Page 175 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

A. RESEARCHANDINQUIRYSKILLS OVERALL EXPECTATIONS
Throughout this course, students will:
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.
SPECIFIC EXPECTATIONS
A1. Exploring
Throughout this course, students will:
A1.1 explore a variety of topics related to food and culture (e.g., food guidelines from around the world, herbs and spices used in different cuisines) 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 looking for Thai recipes, why might it be important to look for versions of the recipes that do not include com­ mon allergens such as peanuts and shrimp?”
A2. Investigating
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), ensuring that their plans follow guidelines
for ethical research
Teacher prompt: “For which purposes might websites such as Wikipedia be adequate sources of information? What are the risks of relying on websites such as Wikipedia?”
A2.2 locate and select information relevant to their investigations from a variety of primary sources (e.g., interviews, surveys, questionnaires, observations) and/or secondary sources (e.g., textbooks, advertisements, brochures, newspaper and magazine articles, cookbooks, recipe websites)
A2.3 based on preliminary research, for each investigation formulate a hypothesis, thesis statement, or research question, and use it to focus their research
A3. Processing Information
Throughout this course, students will:
A3.1 assess various aspects of information gath­ ered from primary and secondary sources (e.g., accuracy, relevance, reliability, inherent values and bias, voice)
Teacher prompts: “What strategies can you use to determine the relevance of the information you have gathered?” “If two information sources contradict each other, how might you determine which is more reliable?”
A3.2 record and organize information and
key ideas using a variety of formats (e.g., notes, graphic organizers, audio/visual/digital records)
A3.3 analyse and interpret research information (e.g., compare information from different sources; identify gaps in information that necessitate further research)
RESEARCH AND INQUIRY SKILLS
173
ReseaFrocohdaannddInCquultiuryreSkills
H HI F F 1 C 0 3 / E2 0