| Curricular Competency |
Testing- Identify and obtain critical feedback with a relevant audience to evaluate effective test marketing
- Based on feedback received and evaluated, make changes to product and/or service plan or processes as needed
|
Marketing and Promotion 11 |
Applied Design |
| Keyword: relevant audience |
Elaboration: people who represent the target market |
|
| Curricular Competency |
Prototyping - Identify and use a variety of sources of inspiration and information
- Choose an appropriate form and level of detail for prototyping
- Plan procedures for prototyping multiple ideas
- Construct prototypes, making changes to tools, materials, and procedures as needed
- Record iterations of prototyping
|
Marketing and Promotion 11 |
Applied Design |
| Keyword: sources of inspiration |
Elaboration: may include personal experiences; First Peoples perspectives and knowledge; the natural environment and places, including the land, its natural resources, and analogous settings; people, including users, experts, and thought leaders |
| Keyword: information |
Elaboration: may include professionals; First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities and collaborative atmospheres both online and offline |
| Keyword: iterations |
Elaboration: repetitions of a process with the aim of approaching a desired result |
|
| Curricular Competency |
Ideating- Generate ideas and enhance others’ ideas to create possibilities, and prioritize the possibilities for prototyping
- Work with users throughout the design process
|
Marketing and Promotion 11 |
Applied Design |
|
| Curricular Competency |
Defining- Establish a point of view for a chosen marketing and promotion opportunity
- Make decisions about premises and constraints that define the marketing design space
|
Marketing and Promotion 11 |
Applied Design |
| Keyword: constraints |
Elaboration: limiting factors, such as target market characteristics, available technology, expense, space, environmental impact |
|
| Curricular Competency |
Understanding context- Conduct user-centred research to understand opportunities and barriers
|
Marketing and Promotion 11 |
Applied Design |
| Keyword: user-centred research |
Elaboration: research done directly with clients to understand how they do things and why, their physical and emotional needs, how they think about the world, and what is meaningful to them |
|
| Big Ideas |
Tools and technologies can be adapted for specific purposes. |
Culinary Arts 11 |
No CCG |
|
| Big Ideas |
Cuisine design interests require the evaluation and refinement of culinary principles and practices. |
Culinary Arts 11 |
No CCG |
|
| Big Ideas |
Service and creativity inform the culinary arts. |
Culinary Arts 11 |
No CCG |
|
| Content |
ethical, social, and environmental considerations related to commercial waste management and recycling |
Culinary Arts 11 |
No CCG |
|
| Content |
B.C. agricultural practices |
Culinary Arts 11 |
No CCG |
| Keyword: agricultural practices |
Elaboration: for example, aquaculture, greenhouses, ranching, conventional growing, organic growing |
|
| Content |
literacy related to culinary recipes and procedures, including conversions |
Culinary Arts 11 |
No CCG |
| Keyword: conversions |
Elaboration: for example, imperial to metric measures, changing quantity proportions and cooking time ratios |
|
| Content |
operational procedures for kitchen tools and equipment |
Culinary Arts 11 |
No CCG |
|
| Content |
safety in the teaching kitchen, including the nature of pathogens associated with foodborne illness and prevention strategies |
Culinary Arts 11 |
No CCG |
| Keyword: pathogens |
Elaboration: micro-organisms that inhabit or contaminate food |
| Keyword: prevention strategies |
Elaboration: includes the effect of time and temperature on microorganismsthe danger zonepossible methods of transmission of microbesthe preventive role of hand washing |
|
| Content |
dietary restrictions and food allergies, and strategies to address them |
Culinary Arts 11 |
No CCG |
| Keyword: dietary restrictions |
Elaboration: based on religious or personal beliefs, such as veganism and vegetarianism, or medical conditions, such as celiac disease and high blood pressure |
|
| Content |
anatomy and preparation of meat, poultry, and seafood |
Culinary Arts 11 |
No CCG |
|