| Big Ideas |
Culinary design interests require the evaluation and refinement of skills. |
Specialized Studies in Food 12 |
No CCG |
|
| Big Ideas |
Creativity and flavour can enhance food product design and service. |
Specialized Studies in Food 12 |
No CCG |
|
| Content |
interpersonal and consultation skills, including ways to interact with consumers and customers |
Specialized Studies in Food 12 |
No CCG |
| Keyword: interpersonal and consultation skills |
Elaboration: for example, professional communications and collaboration |
|
| Content |
ethics of cultural appropriation |
Specialized Studies in Food 12 |
No CCG |
| Keyword: cultural appropriation |
Elaboration: using or sharing a cultural motif, theme, “voice,” image, knowledge, story, practices, or recipes 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 |
social, economic, ethical, and environmental effects of food production, purchasing, preparation, and disposal |
Specialized Studies in Food 12 |
No CCG |
| Keyword: effects |
Elaboration: for example, land and water use, food miles, workers’ rights, food security, health, affordability, food waste |
|
| Content |
food trends and how they develop |
Specialized Studies in Food 12 |
No CCG |
|
| Content |
advancements in ingredients and tools |
Specialized Studies in Food 12 |
No CCG |
| Keyword: advancements in ingredients and tools |
Elaboration: for example, molecular gastronomy, freeze-drying, immersion circulators, sous vide, smoking, curing, fermentation |
|
| Content |
food science in recipe development, including characteristics, properties, and functions of ingredients and substitutions |
Specialized Studies in Food 12 |
No CCG |
| Keyword: food science |
Elaboration: for example, pH involved in fermentation; molecular gastronomy; antibacterial qualities involved in smoking meat; gluten development; substitution for allergies, dietary restrictions, or health |
| Keyword: substitutions |
Elaboration: for gluten-free, lactose-free, and sugar-free cooking; vegetarian cooking; low sodium diets |
|
| Content |
artistic elements of the culinary arts |
Specialized Studies in Food 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 |
best practices in recipe development and preparation |
Specialized Studies in Food 12 |
No CCG |
| Keyword: best practices |
Elaboration: for example:planning balanced and flavourful cuisinelimiting salt and sugar when building flavourincluding fresh and seasonal produce when possibleproviding interesting alternatives to address dietary restrictions |
|
| Content |
food preparation and methods for selected specialized cuisine |
Specialized Studies in Food 12 |
No CCG |
|
| Content |
specialized recipe design opportunities |
Specialized Studies in Food 12 |
No CCG |
|
| Curricular Competency |
Examine how cultural beliefs, values, and ethical positions affect the development and use of technologies on a national and global level |
Specialized Studies in Food 12 |
Applied Technologies |
|
| Curricular Competency |
Analyze the role technologies play in societal change |
Specialized Studies in Food 12 |
Applied Technologies |
|
| Curricular Competency |
Evaluate impacts, including unintended negative consequences, of choices made about technology use |
Specialized Studies in Food 12 |
Applied Technologies |
|