Appendix A - Food Studies 11 and 12
Food-Preparation Principles
It is expected that students will:
| Grade 11 | Grade 12 |
- demonstrate an understanding of cooking principles
- explain and use basic food-related terminology
- demonstrate the effective use of time
- display a willingness to work co-operatively with others
|
- apply principles of cooking
- use advanced food-preparation terminology
- devise and implement effective time plans
- apply budgeting principles to meal planning
- consistently work co-operatively with others
|
Food-Preparation Techniques
It is expected that students will:
| Grade 11 | Grade 12 |
- demonstrate a variety of food-preparation techniques
- demonstrate the appropriate use of basic food-preparation equipment
- apply safe food practices
- use creative expression in food preparation and presentation
- demonstrate an awareness of the skills involved in food preparation and presentation
|
- make proficient use of a wide range of food-preparation techniques
- demonstrate proficient use of a wide variety of food-preparation equipment
- assess new technologies available for food preparation
- analyse the effects of food handling on nutrition, health, and safety
- adapt ingredients and methods to create original recipes
|
Food Products
It is expected that students will:
| Grade 11 | Grade 12 |
- select food products and meals to meet nutritional and aesthetic standards
- prepare food products and meals based on Canada's Food Guide to Healthy Eating
- identify factors that contribute to the aesthetic and social aspects of food
- analyse food products and meals according to predetermined criteria
|
- design and prepare meals to meet a variety of situations
- demonstrate an appreciation of the aesthetic and social aspects of food
- establish criteria for evaluating food products and meals
|
Nutritional Issues
It is expected that students will:
| Grade 11 | Grade 12 |
- describe the functions of nutrients in the body
- identify the food sources of nutrients
- analyse daily food intake and compare it to the Recommended Nutrient Intake (RNI)
- identify nutritional issues and describe their effects on well-being
|
- describe how the body digests and metabolizes food
- describe nutritional requirements throughout life
- evaluate and modify diets for a variety of physiological needs
- critique the production, composition, and consumption of commercial food products
|
Social and Economic Issues
It is expected that students will:
| Grade 11 | Grade 12 |
- identify environmental and health issues related to the production and consumption of food
- demonstrate an appreciation of multicultural influences on eating habits
- analyse the effect of food-marketing practices on consumer behaviour
- identify factors that affect the food supply
- identify career opportunities in the food industry
|
- demonstrate an ability to manage food resources in various situations
- evaluate career opportunities in the food industry
- critique global environmental and health issues related to the production and consumption of food
|
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Revised: September 23, 1998
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