Big Ideas
Big Ideas
Services and products can be designed through consultation and collaboration.
Personal design interests require the evaluation and refinement of skills.
Tools and technologies can be adapted for specific purposes.
Content
Learning Standards
Content
complex meal and recipe design opportunities
components
for example, methods, equipment, flavour, nutrition, timing, proportions, originality, temperatures, ingredients
of multi-course meal development and preparation
food justice
for example, food sovereignty, food security, workers’ rights, animal ethics
in the local and global community
legislation, regulations, and agencies that influence food safety and food production
for example, packaging, farming regulations, retail operations, date labelling
factors involved in regional and/or national food policies
national/regional food guides, school lunch programs, corporate sponsorship, food taxes, Canadian Children’s Food and Beverage Advertising Initiative
perspectives in indigenous food sovereignty
right of indigenous peoples from around the world to determine food and land-use policies with respect to the growing, gathering, hunting, and harvesting of food
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
nutrition and health claims and how they change over time
nature and development of food philosophies
approaches to the way food is used and consumed
by individuals and groups such as organizations, families, school districts, communities
future career options in food service and production
interpersonal and consultation skills
for example, professional communications and collaboration
Curricular Competency
Learning Standards
Curricular Competency
Applied Design
Understanding context
- Observe and research the context of a meal and/or recipe preparation task or process
Defining
- Identify potential users or consumers for a chosen meal or recipe design opportunity
- Identify criteria for success, constraintslimiting factors, such as available technologies and resources, expense, space, materials, time, environmental impact, and possible unintended negative consequences
- Evaluate the physical capacities and limitations of the workspace
Ideating
- Take creative risks in generating ideas and add to others’ ideas in ways that enhance them
- Screen ideas against criteria and constraints, and prioritize them for prototyping
- Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment
Prototyping
testing the steps or ingredients needed to create a food product, or creating test samples of a food product
- 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, professionalsand informationfor example, professionals; First Nations, Métis, or Inuit community experts; secondary sources; collective pools of knowledge in communities and collaborative atmospheres
- Select and combine appropriate levels of form, scale, and detail for prototyping
- Experiment with a variety of tools, ingredients, and processes to create and refine food products
- Compare, select, and use techniques that facilitateFor example, when is it of greater value to employ estimation or precision measurement, or use a convenience form of a food product?a given task or process
Testing
- Identify and communicate with sources of feedbackmay include peers; users; First Nations, Métis, or Inuit community experts; other experts and professionals both online and offline
- Develop appropriate testsfor example, when to taste test, appropriate people to test, suitable product standardsof the prototype
- Evaluate and apply critiques to design and make changes
Making
- Identify appropriate tools, technologies, food sources, processes, cost implications, and time needed for production
- Create food product, incorporating feedback from self, others, and prototype testing
- Sharemay include tasting by others, giving away, or marketing and sellingprogress while making to gather feedback
Sharing
- Decide how and with whom to sharemay include tasting by others, giving away, or marketing and sellingfinished product
- Critically reflect on their design thinking and processes, and identify new design goals
- Assess their ability to work effectively both individually and collaboratively, including their ability to share and maintain an efficient co-operative workspace
- Identify and analyze new design possibilities, including how they or others might build on their concept
Applied Skills
Apply safety procedures
including food safety and sanitation, health, digital literacy
for themselves, co-workers, and consumers in both physical and digital environments
Identify and assess skills needed for design interests, and develop specific plans to learn or refine them over time
Applied Technologies
Explore existing, new, and emerging tools, technologies
tools that extend human capabilities
, and systems to evaluate suitability for their design interests
Evaluate impacts, including unintended negative consequences, of choices made about technology use
Analyze the role technologies play in societal change
Examine how cultural beliefs, values, and ethical positions affect the development and use of technologies on a national and global level