| Content |
nature and development of food philosophies by individuals and groups |
Food Studies 12 |
No CCG |
| Keyword: food philosophies |
Elaboration: approaches to the way food is used and consumed |
| Keyword: groups |
Elaboration: such as organizations, families, school districts, communities |
|
| Content |
nutrition and health claims and how they change over time |
Food Studies 12 |
No CCG |
|
| Content |
ethics of cultural appropriation |
Food Studies 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 |
perspectives in indigenous food sovereignty |
Food Studies 12 |
No CCG |
| Keyword: indigenous food sovereignty |
Elaboration: right of indigenous peoples from around the world to determine food and land-use policies with respect to the growing, gathering, hunting, and harvesting of food |
|
| Content |
factors involved in regional and/or national food policies |
Food Studies 12 |
No CCG |
| Keyword: food policies |
Elaboration: national/regional food guides, school lunch programs, corporate sponsorship, food taxes, Canadian Children’s Food and Beverage Advertising Initiative |
|
| Content |
legislation, regulations, and agencies that influence food safety and food production |
Food Studies 12 |
No CCG |
| Keyword: food safety and food production |
Elaboration: for example, packaging, farming regulations, retail operations, date labelling |
|
| Content |
food justice in the local and global community |
Food Studies 12 |
No CCG |
| Keyword: food justice |
Elaboration: for example, food sovereignty, food security, workers’ rights, animal ethics |
|
| Content |
components of multi-course meal development and preparation |
Food Studies 12 |
No CCG |
| Keyword: components |
Elaboration: for example, methods, equipment, flavour, nutrition, timing, proportions, originality, temperatures, ingredients |
|
| Content |
complex meal and recipe design opportunities |
Food Studies 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 |
Food Studies 12 |
Applied Technologies |
|
| Curricular Competency |
Analyze the role technologies play in societal change |
Food Studies 12 |
Applied Technologies |
|
| Curricular Competency |
Evaluate impacts, including unintended negative consequences, of choices made about technology use |
Food Studies 12 |
Applied Technologies |
|
| Curricular Competency |
Explore existing, new, and emerging tools, technologies, and systems to evaluate suitability for their design interests |
Food Studies 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 |
Food Studies 12 |
Applied Skills |
|
| Curricular Competency |
Apply safety procedures for themselves, co-workers, and consumers in both physical and digital environments |
Food Studies 12 |
Applied Skills |
| Keyword: safety procedures |
Elaboration: including food safety and sanitation, health, digital literacy |
|