Home / Students / Course Selection / Course Selection Booklet – DRAFT 2020-2021 / Home Economics – DRAFT 2020-2021

 

In this course, students will begin to explore the connections between sustainable lifestyle choices, self-sufficiency, healthy food systems, and sustainable local and global communities. Students will be involved in a combination of research, projects, seed to table gardening, sustainability labs, and discussions. The EMCS school garden, greenhouse, and orchard will be highly integrated in to this course, and students will connect with local food producers. Hands-on learning will focus on collaborative cooking, baking, and horticulture as these trades are introduced.
CREDIT: 4 TYPE: Home Economics GRADE: 9-10

In this course, students will continue to explore the connections between sustainable lifestyle choices, self-sufficiency, healthy food systems, and sustainable local and global communities. Students will be involved in a combination of self directed enquiry, projects, seed to table gardening, sustainability labs, and discussions. The EMCS school garden, greenhouse, and orchard will be highly integrated in to this course, and students will connect with local food producers. Hands-on learning will focus on collaborative cooking, baking, and horticulture as these trades are introduced.
CREDIT: 4 TYPE: Home Economics GRADE: 11-12

In this course, students will develop a deeper understanding of the connections between sustainable lifestyle choices, self-sufficiency, healthy food systems, and sustainable local and global communities. Students will take on a leadership role in a combination of research, independent projects, seed to table gardening, sustainability labs, and discussions. The EMCS school garden, greenhouse, and orchard will be highly integrated in to this course, and students will connect with local food producers. Hands-on learning will focus on collaborative cooking, baking, and horticulture as these trades are introduced. COURSE NOTE: This course is open to all students, Grade 9 through 12. No prerequisites.
CREDIT: 4 TYPE: Home Economics GRADE: 11-12

Explore the cuisine of BC while you gain basic cooking and baking skills. Learn nutrition know-how beyond fast foods. Recipes will vary from baking to full meal preparation. Kitchen activities will include quick breads, cookies, cakes, soups, pastas, light lunches, healthy snacks, vegetarian items and ethnic meals. Students will learn about food systems issues for Vancouver Island and beyond while learning how to make informed decisions about the food they buy and consume. Students will also explore seed to plate through hands-on activities in the school garden and visits to local farms. Assessment: 70% practical 30% theory (written assignments)
CREDIT: 4 TYPE: Home Economics GRADE: 9-10

Interested in cooking and wanting to develop your skills in the kitchen? This course provides you with opportunities to cook foods from “scratch”. You will gain new cooking techniques and taste a variety of foods. Recipes will range from a wide assortment of desserts, baked items, and meal preparations that will include some vegetarian and international dishes. Food issues relating to nutrition and local food systems will be explored. This course will help you gain confidence in your culinary skills and help develop an understanding of where food comes from through developing the school garden and visits to local farms. Assessment: 70% practical 30% theory (written assignments)
CREDIT: 4 TYPE: Home Economics GRADE: 11-12

In this course, students will have a chance to learn culinary essentials and have fun creating dishes that are healthy and delicious … so they can thrive on their own! Theory will include nutrient and meal analysis along with choosing and costing out recipes. Kitchen activities will focus on the preparation of appetizers, pastries, food preservation, soups, stews and some international meals. Students will have the chance to share these creations with classmates and learn about the local and global food systems. Developing the school garden and visits to local farms will help build greater understanding of where our food comes from. Assessment: 70% practical 30% theory (written assignments)
CREDIT: 4 TYPE: Home Economics GRADE: 11-12 PREREQUISITE: Foods & Nutrition 11

In this experiential course, students will integrate Indigenous foods learning at the local, National, and Global scales. Hands-on collaborative learning will include indoor and outdoor cooking, harvesting and preparing traditional foods, including salmon and other seafoods and food plants, and exploring the relationships between Indigenous cultures, environments, and food. Local Elders and other knowledge holders will enhance student learning both in and out of the classroom. NB- this course will follow the regular BC Food Studies Curriculum, and students will receive appropriate credit.
CREDIT: 4 TYPE: Home Economics GRADE: 10

MFOOD11IFC FOOD STUDIES 11: INDIGENOUS FOOD CULTURES FOCUS In this experiential course, students will integrate Indigenous foods learning at the local, National, and Global scales. Hands-on collaborative learning will include indoor and outdoor cooking, harvesting and preparing traditional foods, including salmon and other seafoods and food plants, and exploring the relationships between Indigenous cultures, environments, and food. Local Elders and other knowledge holders will enhance student learning both in and out of the classroom. NB- this course will follow the regular BC Food Studies Curriculum, and students will receive appropriate credit.
CREDIT: 4 TYPE: Home Economics GRADE: 11

In this experiential course, students will integrate Indigenous foods learning at the local, National, and Global scales. Hands-on collaborative learning will include indoor and outdoor cooking, harvesting and preparing traditional foods, including salmon and other seafoods and food plants, and exploring the relationships between Indigenous cultures, environments, and food. Local Elders and other knowledge holders will enhance student learning both in and out of the classroom. NB- this course will follow the regular BC Food Studies Curriculum, and students will receive appropriate credit.
CREDIT: 4 TYPE: Home Economics GRADE: 12

Are you interested in creating modern, fashionable and unique textile pieces with a focus on sustainability and eco-friendly materials? This course provides the History, Culture and fundamentals of Fibre Art techniques for fashion, home design and Mixed Media Art. First Nations Guest Speakers will highlight the importance of Fibre Arts throughout history by integrating traditional textile projects and techniques. Learn the basics of many Fibre Art techniques, including: basic sewing, art quilting, mending, weaving, modern macramé, knitting, dyeing, simple pattern making, clothing up-cycling and fashion design. Begin each unit with a mini-project to learn the introductory techniques and then create a unique major project designed by you during Weekly Studio Time. Art and Design Fundamentals will be interwoven into the fabric of this course.
CREDIT: 4 TYPE: Home Economics GRADE: 9-10

This project-based course will allow you to further develop your skills in selected areas of Fibre Arts. Using the introductory skills developed in Textiles 10 you will select from a variety of Fibre Arts techniques; including: sewing, art quilting, mending, weaving, modern macramé, knitting, dyeing, simple pattern making, clothing up-cycling and fashion design. Once you’ve selected your area (s) you will develop your skills at an intermediate level. Elements of Art and Design will also be developed in the chosen skill area. There will be a focus on celebrating the traditions and techniques of First Nations culture and sustainability interwoven into the course.
CREDIT: 4 TYPE: Home Economics GRADE: 11-12

This project-based course will allow you to further develop your skills in selected areas of Fibre Arts. Using the intermediate skills developed in Textiles 11 you will select from a variety of Fibre Arts techniques; including: sewing, art quilting, mending, weaving, modern macramé, knitting, dyeing, simple pattern making, clothing up-cycling and fashion design. Once you’ve selected your area (s) you will develop your advanced skills and techniques towards mastery. Elements of Art and Design will also be developed in the chosen skill area. There will be a focus on celebrating the traditions and techniques of First Nations culture and sustainability interwoven into the fabric of the course.
CREDIT: 4 TYPE: Home Economics GRADE: 11-12