Standard set
Grade 11 - Food Studies
Standards
Showing 57 of 57 standards.
A
FOOD STUDIES 11
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
Services and products can be designed through consultation and collaboration
b
Personal design interests require the evaluation and refinement of skills
c
Tools and technologies can be adapted for specific purposes.
a
Observe and research the context of a meal and/or recipe preparation task or process
a
Identify and analyze points of view for a chosen meal recipe design opportunity
b
Identify criteria for success, constraints, and possible unintended negative consequences
c
Examine the physical capacities and limitations of the workspace
a
Take creative risks in generating ideas and add to others’ ideas in ways that enhance them
b
Screen ideas against criteria and constraints, and prioritize them for prototyping
c
Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment
a
Identify, critique, and use a variety of sources of inspiration and information
b
Select and combine appropriate levels of form, scale, and detail for prototyping
c
Experiment with a variety of tools, ingredients, and processes to create and refine food products
d
Compare, select, and employ techniques that facilitate a given task or process
a
Identify and cmmunicate with sources of feedback
b
Develop appropriate tests for the prototype
c
Apply critiques to design and make changes
a
Identify appropriate tools, technologies, food sources, processes, cost implications, and time needed for production
b
Create food product, incorporating feedback from self, others, and prototype testing
c
Share progress while making to gather feedback
a
Decide on how and with whom to share prepared food products
b
Critically reflect on their design thinking and processes, and identify new design goals
c
Assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
d
Identify and analyze new design possibilities, including how they or others might build on their concept
a
Apply safety procedures for themselves, co-workers, and consumers in both physical and digital environments
b
Identify and assess skills needed for design interests, and develop specific plans to learn or refine them over time
a
Explore existing, new, and emerging tools, technologies, and systems to evaluate suitability for their design interests
b
Evaluate impacts, including unintended negative consequences, of choices made about technology use
c
Analyze the role technologies play in societal change
d
Examine how cultural beliefs, values, and ethical positions affect the development and use of technologies on a national and global level
a
meal design opportunities
b
components of recipe development and modification, including
c
ingredients
d
functions
e
proportions
f
temperatures
g
preparation methods
h
issues involved with food security, including causes and impacts of food recalls
i
factors involved in the creation of international and regional food guides
j
First Peoples food guides
k
ethics of cultural appropriation
l
food labelling roles and responsibilities of Canadian government agencies and food companies
m
food promotion and marketing strategies and their impact on specific groups of people
Framework metadata
- License
- CC BY 4.0 US