| Content |
safety in the professional kitchen, including the responsibilities of food service operators |
Culinary Arts 12 |
No CCG |
|
| Content |
substitutions to facilitate dietary restrictions and food allergies |
Culinary Arts 12 |
No CCG |
| Keyword: substitutions |
Elaboration: consider savory substitutions that can be used for gluten-free, lactose-free, and sugar-free cooking, vegetarian cooking, low sodium diets |
|
| Content |
methods and principles for seasoning and presentation |
Culinary Arts 12 |
No CCG |
| Keyword: seasoning |
Elaboration: use of acids, herbs, spices, condiments, and salts to enhance flavours |
|
| Content |
characteristics and properties of culinary ingredients |
Culinary Arts 12 |
No CCG |
| Keyword: characteristics and properties |
Elaboration: physical and chemical transformations of ingredients that occur in cooking |
|
| Content |
appropriate selection of primary and secondary cuts of meat and poultry |
Culinary Arts 12 |
No CCG |
|
| Content |
ethics of cultural appropriation |
Culinary Arts 12 |
No CCG |
| Keyword: cultural appropriation |
Elaboration: using or sharing a cultural motif, theme, “voice,” image, knowledge, story, recipe, or practice without permission or without appropriate context or in a way that may misrepresent the real experience of the people from whose culture it is drawn |
|
| Content |
artistic elements of the culinary arts |
Culinary Arts 12 |
No CCG |
| Keyword: artistic elements |
Elaboration: consider:the art of preparing, cooking, and presenting meals to enhance the dining experiencecomplimentary and contrasting colours, textures, and flavoursuse of negative space on a plate, height, forms and shapes, lines and focal points |
|
| Content |
diverse cuisine and cooking methodologies, including ethnic, multicultural, and First Peoples |
Culinary Arts 12 |
No CCG |
|
| Content |
menu design, including recipe factoring, ratios, and costing |
Culinary Arts 12 |
No CCG |
|
| Content |
culinary best practices |
Culinary Arts 12 |
No CCG |
| Keyword: culinary best practices |
Elaboration: for example:using just-in-time cooking techniquesplanning balanced and flavourful cuisinelimiting salt and sugar when building flavourincluding fresh and seasonal produce when possibleproviding interesting alternatives to address dietary restrictions |
|
| Curricular Competency |
Analyze and evaluate how land, natural resources, and culture influence the development and use of culinary ingredients, tools, and technologies |
Culinary Arts 12 |
Applied Technologies |
|
| Curricular Competency |
Evaluate impacts, including unintended negative consequences, of choices made about technology use |
Culinary Arts 12 |
Applied Technologies |
|
| Curricular Competency |
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks |
Culinary Arts 12 |
Applied Technologies |
|
| Curricular Competency |
Develop and enact specific plans to refine existing skills or learn new skills |
Culinary Arts 12 |
Applied Skills |
|
| Curricular Competency |
Demonstrate and assess their cookery, creativity, and service skills and skill levels |
Culinary Arts 12 |
Applied Skills |
|