Food and Culture: Grade 11 Workplace Preparation
COURSE DESCRIPTION
This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will demonstrate the ability to cook with ingredients and equipment from a range of cultures, describe food-related etiquette in a variety of countries and cultures, and explore ways in which Canadian food choices and traditions have been influenced by other cultures. Students will have opportunities to develop practical skills and apply research skills as they investigate food and food practices from around the world.
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Strand
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Essential Questions
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A: Research and Inquiry Skills
Exploring, Investigating, Processing, Communicating, Reflecting
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What do I want to know about food and culture?
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How can I find and use information about food and culture?
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What is the best way to communicate what I’ve learned?
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How can I learn from my mistakes?
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B: Culture, Foods and Food Practices
Food Choices, Guidelines, Culture and Habits
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C: Foods and Flavours
Availability, Sources, Flavours
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D: Food Preparation Skills
Kitchen Safety, Food Safety, Food Preparation, Kitchen Literacy and Numeracy
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How do we stay safe in the kitchen?
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What are the best ways to prepare and serve food?
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What do I need to read & calculate to be successful in the kitchen?
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