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CTS: Foods
The Foods strand helps students develop an appreciation for: the nature of food, nutrition and health, management, safety, sanitation and equipment, preparation of food,
presentation and service, consumerism/food selection, multicultural aspects of food, and food ecology.
Foods is just one of 22 strands* in Career and Technology Studies (CTS). For more information on the full group of CTS strands, visit the CTS Curriculum Structure.
*Each CTS "strand" is comprised of a group of 1-credit courses designed to support positive career opportunities for students.
Page Contents Program of Studies
Guide to Standards and Implementation
GSI Sections
Introductory Courses
Intermediate Courses
Advanced Courses
Authorized Resources Database — A searchable database of all authorized resources.
Program of Studies
The Program of Studies identifies the acceptable standards required of junior and senior high school students in this optional program.
 Program of Studies [Revised 2005] (221 kb)
Guide to Standards and Implementation (GSI)
The Guide to Standards and Implementation provides the competencies students are expected to demonstrate.
It also outlines suggestions for instruction,approved learning resources and linkages.
Content from the programs of study are shown as shaded text.
Further information also can be found in the CTS Manual for Administrators, Counsellors and Teachers.
Original GSI, 1997 (1.6 mb)
2002 Amendments (79 kb)
2004 Amendments (146 kb)
Complete GSI (includes original 1997 document and all subsequent amendments) (1.7 mb)
GSI Sections Strand Rationale and Philosophy (44 kb)
Scope and Sequence Chart (15 kb) [Revised 2004]
Module [Course] Descriptions (15 kb)
Planning for Instruction (34 kb)
 Assessment Tools
General CTS Tools (74 kb)
General Strand Tools (92 kb)
Introductory Tools (53 kb)
Intermediate Tools (130 kb)
Advanced Tools (162 kb)
Linkages/Transitions (203 kb)
Learning Resource Guide (98 kb)
Sample Student Learning Guides (193 kb)
FOD1010: Food Basics (20 kb)
FOD1020: Baking Basics (23 kb)
FOD1030: Snacks & Appetizers (18 kb)
FOD1040: Meal Planning 1 (22 kb)
FOD1050: Fast & Convenience Foods (22 kb)
FOD1060: Canadian Heritage Foods (21 kb)
FOD2010: Food & Nutrition Basics (28 kb)
FOD2020: Nutrition & the Athlete (28 kb)
FOD2030: Food Decisions & Health (24 kb) [Revised 2004]
FOD2040: Cake & Pastry (23 kb)
FOD2050: Yeast Breads & Rolls (20 kb)
FOD2060: Milk Products & Eggs (26 kb)
FOD2070: Stocks, Soups & Sauces (20 kb)
FOD2080: Vegetables/Fruits/Grains (28 kb)
FOD2090: Creative Cold Foods (28 kb)
FOD2100: Basic Meat Cookery (23 kb)
FOD2110: Fish & Poultry (28 kb)
FOD2120: Meal Planning 2 (21 kb)
FOD2130: Vegetarian Cuisine (26 kb)
FOD2140: Rush Hour Cuisine (20 kb)
FOD2150: Food Safety & Sanitation (23 kb) [Prerequisite change 2004]
FOD2160: Food Venture (20 kb)
FOD2170: International Cuisine 1 (20 kb)
FOD3010: Food for the Life Cycle (21 kb)
FOD3020: Nutrition & Digestion (28 kb)
FOD3030: Creative Baking (19 kb)
FOD3040: Advanced Yeast Products (20 kb)
FOD3050: Advanced Soups & Sauces (23 kb)
FOD3060: Food Presentation (23 kb)
FOD3070: Short Order Cooking (26 kb)
FOD3080: Advanced Meat Cookery (21 kb)
FOD3090: Basic Meat Cutting (20 kb)
FOD3100: Entertaining with Food (22 kb)
FOD3110: Food Processing (21 kb)
FOD3120: Food Evolution/Innovation (21 kb)
FOD3130: The Food Entrepreneur (26 kb)
FOD3140: International Cuisine 2 (20 kb)
Click here for Related Sites listing.
Contact: Send comments to our curriculum contact.
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