The Richmond Secondary School Home Economics courses fit under the Applied Design, Skills and Technologies curriculum.
Exposure to Home Economics courses is a tremendous advantage for all students. Home Economics education helps develop valuable life skills as students learn about health and nutrition, the safe handling and preparation of foods, and the creation of delicious meals and innovative textiles projects. Home Economics classes at Richmond Secondary School include courses in Culinary Arts, Foods and Nutrition, Textiles and Fashion Design.
APPLIED SKILLS 8: FOODS AND NUTRITION, TEXTILES and CARPENTRY
This rotating Grade 8 course introduces our youngest students to the basic concepts and skills through a rotation system comprised of Foods, Textiles and Carpentry. Foods and Nutrition 8 introduces students to basic food preparation and food handling skills. Safety and lab procedures will be emphasized along with the planning and skills involved in creating a variety of easy-to-prepare, nutritious foods. Textiles 8 introduces students to the use of a sewing machine and related sewing equipment and supplies. Students will use creative thinking and planning and learn the skills involved in producing several simple, useful and personalized textiles projects. Carpentry 8 will introduce students to our professional wood shop and the important safety procedures as well as basic carpentry tools and skills they will use to plan and create several simple projects with wood and other materials. These introductory courses will allow students to try different courses, learn new skills and help them make informed decisions in their course selections in future years.
The Foods Program allows students to explore the preparation, usage and nutritional value of a wide variety of foods. These skills are transferable to the workplace and are useful for independent living. The program provides students with an opportunity to work in cooperative groups to prepare foods ranging from muffins and cookies to pastas and meats. There will be hands-on lab work approximately once a week and following all safety and lab expectations are expected of all students at all times.
FOOD STUDIES Level 1
This course is for students in grades 9 – 12 who have completed Applied Skills 8 or those who have not taken Foods courses in high school. This full year course is designed to give students an overview of the many aspects of food preparation and nutrition. Students will prepare a variety of food including cakes, cookies, pasta dishes, eggs, soups, sandwiches, desserts, etc. Labs, preceded by demonstration of new techniques, will take place approximately once a week. Students will learn basic food preparation and nutrition concepts, meal planning and time management. It is hoped that students will leave this course with an appreciation of simple food preparation and how integral it is to our lives.
FOOD STUDIES Level 2
This course is for students in grades 10-12 who have completed Foods and Nutrition Level 1. This full year course is designed to give students an overview of the many aspects of food preparation and nutrition. Students will learn to prepare a variety of food including yeast breads, cakes, cookies, pasta dishes, rice, protein foods and pies. Labs, preceded by a demonstration of new techniques, will take place approximately once a week. Students will also learn basic food preparation and nutrition concepts and time management. It is hoped that students will leave this course with an appreciation of how fascinating, rewarding and simple food preparation can be and how integral it is to our lives.
FOOD STUDIES Level 3
This course is for students in Grades 11 and 12 who have completed Foods and Nutrition Level 2. This full year course is designed to give students an overview of the many aspects of food preparation and nutrition. Students will learn to prepare a variety of food including yeast breads, cakes, cookies, pasta dishes, rice, protein foods and pies. Labs, preceded by a demonstration of new techniques, will take place approximately once a week. Special holiday labs will be incorporated at the teacher’s discretion. Students will also learn basic food preparation and nutrition concepts and time management. It is hoped that students will leave this course with an appreciation of how fascinating, rewarding and simple food preparation can be and how integral it is to our lives.
Note - the dedicated Professional Cook Training Apprenticeship Program is a separate District program at Richmond Secondary School that runs on one full day (Day 2s) and requires a separate application process - please speak with your counsellor.
CULINARY ARTS 11
This course is open to Grades 10, 11 and 12 students. It is a basic introduction to a professional kitchen and the food industry. Students will work with commercial kitchen equipment and will work in teams to prepare snacks, lunch, food for special event catering and for the school population. Students get practical experience at various stations while studying safety, sanitation, knife skills, cooking methods, salads, sandwiches, baking, desserts, soups, stocks, sauces, short order, entrees, vegetables, starches, garnishes and service principles. The majority of work and assessment is based on kitchen work during class time. Students will complete Foodsafe Level 1, a Ministry of health sanitation program for food handlers. Outside of school hours catering may be required.
CULINARY ARTS 12
Recommended: students have completed Culinary Arts 11
Students will acquire the skills, knowledge and understanding of the principles of quantity food preparation and service in a commercial kitchen operation. Through hands-on experience students learn to function as an efficient member of a team in the preparation and service of breakfast, lunch and catering functions for the school and community. Students will practise leadership and personal management skills. CKT 12 students will take a leadership role in the kitchen and develop professional attitudes necessary for industry. Outside-of-school-hours catering will be required. Course of Studies: See CKT 11A and B above. In addition, students will develop more advances skills in food preparation.
The Textiles Program allows students to explore the various areas of clothing and textiles. Students will learn basic hand and machine sewing techniques and then will choose their own fabric to make a variety of projects which may include shirts, sweatshirts and/or pants. Textiles Arts and Crafts will emphasize creative crafts such as quilted pillows and fabric painting. Students may be required to provide some of their own basic sewing supplies, fabric and notions if they wish to complete optional projects.
APPLIED SKILLS 8: TEXTILES
Please read the course description at the top of this section.
TEXTILES LEVEL 1 (INTRODUCTORY) 9-12
This course is designed to give students more detailed knowledge of sewing skills. Students learn how to construct garments using commercial patterns. A variety of sewing construction techniques will be studied with the aim of developing a quality standard of workmanship. By using a variety of fabrics and developing sewing machine and serger skills, students will increase their aptitude and skills in the area of clothing and textiles. The course topics include wardrobe planning, pattern/fabric selections, fitting, garment construction techniques, fiber study, fabric care, and consumer skills. Students will complete four projects and will be involved in the planning and selection to fulfill the skill requirements of this course. Possible projects include: reversible purse, pyjama bottoms, top, skirt or simple dress.
TEXTILES LEVEL 2 (INTERMEDIATE) 11
This course teaches students more advanced principles of clothing construction and pattern alterations. Students should be experienced with the sewing machine and competent in basic sewing techniques. Course work includes three to four projects which focus on quality workmanship design, fit and wardrobe planning (i.e. lined skirt or pants, jacket, blouse/shirt dress, specialty fabrics). Students also participate in a garment recycling project. Other topics areas include current innovative sewing products on the market, fashion concepts, fiber studies and basic design principles. Upon completion of the course the student will be able to confidently select suitable patterns and fabrics and apply construction skills. It is essential that the garments be started on time and kept up to date.
TEXTILES LEVEL 3 (SENIOR) 11-12
This course is for students who would like to explore more advanced principles of clothing construction and pattern alterations. Course work includes three to four projects which focus on quality workmanship, design, fit and wardrobe planning. Students will explore the history and evolution of fashion as it relates to present day couture. Construction techniques for specialty fabrics will be evaluated along with a basic understanding of textile related products. Students are introduced to career possibilities in the design, production and marketing of today’s fashion. It is essential that assignments and projects are started on time and kept up to date.
TEXTILES LEVEL 4 (ADVANCED) 12
This course focuses on advanced dressmaking skills and introduction to the other layers of the fashion industry. Students will construct three or four garments using advanced sewing techniques. Students are encouraged to explore their personal and creative interests. They will also build on their knowledge of design elements, fiber characteristics and career opportunities. It is essential that assignments and garments be started on time and kept up to date.