CTSPlanner
Sign-in not configured
← Foods

FOD3120 Food Evolution/Innovation

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

Description
Students explore historical influences that have had an impact on food and factors that will influence food in the future, and will prepare a variety of foods that illustrate food evolution and innovation.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the impact of food acquisition on the culture and society in which people live

    • 1.1 describe historical influences that have led to interaction of cultures and peoples and consequent evolution of food, including:

      • 1.1.1 exploration

      • 1.1.2 political climate

      • 1.1.3 economic conditions

    • 1.2 describe factors that will influence food of the future, including:

      • 1.2.1 ecological concerns; e.g., organic farming

      • 1.2.2 nutrition and health concerns; e.g., childhood obesity

      • 1.2.3 technological changes; e.g., processing techniques

      • 1.2.4 changes in society and values; e.g., eating out, cocooning

  • 2 describe how food patterns, especially those in Canada, have evolved through the interaction of cultures and people throughout history

    • 2.1 describe factors that contribute to the evolution of contemporary Canadian cuisine, including:

      • 2.1.1 recognition of First Nations, Métis and Inuit peoples

      • 2.1.2 profiles of immigrants to Canada

    • 2.2 describe influences of one culture on another through planning, preparation and evaluation of a wide variety of foods; e.g., Chinese and Italian pastas demonstrate the influence of Marco Polo, Cajun and Creole foods are influenced by the Acadians in Louisiana

  • 3 identify relationships among consumers, marketplace and technology as food evolves

    • 3.1 describe current trends in acquisition of foods in Albertan and Canadian cuisine

    • 3.2 describe factors that stimulate food innovation, such as:

      • 3.2.1 technology

      • 3.2.2 supply and demand

      • 3.2.3 profitability

      • 3.2.4 demographics

    • 3.3 describe consumer acceptance of innovative foods, considering:

      • 3.3.1 needs

      • 3.3.2 values

      • 3.3.3 knowledge

      • 3.3.4 media and advertising

  • 4 demonstrate knowledge and skills in the planning, preparing and evaluating of food products that illustrate food evolution and innovation

    • 4.1 plan, prepare and evaluate foods to demonstrate evolution in the means through which food is acquired; e.g., foods obtained from nature (hunting, berry picking), grinding grain for use in baked products, preservation techniques such as drying and salting

    • 4.2 compare the centrality of food to society in the evolution from hunter/gatherer to farmer to merchant, considering:

      • 4.2.1 acquisition of food; e.g., gathered versus processed

      • 4.2.2 preservation of food

      • 4.2.3 development of culture

      • 4.2.4 social structures

    • 4.3 plan, prepare and evaluate foods that represent trends and/or technological advances in food; e.g., availability and variety of foods, supply and demand in the marketplace, megastores, ethnic stores; trends in restaurants, “engineered foods”—sugar and fat substitutes

  • 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.