The curriculum of Foods 10 followed the 4 food groups from Canada’s Food Guide. On my practicum, I had the opportunity of finishing off the Grain Products Unit, teaching the entire Milk & Alternatives Unit and, also starting a few of the lessons from the Meat & Alternatives Unit. Below are samples of a variety of lessons that I taught. -An example of supplemental information for lessons: When I took a trip to downtown Seattle, I stumbled upon a cheese-making shop. This was perfect timing, since we were halfway into our milk & alternatives unit. I decided to photograph the two main stages of cheese-making so that my students could see how real the process is (from top to bottom- when the tub is stirred to allow for curd formation, curd has been separated from the whey to form unripened cheese):
Vegetarian Layered Taco Salad
Berry Ice Cream making using Donvier (ice cream maker)
-Tasting Labs
-Comparison Labs:
Bread Comparison
-Group Projects
Healthy Snacks Project Guidelines
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Types of assessments implemented:
Assessment for learning -Students handed in a lab evaluation marksheet that was attached to written reflections at the end of each month. One reflection was required to be written for each lab as a means of a self-assessment of their lab performance. -Practical lab skills that were marked on specific criteria: 
-Healthy Snacks Partner Project with a demonstration component
Assessment as learning -Students completed supplemental information assignments to be handed in to the teacher for marking at the end of the class (eg., answering questions based on an article about fish as a supplement to the lesson on fish).
Assessment of learning -Lab tests once a term to assess student’s knowledge of specific skills and techniques used in different recipes.