Big Ideas
Big Ideas
Service and creativity inform the culinary arts.
Cuisine design interests require the evaluation and refinement of culinary principles and practices.
Tools and technologies can be adapted for specific purposes.
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
principles of cooking methodology
ways to select what method to apply in each recipe to achieve desired results
diverse cuisine, and the ethics of cultural appropriation
using or sharing a cultural motif, theme, “voice", image, knowledge, story, recipe, or practice 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
artistic elements of the culinary arts
consider:
- the art of preparing, cooking, and presenting meals to enhance the dining experience
- complementary and contrasting colours, textures, and flavours
- use of negative space on a plate, height, forms and shapes, lines and focal points
identification and selection of suitable culinary ingredients for a specific recipe and/or cooking method
anatomy and preparation of meat, poultry, and seafood
dietary restrictions
based on religious or personal beliefs, such as veganism and vegetarianism, or medical conditions, such as celiac disease and high blood pressure
and food allergies, and strategies to address them
safety in the teaching kitchen, including the nature of pathogens
micro-organisms that inhabit or contaminate food
associated with foodborne illness and prevention strategies includes
- the effect of time and temperature on microorganisms
- the danger zone
- possible methods of transmission of microbes
- the preventive role of hand washing
operational procedures for kitchen tools and equipment
literacy related to culinary recipes and procedures, including conversions
for example, imperial to metric measures, changing quantity proportions and cooking time ratios
B.C. agricultural practices
for example, aquaculture, greenhouses, ranching, conventional growing, organic growing
ethical, social, and environmental considerations related to commercial waste management and recycling
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
- Demonstrate the tasks involved in replicating a recipe
- Prioritize the stepsconsider 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 serviceneeded 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
- Examine how culinary decisions impact social, ethical, and sustainability considerations
- Analyze recipes and assess comprehension level
- Identify and apply existing, new, and emerging culinary tools, technologiestools that extend a chef’s capabilities, and systems for a given task
Prototyping
for example, creating, cooking, and improving recipes
- Identify, critique, and use a variety of sources of inspirationmay include personal experiences, exploration of First Peoples perspectives and knowledge, the natural environment, places, cultural influences, social media, consumers and professionalsand informationmay include professionals; First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities and collaborative atmospheres
- Select appropriate recipes, techniques, and procedures for desired outcome
- Analyze ingredients and materials for effective use and potential for reuse, recycling, and biodegradability
- Make changes to tools, ingredients, and procedures to create and refine a given culinary task or process
Testing
- Identify and communicate with sources of feedbackmay include First Nations, Métis, or Inuit community members; keepers of other traditional cultural knowledge and approaches; peers, consumers, and culinary experts
- Use an appropriate testconsidering the conditions of the task and the number of trialsto determine the success of a standard recipe, technique, or skill
- Apply testing results and critiques to make appropriate changes
Making
- Identify and use appropriate tools, technologies, materials, processes, and time needed for production
- Explore artistic elements of the culinary arts during creation
- Use materials in ways that minimize waste
- Demonstrate appropriate skills, methodology, and food safety practices needed to successfully replicate a recipe
- Demonstrate correct and safe operation of culinary equipment
Sharing
- Explore how and with whom to share or promote culinary products and creativity
- Critically reflect on the success of their culinary task and/or process and describe how it may be improved
- Demonstrate and assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
Applied Skills
Apply best practices of culinary professionalism and safety
for example, sanitation, personal hygiene, kitchen safety, kitchen attire, FOODSAFE procedures
procedures for themselves, co-workers, and users in the teaching kitchen
Demonstrate and assess their cookery, creativity, and service skills and skill levels
Develop and enact 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 impacts, including unintended negative consequences, of choices made about technology use
Analyze and evaluate how land, natural resources, and culture influence the development and use of culinary ingredients, tools, and technologies