Foods and Nutrition Curriculum Map Grades 8 - Abbotsford Christian ...

Foods and Nutrition Curriculum Map
Grades 8 – 12
Table of Contents
Introduction ............................................................................................................................................................................................................................................................................................................................................................................. 2
Enduring Understandings ................................................................................................................................................................................................................................................................................................................................................. 2
Goals: ................................................................................................................................................................................................................................................................................................................................................................................... 2
Essential Questions ........................................................................................................................................................................................................................................................................................................................................................... 2
Foods and Nutrition Curriculum Map Grades 8 – 12 ....................................................................................................................................................................................................................................................................................................... 3

Introduction
Mission Statement
Abbotsford Christian School, operated by Abbotsford Christian School Society members, seeks to serve Christian families by providing a secure learning environment in which God’s
children can continue to explore, experience and evaluate all of life under God.
We aim to nurture students in the discovery and development of their abilities and unique gifts so that they are enabled to be faithful, discerning, obedient and creative servants of God and
of neighbour; and stewards of His creation.
Enduring Understandings
Because of his great love for us and his gift of eternal redemption, we give praise, honour and adoration to our Lord. This is evidenced in the way we live our lives and is revealed in the way we use the resources,
including food, that he gives us. Through our increasing understanding of food preparation methods, nutrition and healthy eating, social, economic and cultural influences on food preparation and career
opportunities within the food industry, we search for ways to glorify God and become effective servants.
God has created a world with adequate, even abundant ability to produce food for all of his people. Unfortunately our brokenness is evidenced by the inequity of the distribution of food throughout the world.
Food is a gift and its preparation should reflect our respect for God and our neighbours. As are all of our pursuits, the preparation, preservation and eating of food is an act of worship. Food is a gift for which we
must never forget to give thanks.
Goals:
1. To give students the basics in nutrition and food preparation, and then practically work out this knowledge in a lab setting
2. To learn and practice hospitality
3. To encourage good stewardship, particularly of time, resources, and money
4. To acknowledge and accept various levels of skill and God-given talents, and to work cooperatively with one another: and to express these gifts and talents creatively
5. To develop a lifestyle that contributes to his or her own well-being, as well as that of families and society
Essential Questions
1. How do I use my knowledge of nutrition and food preparation practically
2. How do we practice biblical hospitality
3. How can I be a good steward of my time, resources and money
4. How do I work cooperatively with my classmates, family members, or friends in preparing food or practicing hospitality
5. How am I developing a lifestyle that contributes to my well-being, as well as that of my family, friends, and society
Alternate Years Curriculum:
The Grade 9 and 12 curriculum is taught during odd years; the Grade 10 and 11 curriculum is taught during even years.

Foods and Nutrition Curriculum Map Grades 8 – 12
Planning for Assessment (Teaching Strategies), Assessment Indicators (Assessment Activities) and resources are listed in course overviews
Grad
e
Essential Questions Content Learning Outcomes: By the end of grade level, the students will: Food Labs
Samples (substitutions may be made)
8 1. What are some life skills that will
benefit me as I prepare for adulthood
2. How can my use of applied skills bring
glory to God
9 1. How do I use my knowledge of
nutrition and food preparation
practically
2. How do we practice biblical
hospitality
3. How can I be a good steward of my
time, resources and money
4. How do I work cooperatively with my
Introduction to the Food Lab
Kitchen Safety
Emergency Care
Equipment Terminology and Familiarization
Canada’s Food Guide
Cooking
Unit 1
Safety and Sanitation
Tools and Equipment
Knife Skills
Measurement
Unit 2
Nutrition
Food Preparation Foundations
Safety and Sanitation
A1 identify sources of food contamination and demonstrate appropriate
preventative measures,
including
– washing hands
– sanitizing work surfaces
– cross-contamination prevention
– proper dishwashing
– clean-up procedures
A2 demonstrate a knowledge of precautionary measures and emergency
response associated with food
preparation, including
− handling hot foods safely (e.g., to prevent steam scalds, burns from hot
oil)
− responding appropriately to emergencies (e.g., fires, burns, cuts)
A3 demonstrate safe use of equipment needed to prepare food items
Kitchen Basics
A4 demonstrate the ability to follow a recipe, including
– selecting appropriate equipment
– using appropriate measuring techniques
– time management
– understanding of terminology
A5 care for and store equipment appropriately
A6 demonstrate co-operation in partner and group work
Function of Ingredients
A7 identify basic functions of common ingredients used in food
preparation
Food Preparation Techniques
Food Products
B1 use recipes to prepare simple, healthy snacks and dishes
Methods of Cooking
B2 use a variety of cooking methods to prepare food
Nutrition and Healthy Eating
C1 describe the importance of nutrition and other factors that contribute
to health
C2 use Eating Well with Canada’s Food Guide to plan simple, nutritious
dishes and snacks
C3 use product labels to identify and compare the nutritional value of a
variety of food products
Social, Economic, and Cultural Influences
D1 describe factors that influence personal food choices
D2 identify and apply classroom table etiquette
Food Preparation Foundations
Safety and Sanitation
A1 identify sources of food-borne illnesses (e.g., salmonella, botulism, E.
