cc_Art culinaire_12e_PrototypageChoisir, analyser de manière critique et utiliser une variété de sources d'inspiration et de sources d'informationChoisir des recettes, des techniques et des procédures qui permettent d’obtenir le résultat souhaitéA

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Subject
Culinary Arts
Grade
12 année
Curricular Competency Group
Applied Design
Curricular Competency
Prototyping
  • Identify, critique, and use a variety of sources of inspiration and information
  • Select appropriate recipes, techniques, and procedures for desired outcome
  • Analyze ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
  • Make changes to tools, ingredients, and procedures to create and refine a given culinary task or process
Elaboration
for example, creating, cooking, and improving recipes
may include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, and professionals
may include professionals; First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities and collaborative atmospheres
keywords
Prototyping
sources of inspiration
information