Grade 12 – TFJ4E Course Outline
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Principals of study
* Fish Unit
* Yeast Breads
* How we Taste
Projects
* Modern Culinary Trends
* Catering an Event
* Workshop Development
Assignments
* Food Product Analysis
* Ingredient Recognition Log
* Flavors of Canada
Summative Project
* Café La Ruche Trial
OR
* Cooking Workshop
Assessment
Students will be assessed on their development throughout the course. Early diagnostic examinations will determine preliminary understandings and skill levels and alternative methods will be employed to best assess a student’s final core understandings and personal developments.
15% Principals of Study Tests
15% Projects
5% Assignments
20% Summative
45% Daily Mark
100%
Communication
If further assistance is required, please email via
christopher.jess@ugdsb.on.ca
please phone via
843-2500 kitchen extension #333
What happened to changing the Oreos to Bruno?