coli 0157:H7, staphylococcus)
and demonstrate appropriate preventative measures, including
– washing hands
– sanitizing work surfaces
– cross-contamination prevention
– proper dishwashing
Rice Krispy Squares
Chocolate Chip Cookies
Apple Muffins
Chocolate Cake
Crepes
Baled Macaroni
Pizza
Cream of Onion Soup
Cream of Wild Mushroom Soup
Cheddar and Leek Soup
Jade Chicken
Chicken a la King in a Toasted Bread
Bowl
Spicy Szechwan Chicken and Broccoli
New England Style Clam Chowder
Filet of Sole with Spinach

classmates, family members, or
friends in preparing food or practicing
hospitality
5. How am I developing a lifestyle that
contributes to my well-being, as well
as that of my family, friends, and
society
Unit 3
Principals of Cooking
Stocks and Soups
Unit 4
Principals of Meat Cookery
Chicken
Fish and Shellfish
Unit 5
Eggs and Breakfast
Pasta and Grains
Sandwiches
Unit 6
Principals of a Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
– temperature control
– clean-up procedures
A2 demonstrate a knowledge of precautionary measures and emergency
response associated with food
preparation, including
− handling hot foods safely (e.g., to prevent steam scalds, burns from hot
oil)
− responding appropriately to emergencies (e.g., fires, burns, cuts)
A3 demonstrate safe use of equipment needed to prepare food items
Kitchen Basics
A4 demonstrate the ability to follow a recipe, including
– selecting appropriate equipment
– using appropriate measuring techniques
– time management
– understanding of terminology
A5 care for and store equipment appropriately
A6 demonstrate organization and co-operation in partner and group work
Function of Ingredients
A7 explain the functions of common ingredients used in food preparation
Food Preparation Techniques
Food Products
B1 apply cooking principles to prepare healthy dishes and simple meals
Methods of Cooking
B2 use a variety of cooking methods to prepare food
Nutrition and Healthy Eating
C1 identify and explain the functions of nutrients (including proteins,
carbohydrates, fats, vitamins and
minerals, fibre, and water) and how they relate to Eating Well with
Canada’s Food Guide
C2 use Eating Well with Canada’s Food Guide to plan meals and snacks
for a nutritionally balanced diet
C3 examine the relationship between individual eating practices and
physical activity
C4 identify and compare the ingredients and nutritional value of various
commercial food products
Blender Hollandaise Sauce
Eggs Benedict with Fresh English
Muffins
Buttermilk Pancakes
Cinnamon French Toast
Quiche Lorraine
Garden Frittata
Strawberry Crepes Fitzgerald
Fettuccini Alfredo
Lasagna Rolls
Spanish Rice
California Rolls
Thai Fried Rice
South-western Grilled Chicken Wrap
BLT
Broccoli and Ricotta Calzone
Pan Bagnaf (Provencal Tuna Salad
Sandwich)
Monte Cristo Sandwich
Philly Cheese Steak Sandwich (make
rolls)
Reuben Sandwich (make rye bread)
Biscuits
Classic Cream Scones
Barbecue Biscuits
Chocolate Chip Muffins
Cinnamon Buns
French Bread for Pan Bagnaf
Traditional French Baguettes
Apple Strudel
Lady Fingers
Lemon Tarts
Baked Meringue
Social, Economic, and Cultural Influences
D1 describe factors that influence food choices
D2 compare a variety of eating customs and etiquette
10 1. How do I use my knowledge of
nutrition and food preparation
practically
2. How do we practice biblical
hospitality
3. How can I be a good steward of my
time, resources and money
4. How do I work cooperatively with my
classmates, family members, or
friends in preparing food or practicing
hospitality
5. How am I developing a lifestyle that
contributes to my well-being, as well
as that of my family, friends, and
Unit 1
Safety and Sanitation
Tools and Equipment
Knife Skills
Measurement
Unit 2
Nutrition
Unit 3
Principals of Cooking
Dairy Products
Unit 4
Principals of Meat Cookery
Beef
Career Opportunities
E1 identify food-related occupations and careers
Food Preparation Foundations
Safety and Sanitation
A1 identify sources of food-borne illnesses (e.g., salmonella, botulism, E.
