Home Economics Department

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 will have opportunities 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

Grade 8

All grade 8 students at Burnaby North take ADST 8, which includes one term each of Home Economics, Business Education, and Technology Education, allowing them to learn a wide range of practical skills.

Home Economics 8 (required component of ADST 8)

  • Students are introduced to basic Home Economics skills. In the Foods Pizzaportion of the course, students will 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. In the Textiles portion of the course, students will 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.

Grades 9-12

Food Studies

NOTE: While Foods classes combine 2 grade levels, the course content alternates over two years so students may select any level (9-10 or 11-12) course in consecutive years without curriculum repetition.

Food Studies 9 – 10

  • Builds on basic food preparation skills and food safety knowledge developed in Home Economics 8
  • Explores food preparation, basic cooking/baking skills & meal patterns of cultures around the world
  • Units of Study may include: Breakfast, lunch, dinner, nutrition, meal planning, communication, cultural appropriation and International foods

Food Studies 11-12  

  • Focus on advanced food preparation skills such as knife skills, recipe development, multicultural foods, holiday foods & special dietary needs
  • Explores the relationship between food and social, economic and environmental issues facing our population today
  • Units of Study may include: Food security, sustainable food choices, local & seasonal cooking, nutrition & food justice, and creating a food truck

Culinary Arts 11 – Baking 11 (Course A)

  • Emphasis on developing advanced baking skills for the home baker & on a professional level
  • Learn how to make basic quickbreads (cookies, muffins, biscuits), standard pastries, cheesecake, doughnuts, artisan breads custards and tortes
  • Learn how to build an elaborate gingerbread structure, garnishing and plating for that extra appeal.

Culinary Arts 12 – Baking 12 (Course B)

  • Emphasis on developing advanced baking skills for the home baker & on a professional level
  • Learn how to make yeast breads, savory pastries, French pastries, artisan breads and tortes
  • Learn the arts of cake decorating (butter cream and fondant), garnishing and plating

TEXTILES

TEXTILE ARTS:  May include quilting, knitting, crocheting, spinning, weaving, dyeing fabrics, or other textiles related art – depending on interest and distanced learning.

Textiles 9

Builds on basic sewing skills developed in Home Economics 8.

  • Students will learn how to use home sewing machines as well as develop weaving, knitting and/or crocheting skills and the basics of fabric care.
  • Students will work with woven fabrics. Projects may include the following: a facemask, a pair of shorts or pyjama bottoms (with or without pocket), small plushies…

Textiles 10

Further development of sewing skills and techniques for fitting and pattern adjustment.

  • Students will learn about fiber traits as well as the basics of garment production.
  • Students may work with wovens, stretch wovens, knits and/or slippery fabrics. Projects may include more challenging Textiles 9 projects and/or the following: a fitted skirt or fitted pair of pants, a housecoat, a hoodie, and/or a dress or shirt.

Textiles 11

Introduction to simple textile design, and more complex textile machinery.

  • Students will explore environmental, historical and social impacts on fashion / textile design and fashion marketing.
  • Projects may include more challenging Textiles 10 projects and/or the following: a bathing suit, a lined skirt or pair of pants, a blouse or yoked shirt and/or a small quilt.

Textiles 12

Introduction to complex textile design and tailoring.

  • Students will continue to research environmental, historical and social impacts on fashion / textile design and fashion marketing.
  • Students will advance skills such as tailoring and learn to make challenging projects including a lined jacket, a full-sized quilt and/or a formal gown.

*All projects will be chosen by the student in consultation with the teacher based on skills and abilities, and degree of difficulty.