Grade 12 - Culinary Arts

CULINARY ARTS 12

Curricular Competency

Content

Big Ideas

Applied Design

Understanding Context

Defining

Ideating

Prototyping

Testing

Making

Sharing

Applied Skills

Applied Technologies

Service and creativity inform the culinary arts.

Cuisine design interests require the evaluation and refinement of culinary principles and practices.

Tools and technologies can be adapted for specific purposes.

Identify the clientele and type of service, and apply to service procedures

Demonstrate the tasks involved in designing and developing a well-balanced dish

Explore and apply artistic elements of the culinary arts

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

Identify and adapt to the physical capabilities and limitations of the teaching kitchen

Examine and critically evaluate how culinary decisions impact social, ethical, and sustainability considerations

Analyze and screen recipes and assess comprehension level

Identify and apply existing, new, and emerging culinary tools, technologies, and systems for a given task

Contribute to the kitchen environment

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

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

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

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

Apply best practices of culinary professionalism and safety procedures for themselves, co-workers, and users in the teaching kitchen

Demonstrate and assess their cookery, creativity, and service skills and skill levels

Develop and enact specific plans to refine existing skills or learn new skills

Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks

Evaluate impacts, including unintended negative consequences, of choices made about technology use

Analyze and evaluate how land, natural resources, and culture influence the development and use of culinary ingredients, tools, and technologies

culinary best practices

menu design, including recipe factoring, ratios, and costing

diverse cuisine and cooking methodologies, including ethnic, multicultural, and First Peoples

artistic elements of the culinary arts

ethics of cultural appropriation

appropriate selection of primary and secondary cuts of meat and poultry

characteristics and properties of culinary ingredients

methods and principles for seasoning and presentation

substitutions to facilitate dietary restrictions and food allergies

safety in the professional kitchen, including the responsibilities of food service operators

advancements in culinary tools

social, economic, and environmental effects of food procurement decisions

career opportunities in the culinary arts industry

social perceptions of chefs, culinary enthusiasts, and food trends