Explore Curriculum

The curriculum search tool allows you to search for key words or select key elements from specific grades or areas of learning

Type
Subject
Grade
Curricular Competency Explore existing, new, and emerging tools, technologies, and systems to evaluate suitability for their design interests Specialized Studies in Food 12 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 Specialized Studies in Food 12 Applied Skills
Keyword: Elaboration:
Curricular Competency Apply safety procedures for themselves, co-workers, and consumers in both physical and digital environments Specialized Studies in Food 12 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
 Specialized Studies in Food 12 Applied Design
Keyword: share Elaboration: may include tasting by others, giving away, or marketing and selling
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 their progress while making to gather feedback
 Specialized Studies in Food 12 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
  • Use an appropriate test to determine the success of the dish, technique, or skill
  • Evaluate and apply critiques to design and make changes
 Specialized Studies in Food 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
Keyword: appropriate test 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
 Specialized Studies in Food 12 Applied Design
Keyword: Prototyping Elaboration: 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: for example, 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 is it of greater value to employ estimation or precision measurement, or 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
  • Analyze and screen ideas and recipes against criteria and constraints, and prioritize them for prototyping
  • Identify and apply existing, new, and emerging tools, technologies, and systems for a given task
  • Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment
 Specialized Studies in Food 12 Applied Design
Keyword: Elaboration:
Curricular Competency Defining
  • Identify potential consumers or customers for a chosen design opportunity
  • Identify criteria for success, constraints, and possible unintended negative consequences
  • Prioritize the steps needed to complete the task
  • Sequence the steps needed to safely organize the workspace and select tools and equipment
  • Anticipate and/or address challenges
  • Evaluate the physical capacities and limitations of the workspace
 Specialized Studies in Food 12 Applied Design
Keyword: constraints Elaboration: limiting factors, such as available technologies and resources, expense, space, materials, time, environmental impact
Keyword: Prioritize the steps Elaboration: consider what has to happen first and what needs to be done before going onto the next steps in order to complete a recipe or service
Keyword: challenges Elaboration: for example, figure out meaning of new culinary terms, food and personal safety precautions, and equipment needed and how to properly operate
Curricular Competency Understanding context
  • Observe and research the context of a recipe preparation task and/or process, including clientele and type of service
 Specialized Studies in Food 12 Applied Design
Keyword: clientele Elaboration: for example, students or adults?
Keyword: type of service Elaboration: for example, buffet or à la carte? formal or informal event?
Big Ideas Tools and technologies can be adapted for specific purposes. Food Studies 12 No CCG
Keyword: Elaboration:
Big Ideas Personal design interests require the evaluation and refinement of skills. Food Studies 12 No CCG
Keyword: Elaboration:
Big Ideas Services and products can be designed through consultation and collaboration. Food Studies 12 No CCG
Keyword: Elaboration:
Content interpersonal and consultation skills Food Studies 12 No CCG
Keyword: interpersonal and consultation skills Elaboration: for example, professional communications and collaboration
Content future career options in food service and production Food Studies 12 No CCG
Keyword: Elaboration:

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