Food Studies 12
Teacher(s)
Lia Michalski
Description
Foods 12 fully meets the learning outcomes for the redesigned BC Curriculum. The focus in this course is choice, reflection and the cycle of design. Students will be required to cook many items in their home kitchen, taking pictures of required steps as well as reflecting on their food product(s), health and safety considerations and making processes after each lab. There are also four recipe design challenges and an opportunity to redesign a chosen recipe. The final unit of the course has students research, shop for and prepare a multi-course meal for at least one guest. The goal of this course is to help students not only gain the skills needed to feed themselves and others well but also to encourage students to reflect on the why and how they make the food choices they do. Every effort has been made to ensure there is space for a wide variety of budgets, abilities, dietary restrictions, and personal preferences.
Foods 12 is organized into five units:
- Unit 1: Introduction
- Unit 2: Foundational Cooking Skills
- Unit 3: Cooking: Beyond the Basics
- Unit 5: Putting it all Together: Multi-Course Meal Planning
Big Ideas
Here are the three big ideas that the course focuses on:
- Food choice, making and practices are deeply connected to our personal, familial and community’s culture
- Creating and recreating food allows space for personal creativity and the refinement of skills
- There are many ways for food to be prepared; food tools and technologies can be adapted to meet our practical, social and environmental purposes.
Curricular Competencies
There are eight curricular competencies for this course:
- Demonstrate knowledge of safe food handling practices
- Demonstrate physical safety for self and others while working in the kitchen
- Understand and use a variety of tools, ingredients, and processes to create and refine food products
- Engage in appropriate risk taking to creatively respond to challenges in your learning
- Explore components of food preparation, including adaptations, techniques, budgeting, recipe development and meal design
- Analyze impacts of competing social, economic and sustainability factors on food choices
- Demonstrate an ability to learn and create food products using instruction and feedback from others
- Identify how food promotion and marketing influence people, society and food systems
Type
online
Credit
4
Delivery
Student-paced. Students are expected to submit work regularly and to complete the course within one calendar year.
Summary
Students will submit all assignments electronically.
Assessment
Assessment is the systematic gathering of information about what students know, understand, and are able to do in relation to the curricular competencies and content for this course.
This course will use the proficiency scale to assess student work. Depending on the assignment, lab or design challenge, the proficiency scale used to assess work will have two, three or four steps. These scales will be published in the appropriate lessons so the student will always know in advance how each task will be assessed. For safety reasons, there are also some skills that you must demonstrate proficiency with in order to move forward. For example, if a student is unable to demonstrate knife safety in the first cooking lesson, the student will be asked to pause until this skill can be properly demonstrated.
Support
Students are supported by the online teacher for the course, and can receive assistance by email, phone or video conferencing.
Materials
Students need access to a computer, high speed internet, a camera for photos, a kitchen with basic tools as well as need the ability to go grocery shopping.
Requirements
Basic technical skills
Outcomes
Visit the following site to view the Learning Standards within the Redesigned BC Curriculum for this course: https://curriculum.gov.bc.ca/curriculum/adst/12/food-studies
