Page 214 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

B3.6 demonstrate an understanding of and apply safe practices for handling, preparing, and storing food in a real or simulated care environ- ment (e.g., use proper cooking temperatures to
kill bacteria; check that clients’ food tolerances, requirements, or restrictions are observed).
By the end of this course, students will:
B4.1 demonstrate the ability to use basic thera- peutic communication techniques (e.g., active listening and paraphrasing);
B4.2 identify various communication barriers (e.g., barriers relating to health conditions, age, stage of development, and differing cultural communication styles), and apply strategies for overcoming them;
B4.3 demonstrate competence in the use of methods for collecting client data (e.g., inter- views, questionnaires) and documenting client information.
B4. Communicationand Documentation
HEALTH CARE SKILLS
213
Health Care
TPJ3C