Welcome to your last week of classes!

As we head into this week, there are some things to note:

• you’ll be doing your last assignment of Foods 10
• I can only accept work until Friday at 9 am as I will need time to mark it and put it into the system for report cards. Ideally, your work will be completed and handed in much earlier. 
• I am fully aware that you have a lot of work for your other classes this week so I have taken that into account with my planning so as not to overwhelm you further. 
• As usual, I am available by email for your questions and concerns. 
• If you have outstanding work, do not email me about raising your grade. I will happily let you know what is missing still, but I will not change your grade if you have not completed all work. More on this during Tuesday’s Team’s class. 

Monday: Class Work

• You need to complete a reflection of your core competency growth for each course you take. For this course, I would like you to use the following document and post it on your blog according to the instructions on the reflection itself. You will need to point to an artifact from the course–an example of what you learned–and I would suggest one of the many assignments or projects we have covered. You might include the video of your cooking, your recipe book, your reflections, etc. Choose something that genuinely reflects your growth during the course. Post your reflection to your eduBlog when you are finished.
• Riverside CC’s Self Assessment Document

Tuesday: Teams Class at 12:35 pm

• We’re talking about protein!

Wednesday: Class Work

• Almost every person in the class has at least one outstanding assignment. If you know that you are missing something, use this time to complete it!

Thursday: Teams Class at 12:35 pm

• We’re still talking about protein!

Friday: Class Work

• Write your last food journal for this course and be freeeeee!

Monday: Class Work

• complete this milk crossword
• continue to work on your recipe book

Tuesday: Teams Class at 12:35 pm

• We will talk about how to convert recipes to metric measurements

Wednesday: Class Work

• continue to work on your recipe book
• watch this video:

Recipe books have been around, in some form, for a very long time!

Thursday: Teams Meeting at 12:35 pm

• the final talk of recipe books
•  the last weeks of class

Friday: Hand in your recipe book on Teams

Don’t forget to do your food journal for this week!

Monday: Class Work

• Working with staple foods
• Complete the two handouts on Teams labelled “Rice and Potatoes” which will be due by Tuesday at 5 pm

Tuesday: Teams Class 12:35 pm

• Discussing milk and its health benefits
• you will need to follow along by filling out this handout  (print  ahead  of  time)
  • Milk Notes

Wednesday: Class Work

• Work on your recipe book

Thursday: Teams Meeting at 12:35 pm

• Final notes about recipe book assignment (due June 12)
• Discuss the last few weeks of class

Friday: Class Work

• Work on your recipe book and fill out your weekly food journal

Monday: Class Work

• Review the following chart:
• Find a potato recipe that you would enjoy and add it to your Recipe Book (final project) along with your rationale, metric ingredient measurements, nutritional information, and a picture.

Tuesday: Teams Meeting at 1:55 pm

• Discuss potatoes as a staple in Western cuisine and their versatility in cooking
• Discuss recipe book constraints and issues

Wednesday: Class Work

• Read Rice Handout

Thursday: Teams Meeting at 1:55 pm

• Why do we meal plan?
• How do we meal plan for nutrition, health, and energy?

Friday: Class Work

• Work on the recipe book and fill in the food journal

Tuesday: Teams Meeting at 1:55 pm

• Discuss tomorrow’s assignment

Wednesday: Class Work

• Complete Team’s Assignment on food regions of Canada
  • Due Friday at 5pm

Thursday: Class Work

• Work on Teams assignment – no Teams class today

Friday: Class Work

• Work on Teams assignment
• Complete your food journal by Sunday

Monday: Class Work

• Read through this handout: Pasta Handout (you may need to Google some of the fill-in-the-blanks)
• Find a pasta recipe that interests you. You do not have to choose one to make (you’re always welcome to make class recipes if you want, but it is not currently required), but rather one that looks tasty, different, creative, healthy, etc. It’s up to you. It might be fun to take a look at your heritage and see if your ancestors incorporated pasta (most cultures have some form of noodles or pasta in their cuisines, which is pretty cool).
  • Your task is to find a recipe, write three reasons why you chose it, highlight 2 points about its nutritional content (is it high in fibre? does it incorporate a lot of protein?), describe the noodle type and how to cook it (refer to your handout),and email it to me by Tuesday at 3 pm.
    • Hint: you basically just completed a recipe to include in your Recipe book assignment

Tuesday: Class Meeting at 1:55 pm

• We’ll go over how to make the recipe book using PowerPoint and Flipsnack

Wednesday: Class Work

• Watch this video about cooking pasta properly, choosing the right noodle for the right sauce, and serving it:
• Refresh your memory on proper knife skills as these are more common in lunch and dinner recipes:

Thursday: Teams Class at 1:55 pm

• Discuss safe handling procedures in the kitchen

Friday: Class Work

• you can work on your recipe book and update your food journal (due Sunday)

Monday: Class Work

• Complete “The Great Salt Shakedown” assignment on Teams

Tuesday: Teams Class at 1:55 pm

• Discuss salt intake and effect on diet

Wednesday: Class Work

• Work period – catch up on missing Foods assignments.
• If work is not handed in and you have not discussed an extension with me, I will be reaching out to your parents and guardians about it on Friday. 

Thursday: Teams Class at 1:55 pm

• Discuss Recipe Book assignment

Friday: Class Work

• Complete this week’s food log (a form on Teams), due Sunday at 6 pm.