coli 0157:H7, staphylococcus,
hepatitis A) and apply appropriate preventative measures
A2 apply appropriate precautionary measures and emergency response
associated with food preparation,
including
− handling equipment and hot foods safely (e.g., to prevent fires,
electrical shocks, cuts, steam scalds,
burns from hot oil, uneven microwave heating)
− responding appropriately to emergencies (e.g., fires, burns, cuts)
Kitchen Basics
A3 demonstrate the ability to accurately evaluate and follow a recipe
using appropriate equipment and
measuring techniques
Cheese Cake
Sweet and Sour Meatballs
Hamburger Stroganoff
Chili
Salisbury Steak with Mushroom
Sauce
Swiss Steak
Pan-fried Eggplant with Tomato
Sauce
Corn Souffle
Ratatouille Nicoise
Bavarian Red Cabbage, Meatballs,
Pasta
Chop Suey
Oriental Stuffed Cabbbabe Rolls
Spinach and Artichoke Dip

society
Unit 5
Vegetables
Potatoes and Grains
Salads and Salad Dressings
Fruits
Unit 6
Principals of a Bakeshop
Pies, Pastries and Cookies
Cakes and Frostings
A4 identify various types of equipment used for food preparation
A5 demonstrate organization and co-operation in partner and group work,
including integration of
planning skills (e.g., task sequencing, time management)
Function of Ingredients
A6 compare like ingredients and how they affect nutrition, flavour,
texture, taste, and quality of the product
Food Preparation Techniques
Food Products
B1 apply cooking principles to prepare healthy dishes and meals,
incorporating presentation
Methods of Cooking
B2 use a variety of cooking methods to prepare food
Nutrition and Healthy Eating
C1 demonstrate an understanding of the following nutrients and their
relationship to healthy living:
– a variety of protein choices
– simple and complex carbohydrates
– saturated, unsaturated, and trans fats
– micronutrients, including vitamins and minerals
C2 create nutritious menus for a variety of dietary and budget
considerations using Eating Well with
Canada’s Food Guide
C3 analyse the relationship between daily food intake and physical
activity
C4 compare recipes to identify the healthier choice
C5 evaluate commercial food products, including
– interpreting information on food labels
– analysing food labels for nutritional value
– developing and using criteria to compare similar food products
Potato Gnocchi with Tomato Sauce
Lyonnais Potatoes
Duchess Potatoes
Potato Skins
Broccoli Salad
Creamy Coleslaw
Taco Salad
Potato Salad
Indonesian Cucumber Salad (meal)
Tomato and Mozzarella Salad
Asian Coleslaw
Orange Cream Fruit Salad
Blueberry Muffins
Apple Crisp
Dutch Pear Pie
Apple Tarts
Lemon Meringue Pie
Tulip Cookies with Crème Brulee
Brownies
Chocolate Glazed Shortbread
Cookies
Peanut Butter Cookies
Basic Cake
Sponge Cake
Angel Food Cake
Simple Butter Cream
Cake Decorating
Social, Economic, and Cultural Influences
D1 describe a variety of food marketing techniques
D2 identify factors that affect food production and supply, especially in
Canada today
D3 describe the cultural origins of menus, recipes, ingredients, and meal
etiquette of a variety of ethnic,
regional, and local cuisines, as represented in Canada
11 1. How do I use my knowledge of
nutrition and food preparation
practically
2. How do we practice biblical
hospitality
3. How can I be a good steward of my
time, resources and money
4. How do I work cooperatively with my
classmates, family members, or
friends in preparing food or practicing
hospitality
5. How am I developing a lifestyle that
contributes to my well-being, as well
as that of my family, friends, and
Unit 1
Safety and Sanitation
Unit 2
Nutrition
Measurement
Menus and Recipes
Tools and Equipment
Knife Skills
Dairy Products
Unit 3
Principals of Cooking
Stocks, Sauces and Soups
Unit 4
Principals of Meat Cookery
Career Opportunities
E1 describe food-related occupations and careers
Food Preparation Foundations
Safety and Sanitation
A1 identify sources of food-borne illnesses (e.g., salmonella, botulism, E.
