BAA Foreign Foods 11 Framework
District Name: Okanogan Skaha
District Number: 67
Developed by: Home Economics Department Penticton Secondary School
Date Developed: February 20, 2004
School Name: Penticton Secondary School
Principal’s Name: Peter Corcoran
Board/Authority Approval Date:
Board/Authority Signature:
Course Name: Foreign Foods 11
Grade Level of Course: 11
Number of Course Credits: 2 (Applied Skills)
Number of Hours of Instruction: 60
Prerequisite(s): none
Special Training, Facilities or Equipment Required: Home Economics foods lab, television, VCR, and
overhead projector.
Course Synopsis: This course is designed to complement provincial food studies courses currently being offered
at Penticton Secondary School. Foreign Foods 11 will augment students’ knowledge of food safety, nutrition, and
cooking techniques through the presentation and practice of international cuisine and food styles. Students will
study food customs and cooking techniques inherent to a variety of cultures. In addition to this practical exploration
students will be exposed to basic rules of food safety and sanitation through food safe level one. Classes will focus
on experiential learning through practical demonstrations and labs. Evaluation will be based on performance in both
group and individual settings. This course is intended to interface with Career and Personal Planning 10 and 11;
offering students an opportunity to explore food studies through a 2 credit option.
Rationale: The aim of Foreign Foods 11 is to allow students the opportunity to apply knowledge, skills and
attitudes which will enable them to gain a global understanding of nutrition, sanitation, food styles and cooking
techniques employed throughout the world. Students will be exposed to a variety of cultures which will enable them
to gain a better understanding of the cultural melting pot in which they live. The culmination of this exploration will
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be to gain a broader perspective of the ethnic diversity of their school and community. The skills acquired through
practical lab work and co-operative learning will enhance the student’s ability to care for themselves and their
families. The inclusion of food safe level 1 will increase the students’ awareness of food safety and sanitation while
leading to a certification which is recognized to increase employability within British Columbia.
Organizational Structure:
Unit/Topic
Title
Time
Unit 1
Food Safety and Sanitation
10 hours
Unit 2
European Cuisine
20 hours
Unit 3
Asian and Indian Cuisine
20 hours
Unit 4
Mexican Cuisine
10 hours
Total Hours
60 hours
Unit/Topic/Module Descriptions:
Unit 1: Food Safety and Sanitation
Time: 10 hours
Overview
Students will become familiar with basic food safety and sanitation through Food safe level 1. This unit will
encompass an 8 hour course which is prescribed by the BC Ministry of Health and a 1 hour adjunct to the course on
workers compensation guidelines. This learning will allow students to gain a basic understanding of health and
safety in a kitchen environment .Students will be able to apply this information to either a home or commercial
kitchen environment. This unit will culminate with a multiple choice test where students must achieve a score of
70% or more in order to qualify for a Food safe certificate.
Curriculum Organizers and Learning Outcomes
Technology
It is expected that students will:
 maintain an orderly and safe environment when preparing, cooking and serving food
 identify and evaluate areas of concern in preparation and storage of food
 demonstrate an understanding of the importance of time and temperature in food preparation and storage
Self and Society
It is expected students will:
 demonstrate an understanding of the impact safe food handling has on their self and others
 demonstrate an ability to follow safe work guidelines when working with food service equipment in order to
keep themselves and others safe
Unit 2: European Cuisine
Time: 20 hours
Overview
Students will explore a variety of European cooking styles including French, Italian, Greek and German. During
this unit students will prepare products indicative of the culture and explore how the geography and history of the
country has influenced the food style of the region. The teacher will demonstrate products and techniques and the
students will show their learning through practical labs. Some of the products which may be included in this unit
are: Crepes, Éclairs and Omelettes from France, Pasta and Biscotti from Italy, Spanokopita, Baklava, and Souvlaki
from Greece, and Perogies and Cabbage Rolls from Germany. Students will compare and contrast the cuisines
through a co-operative group assignment to be presented to the class as a reflection of their learning.
Curriculum Organizers and Learning Outcomes
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Problem Solving
It is expected that students will:
 identify similarities and differences in cuisines and food styles in ethnic countries
 use appropriate criteria when evaluating foods prepared in class
Communication
It is expected that students will:
 use tools such as the Internet and digital camera when researching and presenting a group project
 use appropriate language when discussing ethnic food and be able to identify some common equipment used to
prepare ethnic dishes
Technology
It is expected that students will:
 use the appropriate tool, technique and method when creating ethnic dishes
 maintain an orderly and safe kitchen while preparing and cooking ethnic food
Self and Society
It is expected students will:
 demonstrate knowledge of nutrition and appropriate healthy food choices and the affect these choices have on
personal health and well being
 demonstrate a willingness to seek out alternative cooking methods and ingredients to improve the nutritional
quality of a recipe
Unit 3: Asian and Indian Cuisine
Time: 20 hours
Overview
Students will explore a variety of cuisines from South East Asia, China, Japan, and India. During this unit they will
take part in practical demonstrations and labs. Foods native to the regions or countries will be prepared. Some
examples of projects from each area are; Banana Pancakes, Coconut curry chicken and Spring Rolls from South East
Asia, Almond Cookies and Stir fry from China, Sushi and Sukiyaki from Japan and Samosas and Naan from India.
Students will examine the history and geography of the regions and explore the impact each has had on the
development of regional cuisine. Students will be expected to prepare a banquet as a group project to culminate
their learning.
Curriculum Organizers and Learning Outcomes
Same as above
Unit 4: Mexican Cuisine
Time: 10 hours
Overview
Students will explore the cooking of different regions of Mexico along with the popular Americanized version of
Mexican food known as Tex-Mex. During this unit students will experiment with the use of different tools such as
the tortilla press and comal when making ethnic dishes. This unit will include both practical demonstrations and
labs where some of the more popular foods of Mexico will be prepared. Students will present a class demonstration
on one of their favourite Mexican foods.
Curriculum Organizers and Learning Outcomes
Same as above
Instructional Component:
 direct instruction
 demonstration
 videotape
 group work
 practical lab work
 modelling
 analysis of own and classmates projects
Assessment Component:
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

70% of the grade will be based on practical lab work which will be teacher, peer and self assessed. This will
reflect the practical nature of this course.
30 % of the grade will be based on daily attendance, effort and achievement on a variety of projects, group
activities and tests. This will encourage students’ active daily participation in the course.
Learning Resources:
Food safe Level 1 Instructors Kit
Variety of cookbooks and Internet sites
Additional Information:
Foreign Foods 11 has been taught at Penticton Secondary School since 2001 and has enjoyed great popularity and
success with the students. It has grown from an enrolment of 50 to over125 students in 2003-2004.
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