- Description
- Students develop entrepreneurial skills through the planning and creation of a food venture.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
Outcomes The student will:
1 identify and describe the safety issues relating to the preparation of food for a customer
1.1 explain and demonstrate the need for sanitation standards to produce and serve food
1.2 demonstrate safe use of tools and equipment
1.3 demonstrate safe handling and storage of food, considering:
1.3.1 shelf life
1.3.2 stock rotation
1.3.3 storage temperatures and conditions
1.3.4 handling and serving precautions
1.4 discuss the use of time and resources
2 develop a project plan for a simple food venture
2.1 describe existing food ventures
2.2 research a food venture opportunity
2.3 prepare a business plan for a food venture, including:
2.3.1 initial cost
2.3.2 operating cost
2.3.3 operating standards
2.3.4 food and/or menu plans
2.3.5 marketing strategies
2.3.6 financing possibilities
2.4 devise monitoring procedures for the venture, including:
2.4.1 quality controls
2.4.2 inventory
3 demonstrate knowledge and skills in the planning, preparing and evaluating of the venture
3.1 prepare food for a food venture; e.g., food for cookbook photographs
3.2 describe ecological concerns relevant to the food venture; e.g., packaging, disposables
3.3 evaluate the success of the venture and adjust plans
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 identify possible life roles related to the skills and content of this cluster
6.1 recognize and then analyze the opportunities and barriers in the immediate environment
6.2 identify potential resources to minimize barriers and maximize opportunities
Program of Studies 2010. Source document, © Alberta Education.