The curriculum of Foods 11/12 required increased critical thinking when conducting cooking labs. The labs were comprised of cooking skills acquired throughout the year. Often, students were not shown a demonstration beforehand, so they relied on previous knowledge and the cooperation with their unit group members to successfuly complete the labs. Some labs enforced the application of cooking methods, but others were fun and allowed student creativity. The course comprised of:
-Cooking demonstrations
-Cooking labs
-In-class assignments
-Group projects: Shopping unit and Special diet issues research project
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Types of assessments implemented:
Assessment for learning
-Students handed in written reflections at the end of each unit with a self assessment of their lab performance (one reflection per lab):
-Practical lab skills
Assessment as learning
-Students completed supplemental information assignments that were handed in to the teacher for marking at the end of the class