ADST: Food Studies
Big Idea (6): Design can be responsive to identified needs.
Big Idea (5): Skills are developed through practice, effort, and action.
Content (6): Food Studies
-
basic food handling and simple preparation techniques and equipment
-
factors in ingredient use, including balanced eating/nutrition, function, and dietary restrictions
-
factors that influence food choices, including cost, availability, and family and cultural influences
Curricular Competency (5+6): Defining: Choose a design opportunity
Curricular Competency (5+6): Ideating: Choose an idea to pursue
Curricular Competency (5+6): Making: Identify and use appropriate tools, technologies, and materials for production
Curricular Competency (5+6): Sharing: Demonstrate their product and describe their process, using appropriate terminology and providing reasons for their selected solution and modifications
Curricular Competency (5+6): Applied Skills: Demonstrate an awareness of precautionary and emergency safety procedures in both physical and digital environments
First Peoples Principles of Learning: Learning is experiential