c/c_Food Studies_Grade 10_Éléments de la préparation des repas, y compris des notions de planification de repas et de pratiques d’alimentation

for example, social and cultural considerations; serving amounts, budget, resources, timing, skill level required; seasonality and accessibility of foods; food presentation

with whom, what, when, how, why, where food is consumed in a variety of situations (e.g., informal, formal, special occasions and cultural etiquette)