There is a range of hours given for each of the modules to allow for flexibility and differences in Saskatchewan programs. The course is written using CELs as an integral part of the framework. There are many career opportunities in the area of foods and some ideas have been included. School and community situations will help determine the employment and work study opportunities for students. Assessment and Evaluation Student evaluation is an important part of teaching as it allows the teacher to report the progress and successes of the student.
Evaluation also provides valuable feedback about how a student learns best.
It is important that teachers use a variety of evaluation strategies to evaluate student progress. It is important that the teacher discuss with students the evaluation strategies to be used in the course, when the evaluation will occur, and the weighting of each evaluation. The weighting of the evaluation should be determined in relation to the amount of time spent and emphasis placed on each area of the course as suggested in the curriculum guidelines. An example of types of evaluation and their weighting is included below. Food Studies 10 FOOD01 1.