Foods & Nutrition 12 (formerly Food Studies 11) gives students insight into the concepts of planning and preparing nutritious food for individuals, groups, and families while taking into account safety and the prevention of food-borne illnesses as they handle or store equipment and food supplies.

The course will include discussions of everything from what is the daily recommended kilojoule (caloric) intake for a teenager, to how to take the fins off a fish prior to cooking, to how to make the perfect souffle. Each topic is approached through a combination of practice and theory, which we are sure will help broaden both students knowledge and culinary skills.

This course may also be taken at the Grade 11 level.