coli 0157:H7, staphylococcus, hepatitis A, Norwalk virus) and apply
appropriate preventative measures
A2 apply appropriate precautionary measures and emergency response
associated with food preparation, including
− handling equipment and hot foods safely (e.g., to prevent fires,
electrical shocks, cuts, steam scalds, burns)
− responding appropriately to emergencies (e.g., fires, burns, cuts)
Kitchen Basics
A3 demonstrate the ability to accurately evaluate and follow recipes using
a variety of food preparation techniques and equipment
A4 compare various types of equipment used for food preparation
A5 demonstrate organization and co-operation in partner and group work,
including integration of planning skills (e.g., task sequencing, time
management)
Ricotta Cheese
Ricotta and Marscapone Mousse and
Fresh Berries
Homemade Mozzarella Cheese and
Pizza
Brown Stock
Espanola (Brown Stock)
Demi-glace
Hearty Vegetable Beef Soup
Cream of Tomato Soup
Mulligatawny Soup
Beef Stroganoff
Beef Fajitas, Guacamole and Tomato
Sauce
Chicken Cordon Bleu
Chicken with Cumin and Peach
Crème Sauce

society
Beef
Chicken
Unit 5
Potatoes and Grains
Fruits
Salads and Salad Dressings
Hors d’Oeuvres and Canapes
Unit 6
Principals of a Bakeshop
Yeast Breads
Custards, Creams, Frozen Desserts and Dessert Sauces
Ethnic Foods
Careers in the Food Service Industry
Function of Ingredients
A6 vary ingredients and methods in recipes to affect nutrition, flavour,
texture, taste, and quality of the product
Food Preparation Techniques
Food Products
B1 select recipes and apply cooking principles to prepare healthy dishes
and meals, incorporating presentation and budgetary considerations
Methods of Cooking
B2 use a variety of cooking methods to prepare food
Nutrition and Healthy Eating
C1 demonstrate an understanding of the importance of nutrients during
various stages of the life cycle,and the effects of deficiencies and
excesses
C2 create nutrition plans within a specified budget for a variety of dietary
considerations that meet recommendations from Eating Well with
Canada’s Food Guide
C3 analyse individual eating practices as they relate to physical and
mental well-being, food fads, and food myths (e.g., comfort foods, trendy
diets, exaggerated claims about foods)
C4 identify ways to improve the nutritional value of recipes
C5 identify types of food additives and enrichments and their function in
food products
Social, Economic, and Cultural Influences
D1 analyse the effect of food marketing practices on consumer behaviour
D2 demonstrate an awareness of environmental and health issues
related to the production and consumption of food
D3 compare the foods, preparation methods, eating practices, and table
etiquette of various cultures in Canada and around the world
Chicken and Mushroom Crepes,
Sauce Mornay
Potato Pancakes
Potato Gratin Dauphinoise
Nasi Goreng, Sate, Salad, Bananas,
Krupuk
Sushi California Rolls
Risotto Milanese
Tropical Fruit Salad with Yogurt
Dressing
Bananas Foster
California Salad
Greek Salad
Tiger Blue Spinach Salad, Pears &
Sweet Pecans
Asian Chicken Salad
Spanakopita
Samosas
Stuffed Wontons with Apricot Sauce
Stuffed Mushrooms
Sausage Rolls
Swedish Meatballs
Parisian Croissants
Challah Braids
Pecan Sticky Buns
Chocolate Mousse Cake
Pavlova - Baked Meringue
Crème Brulee
12 1. How do I use my knowledge of
nutrition and food preparation
practically
2. How do we practice biblical
hospitality
3. How can I be a good steward of my
time, resources and money
4. How do I work cooperatively with my
classmates, family members, or
friends in preparing food or practicing
hospitality
5. How am I developing a lifestyle that
contributes to my well-being, as well
as that of my family, friends, and
society
Unit 1
Safety and Sanitation
Unit 2
Nutrition
Measurement
Menus and Recipes
Tools and Equipment
Knife Skills
Formal Table Etiquette
Flavours and Flavourings
Mise on Place
Unit 3
Principals of Cooking
Unit 4
Principals of Meat Cookery
Pork
Fish and Shellfish
Unit 5
Vegetables and Vegetarian Cooking
Pasta
Charcuterie
Career Opportunities
E1 investigate food-related occupations and careers
Food Preparation Foundations
Safety and Sanitation
A1 analyse sources of food-borne illnesses (e.g., salmonella, botulism, E.
