Course description: This is an introductory course designed to build on the Foods 8 introductory course. Basic practical skills are developed, enabling students to continue onto senior level courses with a strong foundation. Topics include quick-breads, breakfasts, yeast breads, cakes, pies, soups, sandwiches, pasta and dinner meals. Students do a variety of group creative labs and projects allowing them to meal plan and demonstrate what they learn throughout the course.

Evaluation: Students work primarily in partners during labs, groups for projects and individually for theory work. In class student evaluation is ongoing throughout the course with the focus being on practical lab work so attendance and punctuality are extremely important. Students are not expected to be all star chefs immediately but must be willing to try hard and come willing to learn.

 Who should take this course? If you enjoyed Foods 8, this course will build on the skills you began to develop, but this time you get an entire year in which to do it! Students who take this course should have an interest in food and cooking and be willing to try new things. Students should be team players and be comfortable working in groups. As this is a practical course, attendance is absolutely necessary for success but otherwise there is very little homework provided time is well managed in class. This is designed to be a fun course where students can learn independent skills in a relaxed and social atmosphere.