Home Economics Department

Course Descriptions & Outlines

Home Economics draws knowledge from many disciplines and uses the experiences and needs of students to make learning meaningful in both personal and family context. It focuses on helping students develop practical abilities related to foods, textiles and care-giving. It also fosters the critical thinking and problem solving skills needed to manage individual and family resources.

In Home Economics courses students have the opportunity to:

  • practice and apply attitudes and skills that promote a healthy lifestyle
  • promote healthy food choices that are quick, appealing, and economical by using Canada’s Food Guide as a resource
  • use creativity in meal planning and presentation as well as clothing construction and wardrobe planning
  • develop efficient management and consumer skills
  • acquire the knowledge, skills and understanding of the principles necessary to provide food, clothing and shelter
  • develop the abilities and attitudes needed to deal effectively with social, economic and technological changes
  • recognize the needs and customs of various cultures in order to achieve effective relationships
  • foster positive relationships by working cooperatively to achieve common goals
  • acquire a broad base of knowledge for use in future career training or personal activities
  • develop a variety of skills and interests in leisure time

Home Economics 8

Students are introduced to basic Home Economics skills. In the Textiles portion of the course, students learn basic sewing techniques like how to cut and piece patterns, how to sew by hand, and how to use a sewing machine while making some simple garments. In the Foods portion of the course, they learn basic cooking techniques like how to measure ingredients, how to follow a recipe, and how to use basic kitchen equipment and utensils while making a variety of quick dishes.

Home Economics — Textile Studies 9 (2940)

Learn the sewing techniques necessary for the construction of most garments. Projects will be chosen according to individual needs and ability. Wardrobe planning is emphasized. Patterns and fabric are selected in keeping with fashion trends and personal taste. Possible projects include pajamas, blouse, top, or shirt, skirt or semi-fitted pants, and a dress.

Home Economics — Food Studies 9/10 (2900/3900)

These are introductory courses to develop an interest and enjoyment of food. The focus is on nutritious meal preparation. Course content alternates over two years so students may take this course over two years and not repeat content. The focus in one year is on healthy snacks, breakfasts, soups, dinners, and desserts. In the alternating years, the focus is on international cuisine. See outlines below. Basic and practical skills are developed, enabling students to continue on with a strong foundation into senior level foods courses.

Textile Studies 10 (3940)

Students who have completed Textile Studies 9 can further develop their skills using more difficult fabrics and more complex patterns. Those students who have sewn since grade 8 will learn basic techniques necessary for the construction of three garments. (Eg. Dress, blouse, shirt, pajamas, fitted pants, shorts, skirt, vest, unlined jacket, housecoat.) Projects may be chosen according to individual needs and ability. Wardrobe planning is emphasized. Patterns and fabric are selected in keeping with fashion trends and personal taste.

Textile Studies 11 (4940)

Individualized projects focus on advanced sewing techniques, perfection in fitting, and challenging fabrics and patterns. Beginners will be accepted without pre-requisites and projects will be modified.

Food Studies 11/12 (4900/5900)

These courses are suitable for experienced or inexperienced cooks! Learn the basics of food preparation and/or expand on them to prepare more advanced dishes. Learn to plan and prepare interesting, nutritious meals and snacks as well as preserved food products, pastry and yeast products. Some advanced food preparation will be learned with emphasis on gourmet and multi-cultural food preparation. Course content alternates over two years so students may take this course over two years and not repeat content. See course outlines below.

Baking 11 (4928)

Do you have a passion for baking? This course is dedicated to developing baking skills through the preparation and theory of breads, cakes, pastries, desserts and other advanced baking products. Emphasis will be placed on the presentation and garnishing of prepared products.

Textile Studies 12 (5940)

Students continue to develop skills learned in Textile Studies 11.

Baking 12 (5918)

Do you have a passion for baking? This course is dedicated to developing baking skills through the preparation and theory of breads, cakes, pastries, desserts and other advanced baking products. Emphasis will be placed on the presentation and garnishing of prepared products.