DACUM Chart for: Foods and Nutrition 9

A1 A Quick Breads
Review of everything (safety/ measurement/ dishes and measurement) <Demo: berry pie muffins>

A2
Demonstrate use notebooks <Lab: berry pie muffins>

A3
Continue revision of previous knowledge <Demo: cheese scones>

A4
Apply measurement review <Lab: cheese scones>

Pro-D day

A5
Classify different kinds of dough <Demo/ Lab: Pancakes>

A6
Recognize and apply previous skills <Lab: Crepes>

A7
Distinguish characteristics of ingredients <Mistake Lab>

A8

B1a

<leavening experiment>

Review of quick breads/ intro to yeast bread

B1b B Yeast Breads

Examine the effects of yeast
<Demo: Focaccia & Pizza dough>

B2
Practice dough-making skills <Lab: focaccia dough>

B3
Apply and identify different dough <Lab: focaccia dough +start pizza>

B4
Contrast pizza with focaccia bread <Lab: Pizza>

(B5) Flex day

(B6) Flex day

C Eggs

C1
Demonstrate different ways of preparing eggs

C2 Summarize egg cookery <Egg project>

C3
Review / conclude material for midterm <Egg project>

C4 Evaluate with Practice midterm

C5
Present egg projects

<Egg project>

C6
Exercise egg knowledge <Egg lab>

C7
Final midterm revision (judge knowledge-base)

C8 Assessment: Midterm

Good Friday

Easter Monday

DACUM Chart for: Foods and Nutrition 9

D1
D Salads/ Food Production (UNDECIDED)

D2 <Lab: Caesar salad>

<Demo: Ceasar salad>

D3 Discover food practices <Food Inc. pt 1>

D4 Question food practices <Food Inc. pt2>

D5
Research/ present Canadian food practices <Computer lab>

D1* Flex day

D2* Flex day

D3 Discover food practices <Food Inc. pt 1>

D4 Question food practices <Food Inc. pt2>

D5
Research/ present Canadian food practices <Computer lab>