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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
Content elements of meal preparation, including principles of meal planning and eating practices Food Studies 10 No CCG
Keyword: meal planning Elaboration: for example, social and cultural considerations; serving amounts, budget, resources, timing, skill level required; seasonality and accessibility of foods; food presentation
Keyword: eating practices Elaboration: with whom, what, when, how, why, where food is consumed in a variety of situations (e.g., informal, formal, special occasions and cultural etiquette)
Content meal design opportunities Food Studies 10 No CCG
Keyword: Elaboration:
Curricular Competency Evaluate the influences of land, natural resources, and culture on the development and use of tools and technologies Food Studies 10 Applied Technologies
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Curricular Competency Evaluate impacts, including unintended negative consequences, of choices made about technology use Food Studies 10 Applied Technologies
Keyword: impacts Elaboration: personal, social, and environmental
Curricular Competency Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for food preparation tasks Food Studies 10 Applied Technologies
Keyword: Elaboration:
Curricular Competency Develop specific plans to refine existing skills or learn new skills Food Studies 10 Applied Skills
Keyword: Elaboration:
Curricular Competency Identify and assess their skills and skill levels Food Studies 10 Applied Skills
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Curricular Competency Demonstrate an awareness of precautionary and emergency safety procedures for self and others Food Studies 10 Applied Skills
Keyword: safety procedures Elaboration: including food safety and sanitation, health, digital literacy
Curricular Competency Sharing
  • Decide on how and with whom to share prepared food products
  • Critically evaluate the success of meals, and explain how design ideas contribute to the individual, family, community, and environment
  • Assess their ability to work effectively both as individuals and collaboratively
 Food Studies 10 Applied Design
Keyword: share Elaboration: may include tasting by others, giving away, or marketing and selling
Curricular Competency Making
  • Make a step-by-step plan for production
  • Create food products, working individually or collaboratively, and making changes as needed
  • Use food materials in ways that minimize waste
  • Identify and use appropriate tools, technologies, materials, and processes for production
 Food Studies 10 Applied Design
Keyword: technologies Elaboration: tools that extend human capabilities
Curricular Competency Testing
  • Identify sources of feedback
  • Develop appropriate tests for the prototype
  • Use feedback to make appropriate changes
 Food Studies 10 Applied Design
Keyword: sources of feedback Elaboration: may include First Nations, Métis, or Inuit community experts; keepers of other traditional cultural knowledge and approaches; peers, consumers, and professionals
Keyword: appropriate tests Elaboration: for example, when to taste test, appropriate people to test, suitable product standards
Curricular Competency Prototyping
  • 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 employ techniques that facilitate a given task or process
  • Evaluate a variety of materials for effective use and potential for reuse, recycling, and biodegradability
 Food Studies 10 Applied Design
Keyword: techniques that facilitate Elaboration: For example, when is it of greater value to employ estimation or precision measurement, or to use a convenience form of a food product?
Curricular Competency Ideating
  • Engage in appropriate risk taking to creatively respond to challenges
  • Analyze impacts of competing social, ethical, economic, and sustainability factors on food choices and preparation
  • Choose an idea to pursue, using sources of inspiration and information
  • Maintain an open mind about potentially viable ideas
 Food Studies 10 Applied Design
Keyword: risk taking Elaboration: creative thinking and application of new and unfamiliar ideas
Keyword: challenges Elaboration: such as time, space, economics, skill set, resources
Keyword: sources of inspiration Elaboration: may include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, and people, including consumers and professionals
Keyword: information Elaboration: may include First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities; food science and food security
Curricular Competency Defining
  • Identify and analyze points of view for a chosen meal design task or process
  • Identify potential consumers and contexts
  • Identify criteria for success, intended impact, and any constraints
  • Identify the physical capacities and limitations of workspaces
 Food Studies 10 Applied Design
Keyword: consumers Elaboration: for example, individuals who engage with a food product, such as in producing, designing, or eating
Keyword: constraints Elaboration: for example, available technologies, resources, expense, environmental impact, dietary restrictions and preferences
Curricular Competency Understanding context
  • Observe and research the context of a meal preparation task or process
 Food Studies 10 Applied Design
Keyword: Elaboration:

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