| Curricular Competency |
Apply safety procedures for themselves, co-workers, and users in both physical and digital environments |
Furniture and Cabinetry 12 |
Applied Skills |
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| Curricular Competency |
Sharing- Decide how and with whom to share or promote design, creativity, and processes
- Share the product with users and critically evaluate its success
- Critically reflect on their design thinking and processes, and identify new design goals
- Identify and analyze new design possibilities, including how they or others might build on their concept
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Furniture and Cabinetry 12 |
Applied Design |
| Keyword: share |
Elaboration: may include showing to others, use by others, giving away, or marketing and selling |
|
| Curricular Competency |
Making- Identify appropriate tools, technologies, materials, processes, cost implications, and time needed
- Create design, incorporating feedback from self, others, and testing prototypes
- Use materials in ways that minimize waste
|
Furniture and Cabinetry 12 |
Applied Design |
|
| Curricular Competency |
Testing- Identify and communicate with sources of feedback
- Develop an appropriate test of the prototype, conduct the test, and collect and compile data
- Evaluate design according to critiques, testing results, and success criteria to make changes
|
Furniture and Cabinetry 12 |
Applied Design |
| Keyword: sources of feedback |
Elaboration: may include peers; users; First Nations, Métis, or Inuit community experts; other experts and professionals both online and offline |
|
| Curricular Competency |
Prototyping- Identify, critique, and use a variety of sources of inspiration
- Choose an appropriate form, scale, and level of detail for prototyping, and plan procedures
- Analyze the design for the life cycle and evaluate its impacts
- Visualize and construct prototypes, making changes to tools, materials, and procedures as needed
- Record iterations of prototyping
|
Furniture and Cabinetry 12 |
Applied Design |
| Keyword: sources of inspiration |
Elaboration: may include personal experiences, First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, and professionals |
| Keyword: impacts |
Elaboration: including the social and environmental impacts of extraction and transportation of raw materials; manufacturing, packaging, transportation to markets; servicing or providing replacement parts; expected usable lifetime; and reuse or recycling of component materials |
| Keyword: iterations |
Elaboration: repetitions of a process with the aim of approaching a desired result |
|
| Curricular Competency |
Ideating- Critically analyze how competing social, ethical, and sustainability considerations impact design
- Generate ideas and add to others’ ideas to create possibilities, and prioritize them for prototyping
- Evaluate suitability of possibilities according to success criteria and constraints
- Work with users throughout the design process
|
Furniture and Cabinetry 12 |
Applied Design |
|
| Curricular Competency |
Defining- Establish a point of view for a chosen design opportunity
- Identify potential users, intended impact, and possible unintended negative consequences
- Make decisions about premises and constraints that define the design space, and develop criteria for success
- Determine whether activity is collaborative or self-directed
|
Furniture and Cabinetry 12 |
Applied Design |
| Keyword: constraints |
Elaboration: limiting factors, such as task or user requirements, materials, expense, environmental impact |
|
| Curricular Competency |
Understanding context- Engage in a period of user-centred research and empathetic observation to understand design opportunities
|
Furniture and Cabinetry 12 |
Applied Design |
| Keyword: user-centred research |
Elaboration: research done directly with potential users to understand how they do things and why, their physical and emotional needs, how they think about the world, and what is meaningful to them |
| Keyword: empathetic observation |
Elaboration: aimed at understanding the values and beliefs of other cultures and the diverse motivations and needs of different people; may be informed by experiences of people involved; traditional cultural knowledge and approaches; First Peoples worldviews, perspectives, knowledge, and practices; places, including the land and its natural resources and analogous settings; experts and thought leaders |
|
| Big Ideas |
Tools and technologies can be adapted for specific purposes. |
Culinary Arts 12 |
No CCG |
|
| Big Ideas |
Cuisine design interests require the evaluation and refinement of culinary principles and practices. |
Culinary Arts 12 |
No CCG |
|
| Big Ideas |
Service and creativity inform the culinary arts. |
Culinary Arts 12 |
No CCG |
|
| Content |
social perceptions of chefs, culinary enthusiasts, and food trends |
Culinary Arts 12 |
No CCG |
|
| Content |
career opportunities in the culinary arts industry |
Culinary Arts 12 |
No CCG |
|
| Content |
social, economic, and environmental effects of food procurement decisions |
Culinary Arts 12 |
No CCG |
| Keyword: food procurement |
Elaboration: for example, local food choices, conventional versus organic, food security, land use |
|
| Content |
advancements in culinary tools |
Culinary Arts 12 |
No CCG |
| Keyword: advancements in culinary tools |
Elaboration: for example, immersion circulators, modern smokers, combination ovens, sous vide, smoking, curing, molecular gastronomy |
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