Big Ideas
Big Ideas
Diner needs and tastes inform culinary service.
Social, ethical, and sustainability considerations impact the culinary arts.
Complex tasks require different technologies and tools at different stages.
Content
Learning Standards
Content
culinary best practices
for example, using just-in-time cooking techniques, planning balanced and flavourful cuisine, limiting salt and sugar when building flavour, including fresh and seasonal produce when possible, providing interesting alternatives to address dietary restrictions
safe food handling and personal safety
food service tools and equipment
units and types
imperial and metric, weight and volume
of measurement
types, varieties, and classifications of culinary ingredients
vegetables, fruit, pasta, rice, grains, flours, cheese, meats, and seafood
components of cooking methodology
how to prepare stocks, soups, sauces, thickening agents; dry and moist cookery; principles of baking
elements of professionalism
uniform, work ethic, roles, collaborative work, code of conduct in the kitchen
in a food service kitchen
First Peoples food protocols
will vary depending on the traditions and practices of local First Peoples
, including land stewardship, harvesting/gathering, food preparation and/or preservation, ways of celebrating, and cultural ownership
ethics of cultural appropriation
use of a cultural motif, theme, “voice”, image, knowledge, story, or recipe shared without permission or without appropriate context or in a way that may misrepresent the real experience of the people from whose culture it is drawn
food products available locally via agriculture, fishing, and foraging, and their culinary properties
Curricular Competency
Learning Standards
Curricular Competency
Applied Design
Understanding context
- Identify the clientelefor example, students or adults?and type of servicefor example, buffet or à la carte?,and apply to service procedures
Defining
- Identify tasks involved in completing a recipe or service
- Prioritizeconsider what has to happen first and what needs to be done before going on to the next steps in order to complete a recipe or servicethe steps needed to complete a task
- Sequence the steps needed to safely organize the workspace and select tools and equipment
- Anticipate and/or address challengesfor example, figure out the meaning of new culinary terms and food and personal safety precautions, and what equipment is needed and how to properly operate it
- Examine and consider the physical capabilities and limitationsfactors such as physical space, group size, allotted time, budget, seasonal ingredients, environmental impactsof the teaching kitchen
Ideating
- Explore the impacts of culinary decisions on social, ethical, and sustainability considerations
- Interpret recipes and assess comprehension level
- Identify the suitability of existing, new, and emerging tools, technologiestools that extend a chef’s capabilities, and systems for a given task
Prototyping
creating, cooking, and improving recipes
- Identify and use sources of inspirationmay include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, consumers and professionalsand information
- Identify recipes, techniques, and procedures for desired outcome
- Evaluate ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
- Make changes to tools, ingredients, and procedures when appropriate
Testing
- Identify sources of feedbackmay include First Nations, Métis, or Inuit community members; keepers of other traditional cultural knowledge and approaches; peers, consumers, and culinary experts
- Develop an appropriate testconsidering the conditions of the task and the number of trialsto determine the success of a standard recipe, technique, or skill
- Use feedback to make appropriate changes
Making
- Identify appropriate tools, technologies, materials, processes, and time needed for production
- Use materials in ways that minimize waste
- Demonstrate appropriate skills, methodology, and food safety practices needed to successfully complete a recipe
- Demonstrate correct and safe operation of culinary equipment
Sharing
- Explore how and with whom to share or promote products and creativity
- Assess their ability to work effectively in both individual and collaborative contexts
- Critically evaluate the success of food products and describe suitable improvements
Applied Skills
Demonstrate best practices
for example, sanitation, personal hygiene, kitchen safety, kitchen attire, FOODSAFE procedures
of culinary professionalism
Demonstrate an awareness of precautionary and emergency safety procedures
food safety and sanitation, health, digital literacy
for self, co-workers, and users in the teaching kitchen
Identify and assess their cookery and service skills and skill levels
Develop specific plans to refine existing skills or learn new skills
Applied Technologies
Choose, adapt, and if necessary learn more about appropriate tools and technologies to use for culinary tasks
Evaluate the influences of land, natural resources, and culture on the development and use of culinary ingredients, tools, and technologies