Area of Learning: Applied Design, Skills, and Technologies Food Studies Grade 11 — BIG IDEAS Services and products Personal design Tools and can be designed interests require the technologies can through consultation evaluation and be adapted for and collaboration. refinement of skills. specific purposes. Learning Standards Curricular Competencies Content Students are expected to be able to do the following: Students are expected to know the following: Applied Design meal and recipe design opportunities Understanding context components of recipe development and modification, including Observe and research the context of a meal and/or recipe preparation task or process ingredients functions Defining proportions Identify potential users or consumers for a chosen meal or recipe design opportunity temperatures Identify criteria for success, constraints, and possible unintended negative consequences preparation methods Examine the physical capacities and limitations of the workspace issues involved with including food security, Ideating causes and impacts of food recalls Take creative risks in generating ideas and add to ideas in ways that factors involved in the creation of international others’ enhance them and regional food guides Screen ideas against criteria and constraints, and prioritize them for prototyping First Peoples food guides Critically evaluate how competing social, ethical, economic, and sustainability ethics of cultural appropriation considerations impact choices of food products, techniques, and equipment food labelling roles and responsibilities of Canadian government agencies and Prototyping food companies Identify, critique, and use a variety of sources of inspiration and information food promotion and marketing strategies Select and combine appropriate levels of form, scale, and detail for prototyping and their impact on specific groups of people Experiment with a variety of tools, ingredients, and processes to create and refine food products Compare, select, and use techniques that facilitate a given task or process
Area of Learning: Applied Design, Skills, and Technologies — Food Studies Grade 11 BIG IDEAS Services and products can be designed through consultation and collaboration. Personal design interests require the evaluation and refinement of skills. Tools and technologies can be adapted for specific purposes. Learning Standards Curricular Competencies Content Students are expected to be able to do the following: Applied Design Understanding context Observe and research the context of a meal and/or recipe preparation task or process Defining Identify potential users or consumers for a chosen meal or recipe design opportunity Identify criteria for success, constraints, and possible unintended negative consequences Examine the physical capacities and limitations of the workspace Ideating Take creative risks in generating ideas and add to others’ ideas in ways that enhance them Screen ideas against criteria and constraints, and prioritize them for prototyping Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment Prototyping Identify, critique, and use a variety of sources of inspiration and information 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 use techniques that facilitate a given task or process Students are expected to know the following: meal and recipe design opportunities components of recipe development and modification, including ingredients functions proportions temperatures preparation methods issues involved with food security, including causes and impacts of food recalls factors involved in the creation of international and regional food guides First Peoples food guides ethics of cultural appropriation food labelling roles and responsibilities of Canadian government agencies and food companies food promotion and marketing strategies and their impact on specific groups of people