G11 Food and Culture
Course Description
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.
Overall Expectations
By the end of this course, students will:
A. RESEARCH AND INQUIRY SKILLS
| A1 | Exploring: explore topics related to food and culture, 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 |
B. CULTURE, FOODS, AND FOOD PRACTICES
| B1 | Food Choices: demonstrate an understanding of the factors that influence food choices, with reference to a variety of cultures |
| B2 | Food Guidelines: demonstrate an understanding of the key recommendations in Canada’s Food Guide and the food and nutrition guidelines of other countries |
| B3 | Culture and Food Habits: demonstrate an understanding of the influence of culture on how people obtain, prepare, serve, and consume food |
C. FOODS AND FLAVOURS
| C1 | Food Availability: demonstrate an understanding of the relationship between geography and the foods naturally found and/or produced in Canada and various other countries |
| C2 | Sources of Foods: demonstrate an understanding of the sources of foods eaten in Canada and in various other countries/cultures |
| C3 | Flavours of the World: demonstrate an understanding of the characteristic flavours, aromas, herbs, and spices associated with cuisines of various countries/cultures |
D. FOOD-PREPARATION SKILLS
| D1 | Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety |
| D2 | Food Safety: demonstrate an understanding of practices that ensure or enhance food safety |
| D3 | Food Preparation: demonstrate skills used in food preparation in various countries/cultures |
| D4 | Kitchen Literacy and Numeracy: demonstrate the literacy and numeracy skills required in food preparation |
Course Content
| Unit | Title | Unit Time |
|---|---|---|
| Unit 1 | Food Safety and Preparation | 24 hours |
| Unit 2 | The Connection Between Culture and Food | 27 hours |
| Unit 3 | Food at Home-Eating in Canada | 24 hours |
| Unit 4 | The Global Kitchen | 27 hours | Final | Course Culminating Activity | 6 hours |
| Final Examination | 2 hours | |
| Total : 110 hrs |
Diagnostic assessment is used at the beginning of a unit to assist in determining a starting point for instruction. Assessments for Learning and as Learning (AFL & AAL) provide information to students as they are learning and refining their skills. Assessment of Learning (AOL), at the end of units and course, provides students with the opportunity to synthesize/apply/demonstrate their learning and the achievement of the expectations. The course also provides the students with a variety of ways to demonstrate their knowledge through the so-called Triangulation Assessments, which may assess students through Observation and/or Conversation (i.e. Oral Presentations or Student Interviews), as well as Student Products. The AOLs are posted at the end of each unit.
There are four levels of achievement for students who are passing the course:
- Level 1 (50-59%)
- Level 2 (60-69%)
- Level 3 (70-79%)
- Level 4 (80-100%)
Level 3 is the provincial standard for student achievement.
The final grade will include the following weighting:
| Knowledge/Understanding | Thinking/Inquiry | Communication | Application |
|---|---|---|---|
| 25 | 25 | 25 | 25 |
Seventy percent (70%) of the grade will be based on evaluation conducted throughout the course. The final evaluation will take into account the student’s most recent and most consistent performance.
Thirty percent (30%) of the grade will be based on a final evaluation consisting of the final examination and the independent study unit, which will take into account the entire course, including the student’s most recent and most consistent performance.
The evaluation for this course is based on the student’s achievement of curriculum expectations and the demonstrated skills required for effective learning. Final percentage grade represents the quality of the student’s overall achievement of the expectations for the course and reflects the corresponding level of achievement as described in the achievement chart for the discipline.
Proctoring
• The tests are typically a paper-pen evaluation written at a mutually agreed time, date, and location. The tests will be proctored, meaning a suitable adult with a dedicated identifiable and authentic email address will supervise you in writing the tests. This process ensures the security and integrity of the test. Any person related or affiliated with the student in a personal way cannot serve as a test supervisor.
Resources required by the student
- A scanner, smartphone camera, or similar device to upload handwritten or hand-drawn work
- A front-facing camera on a desktop, laptop, or mobile device to allow for proctoring over the internet
- Internet access and a modern standards-compliant web browser
The tuition for this course is $800 for Canadian students and $2000 for international students.
Refunds
Maple Leaf School does not issue refunds. When a student enrolls in our course, MLS administration team undertakes many tasks including establishing electronic/physical files, assigning teachers and tracking the enrolment for Ministry purposes, etc. The work is completed by our school the moment you register online.
Course Curriculum
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| Hour Breakdown | 00:00:00 | ||
| Mark Breakdown | 00:00:00 | ||
| Unit 1 | |||
| U1L1 | 00:00:00 | ||
| U1L2 A | 00:00:00 | ||
| U1L2 B | 00:00:00 | ||
| U1L3 | 00:00:00 | ||
| Unit 2 | |||
| U2L1 A | 00:00:00 | ||
| U2L1 B | 00:00:00 | ||
| U2L2 | 00:00:00 | ||
| Unit 3 | |||
| U3L1 A | 00:00:00 | ||
| U3L1 B | 00:00:00 | ||
| U3L2 A | 00:00:00 | ||
| U3L2 B | 00:00:00 | ||
| Unit 4 | |||
| U4L1 A | 00:00:00 | ||
| U4L1 B | 00:00:00 | ||
| U4L1 C | 00:00:00 | ||
| U4L2 | 00:00:00 | ||
| U4L3 | 00:00:00 | ||
| Course Culminating Activity | |||
| CCA | 00:00:00 | ||
| Final Exam | |||
| How to request | 00:00:00 | ||
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