Area of Learning: Applied Design, Skills, and Technologies Culinary Arts Grade 10 — BIG IDEAS Diner needs and Social, ethical, and Complex tasks tastes inform sustainability require different culinary service. considerations impact technologies and tools the culinary arts. at different stages. Learning Standards Curricular Competencies Content Students are expected to be able to do the following: Students are expected to know the following: Applied Design culinary best practices Understanding context safe food handling and personal safety Identify the and and apply to service procedures clientele type of service, food service tools and equipment units and types of measurement Defining types, varieties, and classifications of Identify tasks involved in completing a recipe or service culinary ingredients Prioritize the steps needed to complete a task components of cooking methodology Sequence the steps needed to safely organize the workspace and select tools and equipment elements of professionalism in a food Anticipate and/or address challenges service kitchen Examine and consider the physical capabilities and limitations of the teaching kitchen First Peoples food protocols, including land Ideating stewardship, harvesting/gathering, food preparation and/or preservation, ways of Explore the impacts of culinary decisions on social, ethical, and sustainability considerations celebrating, and cultural ownership Interpret recipes and assess comprehension level ethics of cultural appropriation Identify the suitability of existing, new, and emerging tools, technologies, and systems for a given task food products available locally via agriculture, fishing, and foraging, and their Prototyping culinary properties Identify and use sources of inspiration and information Identify recipes, techniques, and procedures for desired outcome Evaluate ingredients and materials for effective use and potential for reuse, recycling, and biodegradability Make changes to tools, ingredients, and procedures when appropriate
Area of Learning: Applied Design, Skills, and Technologies — Culinary Arts Grade 10 BIG IDEAS Diner needs and tastes inform culinary service. Social, ethical, and sustainability considerations impact the culinary arts. Complex tasks require different technologies and tools at different stages. Learning Standards Curricular Competencies Content Students are expected to be able to do the following: Applied Design Understanding context Identify the clientele and type of service, and apply to service procedures Defining Identify tasks involved in completing a recipe or service Prioritize the steps needed to complete a task Sequence the steps needed to safely organize the workspace and select tools and equipment Anticipate and/or address challenges Examine and consider the physical capabilities and limitations of the teaching kitchen Ideating Explore the impacts of culinary decisions on social, ethical, and sustainability considerations Interpret recipes and assess comprehension level Identify the suitability of existing, new, and emerging tools, technologies, and systems for a given task Prototyping Identify and use sources of inspiration and information Identify recipes, techniques, and procedures for desired outcome Evaluate ingredients and materials for effective use and potential for reuse, recycling, and biodegradability Make changes to tools, ingredients, and procedures when appropriate Students are expected to know the following: culinary best practices safe food handling and personal safety food service tools and equipment units and types of measurement types, varieties, and classifications of culinary ingredients components of cooking methodology elements of professionalism in a food service kitchen First Peoples food protocols, including land stewardship, harvesting/gathering, food preparation and/or preservation, ways of celebrating, and cultural ownership ethics of cultural appropriation food products available locally via agriculture, fishing, and foraging, and their culinary properties