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Type
Subject
Grade
Content meal and recipe design opportunities Food Studies 11 No CCG
Keyword: Elaboration:
Curricular Competency Examine how cultural beliefs, values, and ethical positions affect the development and use of technologies on a national and global level Food Studies 11 Applied Technologies
Keyword: Elaboration:
Curricular Competency Analyze the role technologies play in societal change Food Studies 11 Applied Technologies
Keyword: Elaboration:
Curricular Competency Evaluate impacts, including unintended negative consequences, of choices made about technology use Food Studies 11 Applied Technologies
Keyword: Elaboration:
Curricular Competency Explore existing, new, and emerging tools, technologies, and systems to evaluate suitability for their design interests Food Studies 11 Applied Technologies
Keyword: technologies Elaboration: tools that extend human capabilities
Curricular Competency Identify and assess skills needed for design interests, and develop specific plans to learn or refine them over time Food Studies 11 Applied Skills
Keyword: Elaboration:
Curricular Competency Apply safety procedures for themselves, co-workers, and consumers in both physical and digital environments Food Studies 11 Applied Skills
Keyword: safety procedures Elaboration: including food safety and sanitation, health, digital literacy
Curricular Competency Sharing
  • Decide how and with whom to share finished product
  • Critically reflect on their design thinking and processes, and identify new design goals
  • Assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
  • Identify and analyze new design possibilities, including how they or others might build on their concept
 Food Studies 11 Applied Design
Keyword: Elaboration:
Curricular Competency Making
  • Identify appropriate tools, technologies, food sources, processes, cost implications, and time needed for production
  • Create food product, incorporating feedback from self, others, and prototype testing
  • Share progress while making to gather feedback
 Food Studies 11 Applied Design
Keyword: Share Elaboration: may include tasting by others, giving away, or marketing and selling
Curricular Competency Testing
  • Identify and communicate with sources of feedback
  • Develop appropriate tests of the prototype
  • Apply critiques to design and make changes
 Food Studies 11 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
Keyword: appropriate tests Elaboration: for example, when to taste test, appropriate people to test, suitable product standards
Curricular Competency Prototyping
  • Identify, critique, and use a variety of sources of inspiration and information
  • Select and combine appropriate levels of form, scale, and detail for prototyping
  • Experiment with a variety of tools, ingredients, and processes to create and refine food products
  • Compare, select, and use techniques that facilitate a given task or process
 Food Studies 11 Applied Design
Keyword: Prototyping Elaboration: for example, testing the steps or ingredients needed to create a food product, or creating test samples of a food product
Keyword: sources of inspiration Elaboration: may include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, professionals
Keyword: information Elaboration: may include professionals; First Nations, Métis, or Inuit community experts; secondary sources;  collective pools of knowledge in communities and collaborative atmospheres
Keyword: techniques that facilitate Elaboration: for example, when to estimate versus when to use precise measurement, or when to use a convenience form of a food product
Curricular Competency Ideating
  • Take creative risks in generating ideas and add to others’ ideas in ways that enhance them
  • Screen ideas against criteria and constraints, and prioritize them for prototyping
  • Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment
 Food Studies 11 Applied Design
Keyword: Elaboration:
Curricular Competency Defining
  • Identify potential users or consumers for a chosen meal or recipe design opportunity
  • Identify criteria for success, constraints, and possible unintended negative consequences
  • Examine the physical capacities and limitations of the workspace
 Food Studies 11 Applied Design
Keyword: constraints Elaboration: limiting factors, such as availability of technologies and resources, expense, space, materials, time, environmental impact
Curricular Competency Understanding context
  • Observe and research the context of a meal and/or recipe preparation task or process
 Food Studies 11 Applied Design
Keyword: Elaboration:
Big Ideas Tools and technologies can be adapted for specific purposes. Specialized Studies in Food 12 No CCG
Keyword: Elaboration:

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