In Food Studies 7 and 8 students already have the basic background so I really like Food Studies 9 to be all about creating – providing them with the end result and having them think through the process to create that desired result. So long as they are able to explain their process and meet the criteria there are few limitations put on them. Students view videos on cake decorating, we discuss varieties of cakes, purposes for learning to cake decorate and do some searches of different designs and ideas to get a feel for what they would like to learn. We then get a cake decorator in (locally we have 2!) and they do a demo of simple basics and they get time to practice. We then have a Cake Boss day where they decorate their cake in a time limit and are judged by volunteer teachers.

Ideas for integrating food into the classroom from guest blogger Sarah Anderson.
*Making personal placemats
*Narrative Writing
*Research Paper
*Mapping Foods
*Podcasts

The #MyFoodChoice resource is an inquiry-based resource answering the overall question of "How can I make informed food choices?" This resources has videos, interactive student sheets, approved resources and more. It is aimed at grade 9-12 students in subjects such as science, food studies, English, agriculture, social studies, humanities to name a few.

The following file contains the assets (or resources) to accompany the Sask DLC PAA Pathways for Grades 7-9. Please note that this is not the content of the course, but the assets used to support and deliver it. The following modules are currently available:EntrepreneurshipFinancial LiteracyFood StudiesSocial MediaTourismEach mini course has been designed to take approximately 15 hours so 3 mini courses should be used to offer a 50 hour survey course. More modules are currently under development and will be made available as they are completed. 

The following resource contains the assets (or resources) to accompany the Sask DLC Food Studies 30 course. Please note that this is not the content of the course, but the assets used to support and deliver it. The files are organized in a zip folder and a collection. 

The following is a unit plan for Food Studies 7. It includes outcomes on the following:
- FS7.1 To apply independent learning skills in the preparation of nutritious foods
- FS7.2 To understand and practice safety in the preparation of and storage of food
- FS7.3 To apply independent learning skills for basic baking
- FS7.4 To apply independent learning skills for basic cooking
Rubrics, assessments and evaluation overview is also included in the unit plan.

The following has I Can Statements for the following:
- Kitchen and Food Safety
- Baking Basics
- Baking with Yeast
- Grains
- Vegetables and Fruits

This extensive unit, developed by Cindy Menzies, details the outcomes, indicators, suggested lessons, classroom posters/student reference materials, formative and summative assessments for the following modules of Food Studies 7:

Module 1 – Kitchen Basics and Tools
Module 2 – Kitchen and Food Safety
Module 3 – Baking Basics
Module 4 – Cooking Basics

This document outlines the guidelines for middle level PAA survey courses and give the I Can Statements for the following modules:

Module 2: Kitchen and Food Safety
Module 3: Baking Basics
Module 13: Baking with Yeast
Module 5: Grains
Module 6: Vegetables and Fruits