- Description
- Students develop and demonstrate safe and sanitary food handling procedures, equipment care, comprehension of recipes and an understanding of the importance of efficient work habits in outdoor cooking environments.
- Prerequisite
- None
- Parameters
- Access to outdoor cooking equipment and facilities.
Outcomes The student will:
1 describe and demonstrate factors relating to safety and sanitation in an outdoor cooking environment
1.1 identify the need for personal hygiene
1.2 demonstrate proper ways to purify water
1.3 demonstrate proper sanitization of equipment and workspace
1.4 demonstrate the ability to leave food preparation area in an appropriate state
1.5 practise appropriate workspace safety, including:
1.5.1 prevention of accidents
1.5.2 injury treatment
1.6 demonstrate proper ways to safely store food outdoors, addressing:
1.6.1 spoilage; e.g., appropriate cooling, appropriate containers, cross-contamination
1.6.2 wildlife; e.g., hanging, bear-proof containers
1.7 demonstrate safe handling of tools, equipment and products
2 describe factors relating to the safe handling of tools, equipment and products
2.1 identify and correctly interpret hazardous product symbols (WHMIS)
2.2 select and safely use available tools and equipment when:
2.2.1 measuring
2.2.2 preparing
2.2.3 mixing
2.2.4 cooking
2.2.5 serving
3 demonstrate food choices in relation to Eating Well with Canada’s Food Guide
3.1 analyze one food choice in relation to Eating Well with Canada’s Food Guide
3.2 identify sources and functions of the following leader nutrients:
3.2.1 water
3.2.2 macronutrients
3.2.3 micronutrients
4 describe a variety of outdoor cooking methods and the advantages and limitations of each, including: • open fire, coals • gas; e.g., propane, white gas • alternative methods; e.g., solar, pit, smoking
5 demonstrate knowledge and skills in the planning, preparing and evaluating of basic food recipes in an outdoor environment
5.1 use accepted recipe language
5.2 select ingredients based on, but not restricted to:
5.2.1 type of excursion; e.g., backpacking, long-term camp
5.2.2 nutritional requirements
5.2.3 freshness and spoilage
5.3 prepare a minimum of five recipes that emphasize:
5.3.1 cooperative teamwork
5.3.2 safety and sanitation
5.3.3 appropriate equipment for the cooking method
5.3.4 recipe modifications
5.3.5 use of available outdoor cooking equipment
6 describe proper ways to manage, minimize and contain waste in an outdoor environment
7 demonstrate basic competencies
7.1 demonstrate fundamental skills to:
7.1.1 communicate
7.1.2 manage information
7.1.3 use numbers
7.1.4 think and solve problems
7.2 demonstrate personal management skills to:
7.2.1 demonstrate positive attitudes and behaviours
7.2.2 be responsible
7.2.3 be adaptable
7.2.4 learn continuously
7.2.5 work safely
7.3 demonstrate teamwork skills to:
7.3.1 work with others
7.3.2 participate in projects and tasks
8 make personal connections to the cluster content and processes to inform possible pathway choices
8.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
8.2 create a connection between a personal inventory and occupational choices
Program of Studies 2010. Source document, © Alberta Education.