| Content |
ethics of cultural appropriation |
Culinary Arts 10 |
No CCG |
| Keyword: cultural appropriation |
Elaboration: use of a cultural motif, theme, “voice”, image, knowledge, story, or recipe shared 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 protocols, including land stewardship, harvesting/gathering, food preparation and/or preservation, ways of celebrating, and cultural ownership |
Culinary Arts 10 |
No CCG |
| Keyword: protocols |
Elaboration: will vary depending on the traditions and practices of local First Peoples |
|
| Content |
elements of professionalism in a food service kitchen |
Culinary Arts 10 |
No CCG |
| Keyword: professionalism |
Elaboration: uniform, work ethic, roles, collaborative work, code of conduct in the kitchen |
|
| Content |
components of cooking methodology |
Culinary Arts 10 |
No CCG |
| Keyword: cooking methodology |
Elaboration: how to prepare stocks, soups, sauces, thickening agents; dry and moist cookery; principles of baking |
|
| Content |
types, varieties, and classifications of culinary ingredients |
Culinary Arts 10 |
No CCG |
| Keyword: culinary ingredients |
Elaboration: vegetables, fruit, pasta, rice, grains, flours, cheese, meats, and seafood |
|
| Content |
units and types of measurement |
Culinary Arts 10 |
No CCG |
| Keyword: units and types |
Elaboration: imperial and metric, weight and volume |
|
| Content |
food service tools and equipment |
Culinary Arts 10 |
No CCG |
|
| Content |
safe food handling and personal safety |
Culinary Arts 10 |
No CCG |
|
| Content |
culinary best practices |
Culinary Arts 10 |
No CCG |
| Keyword: culinary best practices |
Elaboration: for example, using just-in-time cooking techniques, planning balanced and flavourful cuisine, limiting salt and sugar when building flavour, including fresh and seasonal produce when possible, providing interesting alternatives to address dietary restrictions |
|
| Curricular Competency |
Evaluate the influences of land, natural resources, and culture on the development and use of culinary ingredients, tools, and technologies |
Culinary Arts 10 |
Applied Technologies |
|
| Curricular Competency |
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks |
Culinary Arts 10 |
Applied Technologies |
|
| Curricular Competency |
Develop specific plans to refine existing skills or learn new skills |
Culinary Arts 10 |
Applied Skills |
|
| Curricular Competency |
Identify and assess their cookery and service skills and skill levels |
Culinary Arts 10 |
Applied Skills |
|
| Curricular Competency |
Demonstrate an awareness of precautionary and emergency safety procedures for self, co-workers, and users in the teaching kitchen |
Culinary Arts 10 |
Applied Skills |
| Keyword: safety procedures |
Elaboration: food safety and sanitation, health, digital literacy |
|
| Curricular Competency |
Demonstrate best practices of culinary professionalism |
Culinary Arts 10 |
Applied Skills |
| Keyword: best practices |
Elaboration: for example, sanitation, personal hygiene, kitchen safety, kitchen attire, FOODSAFE procedures |
|