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.
