- Description
- Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture. They discover its foods, learn about food customs, experience traditional cooking methods, and adapt local produce to create regional recipes.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
Outcomes The student will:
1 identify and describe the various roles that food plays within a specific region
1.1 identify and explain what makes the cuisines of the region unique; e.g., climate, fuels available, trade, economic conditions, common use of major foodstuffs
1.2 identify and explain the effect of wars, redrawn borders and ethnic migration on the region’s cuisine
1.3 discuss the significance of religion in the cuisines of the region
1.4 identify the various sub-regions within the region that have influenced food patterns
1.5 describe changes in foods, food patterns and food preparation techniques as people adapt to new cultures, considering:
1.5.1 accessibility of traditional and nontraditional foods
1.5.2 access to and understanding of nutrition information
1.5.3 the role of food in retaining cultural heritage
1.5.4 the role of food in adapting to a new cultural environment
1.6 evaluate the physical, psychological and social impact of evolving food patterns as individuals and families adapt to an adopted culture
1.7 describe food sensibilities (aesthetics), considering:
1.7.1 food planning principles
1.7.2 seasonings
1.7.3 characteristic food and flavour combinations
1.8 analyze how nutritional needs are met through the food patterns of the region
2 explore the availability of ethnic foods in the marketplace
3 demonstrate knowledge and skills in the planning, preparing and evaluating of foods and meals representative of a specific culture
3.1 demonstrate and evaluate a wide variety of preparation techniques characteristic of the region of choice
3.2 prepare recipes that demonstrate the commonality of foods across regions; e.g., wraps, perogies
3.3 create an original regional recipe
3.4 present techniques and preparation of a regional recipe through a variety of methods of presentation; e.g., posters, digital slide show, demonstration, video, YouTube
3.5 research and demonstrate specialized equipment used in food preparation
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 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.