Page 166 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 11, University/College Preparation
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.
A1. Exploring
A2. Investigating
A3. Processing Information
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
SPECIFIC EXPECTATIONS
Throughout this course, students will:
A1.1 explore a variety of topics related to food and culture (e.g., nutrition recommendations in food guides around the world, effects of immigration on the availability of food) to identify topics for research and inquiry
A1.2 identify key concepts (e.g., through discussion, brainstorming, use of visual organizers) related to their selected topics
A1.3 formulate effective questions to guide their research and inquiry
Teacher prompt: “If you were researching food served at harvest celebrations, why might it be advantageous to compare the celebrations of indigenous and non-indigenous groups? Which aspects of the food and celebrations
would you compare?”
Throughout this course, students will:
A2.1 create appropriate research plans to investi­ gate their selected topics (e.g., outline purpose and method; identify sources of information; develop research tools such as surveys or questionnaires), ensuring that their plans follow guidelines
Teacher prompts: “How would you decide whether you need to consult a combination
of primary and secondary sources rather than secondary sources alone?” “What methods would you use to ensure that you are following ethical guidelines when you develop surveys or interviews?”
A2.2 locate and select information relevant to their investigations from a variety of primary sources (e.g., interviews, surveys, observations, field research, food labels, data sets from Statistics Canada) and secondary sources (e.g., research reports, textbooks, brochures, newspaper and magazine articles, websites, other media)
Teacher prompt: “Why is it important to base your research on a variety of sources rather than just one or two?”
A2.3 based on preliminary research, for each investigation formulate a hypothesis, thesis statement, or research question, and use it to focus their research
Throughout this course, students will:
A3.1 assess various aspects of information gathered from primary and secondary sources (e.g., accuracy, relevance, reliability, inherent values and bias, voice)
A. RESEARCHANDINQUIRYSKILLS OVERALL EXPECTATIONS
Throughout this course, students will:
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for ethical research