GRADE 9
HFN1OI (Food and Nutrition, Open)
This course provides students with opportunities to develop food-preparation skills and learn how to make simple meals and snacks, like pizza, cookies and muffins, soup and salads, from scratch. Students will learn how to work safely in the kitchen, and also how to prevent contamination and food-borne illness.
Using Canada’s Food Guide, students will learn to make nutritious food choices. Students will investigate the factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies and individual needs. Students will be evaluated on practical skills demonstrated during class, as well as through projects and tests. Prerequisite: NONE.
GRADE 10
HFN2OB (Food and Nutrition, Fast Forward)
This course provides students with opportunities to develop food-preparation skills, and learn how to make from scratch; pizza, cookies and muffins, soup and salads. Students will learn how to work safely in the kitchen, and also how to recognize concerns with food borne illness and how to prevent contamination. Using Canada’s Food, Guide students will learn to make nutritious food choices. Students will investigate the factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies and individual needs. Students will be evaluated on practical skills demonstrated during class, as well as through projects and tests. Prerequisite: NONE.
HFN2OI (Food and Nutrition, Open)
This course provides students with opportunities to develop food-preparation skills and learn how to make simple meals and snacks, like pizza, cookies and muffins, soup and salads, from scratch. Students will learn how to work safely in the kitchen, and also how to prevent contamination and foodborne illness. Using Canada’s Food Guide, students will learn to make nutritious food choices. Students will investigate the factors that influence food choices, including beliefs, attitudes, current trends, traditional eating patterns, food-marketing strategies and individual needs. Students will be evaluated on practical skills demonstrated during class, as well as through projects and tests. NOTE – students who earned the HFN1OI credit in grade 9 may not take this course. Prerequisite: NONE.
GRADE 11
HLS3OI (Housing & Home Design, Open)
This course introduces students to a diverse array of topics related to housing and home design. Through a lens of intersectionality, students will learn the environmental, economic, legal, social and safety considerations of housing options. In addition, elements and principles of home and interior design will be explored and promote the criticality and creativity of students as they apply these theoretical concepts in real-life contexts. Finally, students will have multiple opportunities to gain competency and confidence in their research and inquiry skills through investigation issues concerning house and home design. Prerequisite: NONE. Running alternate years with HPC3O ( offered in 2025-2026).
HNC3CI (Understanding Fashion, College)
This course introduces students to the world of fashion and how culture, media, fashion cycles, retailing, and social and environmental factors influence fashion trends and consumer behaviour. They will research and apply knowledge of fibres, fabrics, and the elements and principles of design when creating and assessing fashion-related products. Students will learn to use tools, technology and techniques to create wearable fashion products to take home. Assessment is based primarily on practical projects. Prerequisite: NONE.
HPC3OB (Raising Healthy Children, Fast Forward)
This course focuses on the skills and knowledge that parents, guardians and caregivers need, such as caring for young children, preparing healthy meals, guiding early behaviour and meeting developmental needs of children from birth to 6 years. Students will also study healthy conception, pregnancy and birth. Guest speakers from a variety of agencies help to bring the community into the classroom. Students will gain practical experiences using a pregnancy belly and infant simulator. Prerequisite: NONE. Running alternate years with HLS3OI (not offered in 2025-2026).
HPC3OI (Raising Healthy Children, Open)
This course focuses on the skills and knowledge that parents, guardians and caregivers need, such as caring for young children, preparing healthy meals, guiding early behaviour and meeting developmental needs of children from birth to 6 years. Students will also study healthy conception, pregnancy and birth. Guest speakers from a variety of agencies help to bring the community into the classroom. Students will develop research skills and gain practical experiences using a pregnancy belly and infant simulator. Prerequisite: NONE. Running alternate years with HLS3OI (not offered in 2025-2026)
HPW3CB (Working with Infants and Young Children, Fast Forward) COURSE NOT CURRENTLY AVAILABLE
This course prepares students for occupations working with children from birth to 6 years of age. Students will learn how to meet the developmental needs of young children, communicate and discipline effectively, and guide early behaviour. They will have practical experiences with infants, toddlers, and preschoolers that will include observational time. During the course, students will create and instruct activities suitable for children. Assessment will be based on practical projects and class work. Prerequisite: NONE. Running alternate years
HPW3CI (Working with Infants and Young Children, College) COURSE NOT CURRENTLY AVAILABLE
This course prepares students for occupations involving children from birth to 6 years of age. Students will study theories and current research about child behaviour and development. They will become familiar with occupational opportunities and requirements related to working with infants and young children. Students will have an opportunity to gain practical experience working with young children in a daycare or school setting. Assessment will be based on practical projects and class work. Prerequisite: NONE. Running alternate years
TFJ3EB (Hospitality and Tourism, Fast Forward)
This course enables students to acquire knowledge and skills related to the food and beverage services sector of the tourism industry. Students will learn how to prepare, present, and serve food using a variety of tools and equipment and will develop an understanding of the fundamentals of providing high quality service to ensure customer satisfaction and the components of running a successful event or activity. Students will develop an awareness of health and safety practices, environmental and societal issues, and career opportunities in the food and beverage services sector. Students should expect to do commercial cooking most days of the week. Prerequisite: NONE. Note: This is a Technology credit, NOT a social science credit (counts as a Group 3 credit requirement).
