4 credits

The aim of the Food Studies 11 and 12 curriculum is to provide opportunities for students to develop the knowledge, skills, and attitudes that have immediate and future applications in their personal and family lives, as well as in local and global environments, including understanding the principles of healthy eating to plan and create nutritious foods for individuals, groups, and family members; increasing knowledge of the nutritional, social, and economic factors that affect food selection and preparation; practising and thinking critically about principles and techniques related to acquisition, production, and consumption of foods.

Prerequisites: 
None