- Description
- Students explore the basic steps involved in planting, growing and harvesting a plant commodity or in raising, growing and finishing an animal commodity in Alberta, and identify how the finished product is incorporated into a recipe.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to personal or commercial food preparation facility.
Outcomes The student will:
1 demonstrate an understanding of the significance of agriculture to Alberta
1.1 identify how Alberta agricultural products can be used in the daily diet
1.2 examine the scope and significance of Alberta’s agricultural industry, considering:
1.2.1 economic contributions
1.2.2 environmental stewardship
1.2.3 impact on food choices and diets
1.3 identify Alberta grown products used by fast-food restaurants
2 identify and describe the basic steps and procedures involved in producing a plant or an animal commodity
2.1 explore a plant’s or an animal’s physical growth requirements
2.2 describe plant or animal health
2.3 identify equipment and buildings required
2.4 describe the role of the producers throughout the stages of production
2.5 explore consumer perceptions of agriculture production of products
2.6 identify and address one or more myths related to farming; e.g., hormones, food value of organic versus conventional products, brown eggs versus white eggs
3 demonstrate knowledge and skills in the planning, preparing and evaluating of Alberta grown agricultural products
3.1 prepare a minimum of five recipes based on local food products rich in:
3.1.1 carbohydrates; e.g., bread from grain, salads/soups from vegetables or fruit
3.1.2 protein; e.g., cheese, locally produced meat products
3.2 identify steps in developing a product from a locally grown food and prepare the food; e.g., preparing jam from local fruits or berries
4 identify and demonstrate safe and sanitary practices
4.1 maintain a clean, sanitary, safe work area
4.2 apply universal precautions related to:
4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
4.2.2 hand-washing techniques
4.2.3 infectious diseases
4.2.4 blood-borne pathogens
4.2.5 bacteria, viruses, molds
4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
4.3 use all materials, products and implements appropriately
4.4 clean, sanitize and store materials, products and implements correctly
4.5 dispose of waste materials in an environmentally safe manner
5 demonstrate basic competencies
5.1 demonstrate fundamental skills to:
5.1.1 communicate
5.1.2 manage information
5.1.3 use numbers
5.1.4 think and solve problems
5.2 demonstrate personal management skills to:
5.2.1 demonstrate positive attitudes and behaviours
5.2.2 be responsible
5.2.3 be adaptable
5.2.4 learn continuously
5.2.5 work safely
5.3 demonstrate teamwork skills to:
5.3.1 work with others
5.3.2 participate in projects and tasks
6 make personal connections to the cluster content and processes to inform possible pathway choices
6.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
6.2 create a connection between a personal inventory and occupational choices
Program of Studies 2010. Source document, © Alberta Education.