TFJ3CI (Hospitality and Tourism, College)
This course enables students to develop or expand knowledge and skills related to hospitality and tourism, as reflected in the various sectors of the tourism industry. Students will learn about preparing and presenting food, evaluating facilities, controlling inventory, and marketing and managing events and activities, and will investigate customer service principles and the cultural and economic forces that drive tourism trends. Students will develop an awareness of health and safety standards, environmental and societal issues, and career opportunities in the tourism industry. Prerequisite: NONE. Note: This is a Technology credit, NOT a social science credit (counts as a Group 3 credit requirement).
GRADE 12
HFA4UI (Nutrition and Health, University)
In this course, students will develop their social science research skills by investigating the relationships between food, energy balance, health and wellness for individuals at different stages of life. Students will evaluate nutrition-related trends and will investigate how food choices can promote food security and environmental responsibility. Students will analyze their personal nutrition status, learn to prepare a variety of nutritious meals and snacks and create a food product to meet specific nutritional needs. In addition, students will research on a food-related topic of their choosing using a variety of academic and popular sources and communicate their research to an authentic audience. Evaluation will be based on assignments, tests, classroom discussion and the research project. Prerequisite: Any grade 11/12 U or M level preparation course in social sciences and humanities, English, or Canadian and world studies.
HFA4CI (Nutrition and Health, College)
In this course, students will investigate the relationships between food, energy balance, health and wellness for individuals at different stages of life. Students will assess and apply strategies that promote food security and environmental responsibility. Students will analyze their personal nutrition status, learn to prepare a variety of nutritious meals and snacks and create a food product to meet specific nutritional needs. Evaluation will be based on projects, tests, class discussions and practical skills. Prerequisite: Any grade 11/12 C, U or M level preparation course in social sciences and humanities, English, or Canadian and world studies.
HHG4MI (Human Growth and Development, University/College)
This course offers a multidisciplinary approach to the study of human development throughout the lifespan. Students will learn about a range of theoretical perspectives on human development. They will examine threats to healthy development as well as protective factors that promote resilience. Students will learn about physical, cognitive, and social-emotional development from the prenatal period through old age and will develop their research and inquiry skills by investigating issues related to human development. Prerequisite: Any grade 11/12 C, U or M level preparation course in social sciences and humanities, English, or Canadian and world studies.
HNB4MI (The World of Fashion, University/College)
This course gives students the opportunity to explore and research factors that affect the global fashion industry, the needs of specialized markets, and the impact of fibre and fabric production and care. They will also learn about social and historical influences on fashion. Students will learn various tools, techniques and technologies to design their own fashion line and create wearable products to take home. Prerequisite: Any grade 11/12 C, U or M level preparation course in social sciences and humanities, English, or Canadian and world studies.
TFJ4EB (Hospitality and Tourism, Fast Forward)
This course enables students to further develop knowledge and skills related to the food and beverage services sector of the tourism industry. Students will demonstrate proficiency in using food preparation and presentation tools and equipment; plan nutritious menus, create recipes, and prepare and present finished food products; develop customer service skills; and explore event and activity planning. Students will expand their awareness of health and safety practices, environmental and societal issues, and career opportunities in the food and beverage services sector. Prerequisite: TFJ3EB. Note: This is a Technology credit, NOT a social science credit (counts as Group 3 credit requirement).
TFJ4CI (Hospitality and Tourism, College)
This course enables students to further develop knowledge and skills related to the various sectors of the tourism industry. Students will demonstrate advanced food preparation and presentation skills; increase health and wellness knowledge; develop tourism administration and management skills; design and implement a variety of events or activities; and investigate principles and procedures that contribute to high-quality customer service. Students will expand their awareness of health and safety issues, environmental and societal issues, and career opportunities in the tourism industry. Prerequisite: TFJ3CI. Note: This is a Technology credit, NOT a social science credit (counts as Group 3 credit requirement).
