Intermediate

FOD2040: CAKE & PASTRY

Students expand their knowledge and skills in the production of a variety of cake and pastry products. Prerequisite: FOD1010: Food Basics

 

FOD2050: BREAD PRODUCTS

Students describe the role of ingredients and use specialized skills in working with bread products. Prerequisite: FOD1010: Food Basics

 

FOD2060: MILK PRODUCTS & EGGS

Students develop skills using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods. Prerequisite: FOD1010: Food Basics

 

FOD2070: SOUPS & SAUCES

Students combine stocks with various thickening agents to produce hearty soups and sauces. Prerequisite: FOD1010: Food Basics

 

FOD2090: CREATIVE COLD FOODS

Students learn to combine nutrition and creativity in the preparation of salads and sandwiches. Prerequisite: FOD1010: Food Basics

 

FOD2100: BASIC MEAT COOKERY

Students learn the nutritional value of meat and differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes. Prerequisite: FOD1010: Food Basics

 

FOD2110: FISH & POULTRY

Students learn the nutritional value of fish and poultry, and the safe handling, storage, preparation and presentation of fish and poultry dishes. Prerequisite: FOD1010: Food Basics

 

FOD2120: MEAL PLANNING 2

Students learn strategies for planning and creating satisfying meals that accommodate busy schedules or strained budgets. Prerequisite: FOD1010: Food Basics

 

FOD2130: VEGETARIAN CUISINE

Students learn how to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways. Prerequisite: FOD1010: Food Basics 

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FOD2170: INTERNATIONAL CUISINE

Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools. Prerequisite: FOD1010: Food Basics

 

FOD2180: VEGETABLES & FRUITS

+ FOD2190: GRAINS, LEGUMES, PULSES, NUTS & SEEDS

Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods. Also, students learn about the wide range of grains, legumes, pulses, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods. Prerequisite: FOD1010: Food Basics

 

FOD2910: FOD PROJECT B

Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant. Prerequisite: None

 

FOD2920: FOD PROJECT C

Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant. Prerequisite: None