Standard set
Grade 10 - Food Studies
Standards
Showing 54 of 54 standards.
A
FOOD STUDIES 10
B
Curricular Competency
C
Content
1
Big Ideas
2
Applied Design
3
Understanding Context
4
Defining
5
Ideating
6
Prototyping
7
Testing
8
Making
9
Sharing
10
Applied Skills
11
Applied Technologies
a
Consumer needs and preferences inform food production
b
Social, ethical, and sustainability considerations impact design.
c
Complex tasks require different technologies and tools at different stages.
a
Observe and research the context of a meal preparation task or process
a
Identify and analyze points of view for a chosen meal design task or process
b
Identify potential consumers and contexts
c
Identify criteria for success, intended impact, and any constraints
d
Identify the physical capacities and limitations of workspaces
a
Engage in appropriate risk taking to creatively respond to challenges
b
Analyze impacts of competing social, ethical, economic, and sustainability factors on food choices and preparation
c
Choose an idea to pursue, using sources of inspiration and information
d
Maintain an open mind about potentially viable ideas
a
Select and combine appropriate levels of form, scale, and detail for prototyping
b
Experiment with a variety of tools, ingredients, and processes to create and refine food products
c
Compare, select, and employ techniques that facilitate a given task or process
d
Evaluate a variety of materials for effective use and potential for reuse, recycling, and biodegradability
a
Identify sources of feedback
b
Develop appropriate tests for the prototype
c
Use feedback to make appropriate changes
a
Make a step-by-step plan for production
b
Create food products, working individually or collaboratively, and making changes as needed
c
Use food materials in ways that minimize waste
d
Identify and use appropriate tools, technologies, materials, and processes for production
a
Decide on how and with whom to share prepared food products
b
Critically evaluate the success of meals, and explain how design ideas contribute to the individual, family, community, and environment
c
Assess their ability to work effectively both as individuals and collaboratively
a
Demonstrate an awareness of precautionary and emergency safety procedures for self and others
b
Identify and assess their skills and skill levels
c
Develop specific plans to refine existing skills or learn new skills
a
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for food preparation tasks
b
Evaluate impacts, including unintended negative consequences, of choices made about technology use
c
Evaluate the influences of land, natural resources, and culture on the development and use of tools and technologies
a
meal design opportunities
b
elements of meal preparation, including principles of meal planning and eating practices
c
causes and consequences of food contamination outbreaks
d
First Peoples food protocols, including land stewardship, harvesting/gathering, food preparation and/or reservation, ways of celebrating, and cultural ownership
e
ethics of cultural appropriation
f
relationship between eating practices and mental and physical well-being
g
food trends, including nutrition, marketing, and food systems
h
simple and complex global food systems and how they affect food choices, including environmental, ethical, economic, and health impacts
Framework metadata
- License
- CC BY 4.0 US