Page 212 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 12, Workplace Preparation
D3. Consumer Literacy and Numeracy
D4. Eating Out
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
By the end of this course, students will:
D3.1 demonstrate the ability to make the calcula­ tions necessary for purchasing food (e.g., keep a running total on a grocery list; calculate tips in restaurants; determine the value of using coupons; compare unit prices; calculate per-serving costs; calculate sales taxes)
D3.2 use the information found on Canadian food labels (e.g., ingredient lists, Nutrition Facts tables, “best-before” dates, lists of food additives) to check for food safety and nutritional value
Teacher prompt: “What information provided on food labels is most relevant to you? What information might be most relevant to seniors?”
D3.3 describe and evaluate the effectiveness of common marketing and advertising techniques that are used to encourage consumers to buy (e.g., coupons, product placement, end-of-aisle dis­ plays, brand recognition, celebrity endorsements, scare tactics)
Teacher prompts: “What strategies do advertisers use to get our attention?” “What is a loss leader, and how effective are loss leaders at increasing overall sales in stores?” “How effective are end- of-aisle displays at increasing sales of products?”
D3.4 evaluate the reliability and credibility
of nutrition claims from various sources
(e.g., infomercials, health claims and nutrition claims on food labels, websites, blogs, public-service announcements)
Teacher prompts: “What forms of media provide information about food and health? How can you determine what is reliable and
credible information from these sources?” “How does media information compare with information provided by Health Canada? What biases might Health Canada show in their nutrition information? What are some of the underlying assumptions of Health Canada’s recommendations?”
By the end of this course, students will:
D4.1 identify various factors to consider when choosing a place to eat (e.g., food preferences of dinner companions, cost, type of restaurant, time available)
D4.2 describe the type of information commonly provided on menus (e.g., categories of dishes, ingredients, prices, cooking method used)
D4.3 describe the behaviour of a courteous cus­ tomer in a variety of eating venues of different levels of formality (e.g., making reservations; appropriately getting a server’s attention; observing etiquette appropriate to the type of establishment and situation; expressing dissatisfaction appropriately; dressing appropriately; disposing of waste after eating)
Teacher prompt: “How would you interact with restaurant staff to ensure you receive good service?”
D4.4 demonstrate an understanding of tipping customs and practices (e.g., determine whether tipping is appropriate or required; assess the quality of service; decide what percentage of the bill to leave as a tip; understand that tip money is shared with cooking staff and cleaning staff in some restaurants)
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