​DESIGN YEAR 3- TEXTILES 8 (HOME ECONOMICS 8) Included in Grade 8 Technology Rotation

The aim of Home Economics 8 is to provide students with experience in the area of Textiles. The course explores multiple units of work and will cover a wide variety of skills, knowledge, and creative processes. These will include the following: sewing basics and the creation of a simple textile item. In this course, students will be introduced to the IB Design Cycle (Investigate, Plan, Create, and Evaluate). Students will begin to develop the knowledge, skills, and curiosity in order to address design challenges concerning project creation. All students begin to work through the Design Cycle and document their work in their Design Folder.

DESIGN YEAR 4- TEXTILES 9 - 2 credits

Textile Arts 9 is a semester course that meets both provincial learning outcomes and IB MYP Technology aims and objectives The aim of Textile Arts 9 is to build on the concepts introduced in Home Economics 8. The course explores multiple units of work and will cover a wide variety of skills, knowledge, and creative processes. These will include several of the following: sewing basics, use of commercial patterns, sewing instruction techniques, and textile art projects. In this course students will continue to utilize the Design Cycle and Design Folders to address deisgn challenges. Deisgns will allow student to explore concepts, ideas, and isues that have both a local and gloal significance.

Supplemental Fee: $15.00

DESIGN YEAR 5- TEXTILES 10 2 credits

Textiles 10 is a semester course that meets both provincial learning outcomes and IB MYP Technology aims and objectives. The aim of Textile Arts 10 is to build on the concepts introduced in Textiles 9. The course explores multiple units of work and will cover a wide variety of skills, knowledge, and creative processes. These will include several of the following: sewing basics, use of commercial patterns, sewing instruction techniques, and textile art projects. Students will plan and choose the projects they want to create. In this course, students will continue to utilize the IB Technology Design Cycle and their Design Folders in order to address design challenges in Textile Arts. These designs will allow students to explore concepts ideas and issues that have both a local and global significance.

Note: students are responsible for purchasing all fabric, notions, patterns, wool, needles, and other supplies required for major projects.

Supplemental fee: $15.00

TEXTILES 11 (4 credits)

This course is designed for senior students who have taken Textile 9, 10 or Textile Arts Fashion Sewing for Beginners 11. Using the creative process, students will continue to advance their skills in completing a variety of clothing basics while exploring the properties and care of various natural and manufactured fibers . Students will explore the influence of fashion and textile choices, including socio-economics, media influences and global and environmental considerations. Students will have the opportunity to plan and choose their own projects.

Note: Students are responsible for purchasing all fabric, notions, patterns, wool, needles, and other supplies required for major projects.

Supplemental Fee: $30.00

TEXTILES 12 (4 credits)

This course is designed for senior students who have taken Textiles. In this course students will be adding difficult fabrics and advanced sewing skills to their repertoire of abilities. They will learn to apply the principles of design to plan a wardrobe that reflects their personality. Students will be planning and choosing their own projects. Career opportunities will also be explored.

Note: Students are responsible for purchasing all fabric, notions, patterns, wool, needles, and other supplies required for major projects.

Supplemental Fee: $30.00

DESIGN YEAR 4- FOOD STUDIES 9

Foods And Nutrition 9 is a semester course that meets both provincial learning outcomes and IB MYP Technology aims and objectives. The aim of Foods and Nutrition 9 is to introduce concepts in the area of foods and nutrition. The course explores multiple units of work and will cover a wide variety of skills, knowledge, and creativity. These will include several of the following: kitchen safety and sanitation, kitchen basics, role of common ingredients in food preparation, use of appropriate cooking techniques to produce healthy dishes, nutrition and other contributing factors to health, use of Canada’s Food Guide to healthy Eating to plan and create simple nutritious food, identification and explanation of nutrient functions, identification and comparisons of ingredients and the nutritional value in commercial food products, factors that influence personal food choices. In this course, students will continue to utilize the IB Technology Design Cycle and their Design Folders in order to address design challenges concerning recipe creation in Foods and Nutrition. These designs will allow students to explore concepts ideas and issues that have both a local and global significance.

Supplemental Fee: $25 .00

DESIGN YEAR 5- ADST FOOD STUDIES 10 2 credits

Food Studies 10 is a semester course that meets both provincial learning outcomes and IB MYP Technology aims and objectives. The aim of Food Studies 10 is to build on the concepts introduced in Foods and Nutrition 9. The course explores multiple units of work and will cover a wide variety of skills, knowledge, and creativity. These will include several of the following: kitchen safety and sanitation, kitchen basics, role of common ingredients in food preparation, use of appropriate cooking techniques to produce healthy dishes, nutrition and other contributing factors to health, use of Canada’s Food Guide to Healthy Eating to plan and create simple nutritious food, identification and explanation of nutrient functions, identification and comparisons of ingredients, the nutritional value in commercial food products and factors that influence personal food choices. In this course, students will continue to utilize the IB Technology Design Cycle and their Design Folders in order to address design challenges concerning recipe creation and planning labs. These designs will allow students to explore concepts ideas and issues that have both a local and global significance.

Supplemental fee: $25.00

FOOD STUDIES 11 (4 credits)

In Food Studies 11, students will have meal and recipe design opportunities using components of recipe development and modification, including ingredients, functions, proportions, temperatures, and preparation methods. Students will also study issues involved with food security, including causes and impacts of food recalls, and factors involved in the creation of international, regional, and First Peoples food guides. The ethics of cultural appropriation, food labelling roles and responsibilities of Canadian government agencies and food companies, as well as food promotion and marketing strategies roles and responsibilities of Canadian government agencies and food companies are also included in the course.

Supplemental Fee: $50.00

FOOD STUDIES 12 (4 credits)

In Food Studies 12, students will experience complex meal and recipe design opportunities , components of multi-course meal development and preparation, and food justice in the local and global community. Other topics in the course include legislation, regulations, and agencies that influence food safety and food production, factors involved in regional and/or national food policies, perspectives in indigenous food sovereignty, ethics of cultural appropriation, and nutrition and health claims and how they change over time. Also included are the nature and development of food philosophies by individuals and groups, future career options in food service and production, and interpersonal and consultation skills.

Supplemental Fee: $50.00​