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FOD2170 International Cuisine

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

Description
Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the relationship of food to culture

    • 1.1 describe factors that determine the availability of foods in a variety of cultures, including:

      • 1.1.1 climate, geography—staple foods

      • 1.1.2 economy

      • 1.1.3 infrastructure (transportation)

      • 1.1.4 technology

      • 1.1.5 regionalization of foods

      • 1.1.6 food preparation and preservation techniques

    • 1.2 describe factors that influence the acceptability of foods in a variety of cultures, including:

      • 1.2.1 values

      • 1.2.2 religion

      • 1.2.3 superstitions, taboos, beliefs

      • 1.2.4 history

      • 1.2.5 ethnicity

    • 1.3 describe the role of food in transmitting culture, including:

      • 1.3.1 significance of food in maintaining traditions

      • 1.3.2 role of food in celebrations

      • 1.3.3 traditional meal patterns

      • 1.3.4 traditional gender roles in the acquisition and preparation of foods

    • 1.4 compare means by which nutritional needs are met within cultures

  • 2 identify and compare foods representative of a variety of cultures

    • 2.1 analyze specialized equipment used in food preparation

    • 2.2 compare the principles of cookery used in the preparation of cultural foods

    • 2.3 describe food aesthetics within cultures, considering:

      • 2.3.1 seasonings

      • 2.3.2 characteristic food and flavour combinations

    • 2.4 identify a variety of presentation methods related to the preparation of cultural foods

  • 3 demonstrate knowledge and skills in the planning, preparing and evaluating of foods from a variety of cultures

    • 3.1 prepare and present a minimum of five cultural recipes that emphasize:

      • 3.1.1 preparation techniques characteristic of various cultures

      • 3.1.2 food groups from two cuisines

      • 3.1.3 different cuisines to demonstrate the commonality of foods across cultures; e.g., wraps

      • 3.1.4 the symbolic value of food

    • 3.2 assess one food product related to quality standards

  • 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.