iHub Food Studies

This page includes information relevant to Food Studies.

Content learning outcomes

Food Studies 10

Students are expected to know the following:

  • causes of and consequences of food contamination outbreaks
  • elements of meal preparation, including principles of meal planning and eating practices
  • relationship between eating practices and mental and physical well-being
  • food trends, including nutrition, marketing, and food systems
  • simple and complex global food systems and how they affect food choices, including environmental, ethical, economical, and health impacts
  • First Peoples food protocols, including land stewardship, harvesting/gathering, ceremonial uses, and preserving methods

Food Studies 11

Students are expected to know the following:

  • causes and impacts of food recalls
  • components of recipe development and modification, including ingredients, functions, proportions, temperatures, and preparation methods
  • issues involved with food security
  • factors involved in the creation of national/regional food guides, including indigenous food guides
  • roles, responsibilities, and regulations of Canadian government agencies and food companies for food labelling
  • food promotion and marketing practices, and their impact on specific groups of individuals

Food Studies 12

Students are expected to know the following:

  • components of multi-course meal development and preparation, including timing, proportions, originality, temperatures, ingredients, equipment, and methods
  • food justice in the local and global community
  • legislation, regulations, and agencies that influence food safety and food production
  • factors involved in regional and/or national food policies
  • nutrition and health claims and how they change
  • development of a food philosophy by an individual or group
  • perspectives in indigenous food sovereignty

Activities you will do in this course

  • Food Safe certification (if needed)
  • Food photography and appreciation
  • Food challenges (individual and team)
  • Organizing a school function: menu design, purchasing, preparation, serving, and cleanup

There will be different performance standards for each level of the course.