HFC3M – FOOD AND CULTURE – GRADE 11

Prerequisite: None

This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will explore the origins of and developments in diverse food traditions. They will demonstrate the ability to cook with ingredients and equipment from a variety of cultures, compare food-related etiquette in many countries and cultures, and explain how Canadian food choices and traditions have been influenced by other cultures. Students will develop practical skills and apply social science research methods while investigating foods and food practices from around the world.

A.RESEARCH AND INQUIRY SKILLS OVERALL EXPECTATIONS Throughout this course, students will:

A1. Exploring: explore topics related to food and nutrition and formulate questions to guide their research.

A2. Investigating: create research plans and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods.

A3. Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry.

A4. Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills.

NUTRITION AND HEALTH OVERALL EXPECTATIONS By the end of this course, students will:

B1. Canada’s Food Guide: demonstrate an understanding of the nutritional and health recommendations in Canada’s Food Guide.

B2. Eating Patterns: demonstrate an understanding of eating patterns that contribute to optimal physical health.

B3. Body Image and Attitudes about Food: demonstrate an understanding of factors that contribute to a positive body image and healthy attitudes about food.

FOOD CHOICES OVERALL EXPECTATIONS By the end of this course, students will:

C1. Food Needs: demonstrate an understanding of factors affecting people’s food needs and of ways of meeting those needs.

C2. Influences on Food Choices: demonstrate an understanding of various factors that influence food choices.

C3. Media, Advertising, and Food: demonstrate an understanding of how media and advertising messages affect food choices.

LOCAL AND GLOBAL FOODS OVERALL EXPECTATIONS By the end of this course, students will:

D1. Availability of Food: demonstrate an understanding of where various foods are produced;

D2. Food and Environmental Responsibility: demonstrate an understanding of how various food purchasing choices and food-preparation practices affect the environment.

D3. Food Security: demonstrate an understanding of issues related to food security.