oo.1_Course_Overview.doc

 1.What_is_Food_Science.doc

  7. Kitchen Safety.doc

  9.Influences on food choices.doc

10. Sensory evaluation of food.doc

11.1. Planning20Attractive20Meals--Mary1.doc

11.2. Meals20with20Appeal--Mary1.doc

11.3. Add a little spice qustions to article.doc

11.3spiceherbshandout08.pdf

14. Acids and Bases in food.doc

17. Digestion.doc

19.2 Digestive disorders.doc

 Monday, May 3.to May 5.. Nutrients: Carbohydrates

May 6: Food Lab on Carbohydrates

May 7: Lipids

 Food Technology  - 

 3.Library research ass. Food Chain.doc

 4.1.1 WS. WHAT IS HUNGER.doc

27.Food Safety WS.doc

27. Food Safety - Library group research.doc

27.Food Safety - researc rubric.doc

12. Enchansing the flavour - Assignment.doc - Due in class assignment

Menu Planning - in class assignment

Digestion - pop quiz

Carbs - quiz

Lipids - Quiz

Protein - Quiz

 0.1_Food_of_the_Worlds_ISU_outline.doc  

  Foods of the World - rubric - written part.rtf

ISU - DUE DATES:

Written part : Date: __Tuesday, May 14_____DEADLINE (you can hand it in 5 days before but not after this date)

  - includes the ESSAY, the COOK BOOK and the MENU

                    3 recipes for the class food lab

                    OPTIONAL:  class handout and worksheet ( each no longer than one page) - 

                      If you do not hand in on this day you will be responsible to make your own class set -

                     photocopy ( 23 students)

For your presentation: you will need visual - poster or Power Point - No need for me to have them or see them until the day of your presentation.

Class Marks 70%  of your final mark - HFA4M1-70_HFA.htm 

ISU - 20 % of your final mark - HFA4M1-70_ISU.htm

EXAM - 

FINAL MARK =  Class mark,  ISU and Exam mark  - HFA4M1-70_ALL.htm