Grade 12 - Specialized Studies in Food

SPECIALIZED STUDIES IN FOOD 12

Curricular Competency

Content

Big Ideas

Applied Design

Understanding Context

Defining

Ideating

Prototyping

Testing

Making

Sharing

Applied Skills

Applied Technologies

Creativity and flavour can enhance food product design and service.

Culinary design interests require the evaluation and refinement of skills.

Tools and technologies can be adapted for specific purposes.

Observe and research the context of a recipe preparation task and/or process, including clientele and type of service

Identify potential consumers or customers for a chosen design opportunity

Identify criteria for success, constraints, and possible unintended negative consequences

Prioritize the steps needed to complete the task

Sequence the steps needed to safely organize the workspace and select tools and equipment

Anticipate and/or address challenges

Evaluate the physical capacities and limitations of the workspace

Take creative risks in generating ideas and add to others’ ideas in ways that enhance them

Analyze and screen ideas and recipes against criteria and constraints, and prioritize them for prototyping

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

Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment

Identify, critique, and use a variety of sources of inspiration and information

Select and combine appropriate levels of form, scale, and detail for prototyping

Experiment with a variety of tools, ingredients, and processes to create and refine food products

Compare, select, and use techniques that facilitate a given task or process

Identify and communicate with sources of feedback

Use an appropriate test to determine the success of the dish, technique, or skill

Evaluate and apply critiques to design and make changes

Identify appropriate tools, technologies, food sources, processes, cost implications, and time needed for production

Create food product, incorporating feedback from self, others, and prototype testing

Share their progress while making to gather feedback

Decide how and with whom to share finished product

Critically reflect on their design thinking and processes, and identify new design goals

Assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace

Identify and analyze new design possibilities, including how they or others might build on their concept

Apply safety procedures for themselves, co-workers, and consumers in both physical and digital environments

Identify and assess skills needed for design interests, and develop specific plans to learn or refine them over time

Explore existing, new, and emerging tools, technologies, and systems to evaluate suitability for their design interests

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

Analyze the role technologies play in societal change

Examine how cultural beliefs, values, and ethical positions affect the development and use of technologies on a national and global level

specialized recipe design opportunities

food preparation and methods for selected specialized cuisine

best practices in recipe development and preparation

artistic elements of the culinary arts

food science in recipe development, including characteristics, properties, and functions of ingredients and substitutions

advancements in ingredients and tools

food trends and how they develop

social, economic, ethical, and environmental effects of food production, purchasing, preparation, and disposal

ethics of cultural appropriation

interpersonal and consultation skills, including ways to interact with consumers and customers