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FOD1060 Canadian Heritage Foods

Introductory · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students become aware of how food in Canada today reflects the country’s history and origins by examining food patterns and customs, and by analyzing and preparing ethnic foods.
Prerequisite
FOD1010: Food Basics
Parameters
Access to personal or commercial food preparation facility.

Outcomes The student will:

  • 1 identify and describe ethnic influences on food and food patterns within the community

    • 1.1 research and compare and food patterns and food customs of early Canadian lifestyles

    • 1.2 assess and compare the past and the present in terms of:

      • 1.2.1 availability of food

      • 1.2.2 constraints

      • 1.2.3 adaptation of resources for provision of food

    • 1.3 research regional Canadian food patterns and customs

    • 1.4 identify cultural influence on food patterns and food customs, considering:

      • 1.4.1 religion

      • 1.4.2 beliefs

      • 1.4.3 values

      • 1.4.4 geography

      • 1.4.5 climate of homeland

      • 1.4.6 family arrangements

      • 1.4.7 traditions

  • 2 demonstrate knowledge and skills in the planning, preparing and evaluating of early Canadian regional and/or ethnic Canadian foods

    • 2.1 plan, prepare and evaluate a minimum of three recipes, considering:

      • 2.1.1 equipment

      • 2.1.2 ingredients

      • 2.1.3 special techniques

      • 2.1.4 presentation

      • 2.1.5 style of service

    • 2.2 analyze foods/meals prepared; e.g., nutrition, cost, preparation time, acceptability of food products

  • 3 identify and demonstrate safe and sanitary practices

    • 3.1 maintain a clean, sanitary, safe work area

    • 3.2 apply universal precautions related to:

      • 3.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 3.2.2 hand-washing techniques

      • 3.2.3 infectious diseases

      • 3.2.4 blood-borne pathogens

      • 3.2.5 bacteria, viruses, molds

      • 3.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 3.3 use all materials, products and implements appropriately

    • 3.4 clean, sanitize and store materials, products and implements correctly

    • 3.5 dispose of waste materials in an environmentally safe manner

  • 4 demonstrate basic competencies

    • 4.1 demonstrate fundamental skills to:

      • 4.1.1 communicate

      • 4.1.2 manage information

      • 4.1.3 use numbers

      • 4.1.4 think and solve problems

    • 4.2 demonstrate personal management skills to:

      • 4.2.1 demonstrate positive attitudes and behaviours

      • 4.2.2 be responsible

      • 4.2.3 be adaptable

      • 4.2.4 learn continuously

      • 4.2.5 work safely

    • 4.3 demonstrate teamwork skills to:

      • 4.3.1 work with others

      • 4.3.2 participate in projects and tasks

  • 5 make personal connections to the cluster content and processes to inform possible pathway choices

    • 5.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences

    • 5.2 create a connection between a personal inventory and occupational choices

Program of Studies 2010. Source document, © Alberta Education.