Mrs. Christine Killeen

Classes I teach
Cosmetology: High School
Home Economics: Junior High & High School

Cosmetology is a diverse program pulling together various aspects of art, science, biology, chemistry, and personal ingenuity.  The modules offered in this course pertain to hairstyling, esthetics, personal growth, and professional ethics.  Each lesson has been designed to be student led, enabling all students to personalize his/her own experience.  With the help of the teacher each student will create and follow a semester outline that is unique to his/her likes and needs. 

Home Economics
Junior 7
Grade 7 home economics provides students with the basics needed in food preparation, kitchen safety, and sanitation.  Student will learn skills in identifying the 4 food groups and how to cook various products within each food group.
Junior 8
Grade 8 home economics provides students with the basics needed in areas of baking.  Student will learn to prepare various types of cakes and other baked goods.  Baking will the alternated with the preparation of "uncommon foods", where students will be introduced to and learn to cook with foods that may not have crossed their paths.  Such foods include: gnocchi, kale, various dips, ground turkey, etc.
Junior 9
This semester the grade 9 home economics classes will be taking a new and innovative approach to cooking.  Students, placed inn groups, will be given the opportunity to select a cultural cuisine of their liking.  Students will complete a project reflecting their cuisine choice, preparing a variety of appetizers, entrees, and desserts within their "theme".  Each group will then create a "Cultural Restaurant Menu" containing their recipes.  Bon appétit!
High School
High school home economics provides students with more responsibility in the kitchen.  These students work daily on preparing "Café Vanier" recipes to nourish the students throughout the school.  This hot lunch program allows the home economics students to practice their cooking skills in soups, meal preparation, and time management, while providing for their school community.  Students alternately learn cooking theory pertaining to a few module choices of their own, as well as planning and preparing a minimum of 5 recipes per module that enables them to use their knowledge of cooking in a more concrete way.