- Description
- Students explore how technology affects our food supply by using a variety of methods to process fresh foods.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
Outcomes The student will:
1 describe factors affecting food safety and food spoilage in processed foods
1.1 compare the positive and negative impact of micro-organisms and enzymes on foods
1.2 distinguish among prevalent micro-organisms responsible for food-borne illnesses, considering:
1.2.1 source of micro-organism
1.2.2 environment favouring growth of micro-organism
1.2.3 causes and symptoms of food-borne illnesses
1.3 compare the mechanics of maintaining food safety and food quality over extended periods of time for various food processing methods, considering:
1.3.1 impact of processing method on enzymes and micro-organisms
1.3.2 function of ingredients in the preservation of foods
1.3.3 significance of packaging materials
1.3.4 appropriate storage conditions and storage time
1.4 identify and resolve equipment safety concerns related to food processing
2 identify and describe various ways of processing and preserving food
2.1 describe the methods and the rationale for processing or preserving food in the home, including:
2.1.1 freezing
2.1.2 canning
2.1.3 drying
2.1.4 brine and pickling
2.2 identify and evaluate technological innovations for processing or preserving foods in the marketplace, such as:
2.2.1 packaging techniques; e.g., Tetra Pak
2.2.2 production methods; e.g., fish farming
2.2.3 preserving methods; e.g., food irradiation
3 identify the impact of technological developments on the nutritional value of foods and the food supply
3.1 describe the impact of various food processing methods on the nutritional value of foods
3.2 describe food additives and their influence on foods and the food supply
3.3 relate small-scale food preservation to the technology employed in commercial food processing
3.4 describe the impact technological developments may have on foods and the food supply, considering factors such as:
3.4.1 preservation
3.4.2 enhancement of foods
3.4.3 nutritional value
3.4.4 safety issues and concerns
4 demonstrate knowledge and skills in the planning, preparing and evaluating of the processing and preserving of a wide variety of foods
4.1 prepare a minimum of five products employing a variety of processing and preserving techniques related to:
4.1.1 canning
4.1.2 freezing
4.1.3 drying
4.1.4 brining and pickling (moist and dry)
4.1.5 marinating; e.g., meat, fish, salad
4.1.6 jam-making
4.1.7 jelly-making
4.2 evaluate one product according to:
4.2.1 cost
4.2.2 preparation time
4.2.3 nutritional value
4.2.4 quality
4.2.5 comparison with purchased product
5 identify and demonstrate safe and sanitary practices
5.1 maintain a clean, sanitary, safe work area
5.2 apply universal precautions related to:
5.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
5.2.2 hand-washing techniques
5.2.3 infectious diseases
5.2.4 blood-borne pathogens
5.2.5 bacteria, viruses, molds
5.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
5.3 use all materials, products and implements appropriately
5.4 clean, sanitize and store materials, products and implements correctly
5.5 dispose of waste materials in an environmentally safe manner
6 demonstrate basic competencies
6.1 demonstrate fundamental skills to:
6.1.1 communicate
6.1.2 manage information
6.1.3 use numbers
6.1.4 think and solve problems
6.2 demonstrate personal management skills to:
6.2.1 demonstrate positive attitudes and behaviours
6.2.2 be responsible
6.2.3 be adaptable
6.2.4 learn continuously
6.2.5 work safely
6.3 demonstrate teamwork skills to:
6.3.1 work with others
6.3.2 participate in projects and tasks
7 create a transitional strategy to accommodate personal changes and build personal values
7.1 identify short-term and long-term goals
7.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.