Page 192 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 12, University Preparation
E1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety;
E2. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety;
E3. Food Preparation: demonstrate skills needed in food preparation.
E1. Kitchen Safety
E2. Food Safety
E3. Food Preparation
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
By the end of this course, students will:
SPECIFIC EXPECTATIONS
By the end of this course, students will:
E1.1 describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks)
E1.2 demonstrate an understanding of safe practices within the food-preparation area (e.g., safely handle hot foods; prevent spatters, scalds, and cuts; wipe up spills immediately)
E1.3 demonstrate an understanding of appropri­ ate emergency responses to common accidents associated with food preparation (e.g., cuts, burns, scalds, fires)
By the end of this course, students will:
E2.1 outline the causes and symptoms of food- borne illnesses (e.g., E. coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing these illnesses
E2.2 use appropriate personal hygiene practices to prevent contamination of food (e.g., wash hands frequently; cover a cough or sneeze in their sleeve; use gloves to cover cuts or wounds; tie hair back)
E2.3 use safe food-handling practices to prevent cross-contamination by pathogens, parasites, and allergens in the food-preparation area (e.g., wash fresh produce; sanitize cutting boards after contact with meat products; sanitize imple­ ments that come into contact with allergens when preparing food for or with people with known allergies; sanitize work surfaces; replace and/or sanitize sponges or cloths frequently; use proper clean-up procedures)
E2.4 follow appropriate protocols to ensure food safety (e.g., cook foods to recommended temperatures; keep hot foods hot and cold foods cold; store food appropriately; wipe tops of cans before opening; check “best-before” dates; demonstrate awareness of common allergenic ingredients)
By the end of this course, students will:
E3.1 identify and select appropriate tools, equipment, and ingredients for use in food preparation
E3.2 demonstrate the ability to safely use, maintain, clean, and store tools and equipment used in food preparation
E3.3 demonstrate the ability to follow a recipe
E. FOOD-PREPARATIONSKILLS OVERALL EXPECTATIONS
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