| Curricular Competency |
Develop skills to work respectfully and constructively, both independently and with others, to achieve common goals |
Youth Work in Trades 12 |
Connect and Apply |
| Keyword: independently |
Elaboration: includes protocols for working alone |
|
| Curricular Competency |
Explore further work placement opportunities to enhance potential futures |
Youth Work in Trades 12 |
Connect and Apply |
| Keyword: potential futures |
Elaboration: refers to career-life development which is the ongoing process of self-discovery, growth in competence, and learning from experiences in educational, work-related, and personal life contexts. This includes, but is not limited to, course selection, personal interests and passions, community service, certificate programs, degrees, apprenticeships, diploma programs, co-op opportunities, work placements |
|
| Curricular Competency |
Use transferrable skills specific to the work placement |
Youth Work in Trades 12 |
Connect and Apply |
| Keyword: transferrable skills |
Elaboration: skills that transfer from school to work placement and on to post-graduation opportunities and experiences |
|
| Curricular Competency |
Further develop and apply trade-specific skills while working, as defined in the training plan, and demonstrate progression of learning |
Youth Work in Trades 12 |
Connect and Apply |
| Keyword: trade-specific skills |
Elaboration: for example, through Industry Training Authority (ITA) trades programs (http://www.itabc.ca/discover-apprenticeship-programs/search-programs) |
|
| Curricular Competency |
Collaborate with teacher and employer to refine a trade-specific training plan |
Youth Work in Trades 12 |
Connect and Apply |
|
| Big Ideas |
Tools and technologies can be adapted for specific purposes. |
Food Studies 11 |
No CCG |
|
| Big Ideas |
Personal design interests require the evaluation and refinement of skills. |
Food Studies 11 |
No CCG |
|
| Big Ideas |
Services and products can be designed through consultation and collaboration. |
Food Studies 11 |
No CCG |
|
| Content |
food promotion and marketing strategies and their impact on specific groups of people |
Food Studies 11 |
No CCG |
| Keyword: food promotion and marketing strategies |
Elaboration: including social media, print, television, product placement |
| Keyword: specific groups |
Elaboration: for example, age groups, cultural groups, groups with different activity levels, niche markets |
|
| Content |
food labelling roles and responsibilities of Canadian government agencies and food companies |
Food Studies 11 |
No CCG |
| Keyword: food labelling |
Elaboration: for example, regulations, nutrition facts, health claims, terminology, standards of composition, ingredients, calories, allergies, preservatives |
|
| Content |
ethics of cultural appropriation |
Food Studies 11 |
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 |
First Peoples food guides |
Food Studies 11 |
No CCG |
| Keyword: First Peoples food guides |
Elaboration: for example, Canada’s Food Guide for First Nations, Inuit, and Métis |
|
| Content |
factors involved in the creation of international and regional food guides |
Food Studies 11 |
No CCG |
| Keyword: factors |
Elaboration: for example, why food guides are created, types of foods included, influences on decision making, new nutritional information |
|
| Content |
issues involved with food security, including causes and impacts of food recalls |
Food Studies 11 |
No CCG |
| Keyword: food security |
Elaboration: access to safe and nutritionally sound food |
| Keyword: food recalls |
Elaboration: past and/or present, local and/or global |
|
| Content |
components of recipe development and modification, including- ingredients
- functions
- proportions
- temperatures
- preparation methods
|
Food Studies 11 |
No CCG |
|