Area of Learning: Applied Design, Skills, and Technologies Culinary Arts Grade 12 — Learning Standards (continued) Curricular Competencies Content 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 Testing Identify and communicate with sources of feedback Use an appropriate test to determine the success of the dish, technique, or skill Apply testing results and critiques to make appropriate changes Making Identify and use appropriate tools, technologies, materials, processes, and time needed for production Apply diverse artistic elements to culinary creations Create and use a variety of garnishes Demonstrate several seasoning methods Use materials in ways that minimize waste Sharing Explore how and with whom to share or promote culinary dishes and creativity Critically reflect on the success of their culinary task and/or process and describe how it may be improved Demonstrate and assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace Applied Skills Apply best practices of culinary professionalism and safety procedures for themselves, co-workers, and users in the teaching kitchen
Area of Learning: Applied Design, Skills, and Technologies — Culinary Arts Grade 12 Learning Standards (continued) Curricular Competencies Content 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 Testing Identify and communicate with sources of feedback Use an appropriate test to determine the success of the dish, technique, or skill Apply testing results and critiques to make appropriate changes Making Identify and use appropriate tools, technologies, materials, processes, and time needed for production Apply diverse artistic elements to culinary creations Create and use a variety of garnishes Demonstrate several seasoning methods Use materials in ways that minimize waste Sharing Explore how and with whom to share or promote culinary dishes and creativity Critically reflect on the success of their culinary task and/or process and describe how it may be improved Demonstrate and assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace Applied Skills Apply best practices of culinary professionalism and safety procedures for themselves, co-workers, and users in the teaching kitchen
en_adst_12_culinary-arts_elab.docx