coli 0157:H7, staphylococcus, hepatitis A, Norwalk virus,
camphylobacter, parasites) and apply appropriate preventative measures
A2 apply appropriate precautionary measures and emergency response
associated with food preparation, including
− handling equipment and hot foods safely (e.g., to prevent fires,
electrical shocks, cuts, steam scalds, burns)
− responding appropriately to emergencies (e.g., fires, burns, cuts)
Kitchen Basics
A3 demonstrate the ability to accurately evaluate and follow recipes using
a wide variety of food preparation techniques and equipment
A4 evaluate new technologies available for food preparation
A5 devise plans and implement effective strategies for task sequencing
and time management in co-operation with partners and groups
Function of Ingredients
A6 adapt ingredients and methods to create original recipes
Food Preparation Techniques
Food Products
B1 select recipes and apply cooking principles to prepare healthy dishes
and multi-course meals, incorporating presentation and budgetary
considerations
Methods of Cooking
B2 choose and demonstrate appropriate cooking methods for particular
products
Minestrone Soup
Flavoured Vinegar
Chicken Curry
Sage Chicken with Lemon Sauce
Pork Cutlets in Tarragon Sauce
Beer Battered Onion Rings
Nataing (Cambodian Style Red Pork)
Crispy Sweet and Sour Pork
Mie Goreng (Indonesian Fried
Noodles and Pork
Chinese BBQ Pork and Wonton Soup
Iron Chef Chili Shrimp
Balinese Style Fish
Spinach Pasta, Salmon and Dill
Crème Sauce
Teriyaki Salmon with Pineapple Salsa
Tempura Vegetables with Dipping
Sauce
Pasta Primavera
Spinach Ricotta Lasagna with
Bolognese Sauce
Cannelloni
Vegetable Chowder
Indonesian Vegetable Stew
Grilled Portabella Mushroom on
Focaccia

Unit 6
Principals of a Bakeshop
Quick Breads
Yeast Breads
Pies, Pastries and Cookies
Plate Presentation
Careers in the Food Service Industry
Nutrition and Healthy Eating
C1 apply principles from Eating Well with Canada’s Food Guide and
other reliable sources to analyse menus and make recommendations for
particular dietary needs
C2 demonstrate an understanding of the importance of energy balance
C3 analyse implications of healthy and unhealthy eating behaviour,
including following food fads, disordered eating, and use of supplements
C4 modify and test recipes to improve their nutritional value
C5 critique the use of additives and enrichments, use of pesticides, and
nutrition and health statements about foods
Social, Economic, and Cultural Influences
D1 analyse comparative costs of convenience, restaurant, and selfprepared
foods
D2 analyse global and environmental health issues related to the
production and consumption of food
D3 demonstrate an understanding of formal table etiquette
Career Opportunities
E1 analyse career opportunities and prerequisites related to food
production, service, and marketing
Gravlax
Chocolate Ganache Lava Cakes
Sour Cream Coffee Cake
Apple Spice Cake
San Francisco Sourdough Bread,
Spinach Dip
Focaccia
Pesto with Triple Cheese Bread
Chocolate Eclairs
Freeform Apple Pie or Tart Tatin
Strawberry Napoleon
French Apple Pie
Lemon Tarts
Ratatouille