Page 251 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

Grade 11, College Preparation
A3. Culinary Knowledge
A4. Tools,Equipment,andFacilities
THE ONTARIO CURRICULUM, GRADES 11 AND 12 | Technological Education
A2.2 identify the essential principles of nutrition as referenced in Canada’s Food Guide and accompanying resources (e.g., Eating Well with Canada’s Food Guide [2007]; Eating Well with Canada’s Food Guide: First Nations, Inuit and Métis; cultural adaptations of Canada’s Food Guide available from the Ontario Public Health Association);
A2.3 identify ways in which lifestyle, health,
and age affect a person’s dietary and nutritional needs (e.g., lifestyle: people who are not physically active need fewer calories than those who exercise regularly; health: diabetics require a diet that is low in sugar and carbohydrates to keep their blood-sugar level in balance; age: women as they age require calcium supplements to combat osteoporosis);
A2.4 explain the connection between the dietary environment (e.g., the types of foods that are widely available and the quantities in which they are sold) and the food choices people make (e.g., fast-food nation – the ubiquity of fast-food outlets leads to a high consumption of processed foods; super-size option – products offered in super-size servings encourage over-eating);
A2.5 identify the causes of food-borne illnesses (e.g., salmonella, Norwalk virus, E. coli), the associated medical symptoms (e.g., nausea, stomach cramps, fever), and methods of preven- tion (e.g., storing, handling, and cooking food appropriately).
By the end of this course, students will:
A3.1 demonstrate an understanding of common measurements used in the food and beverage services sector, in metric, US customary, and British imperial units (e.g., weight – grams, ounces, pounds; volume – millilitres, fluid ounces) and in degrees Celsius and Fahrenheit;
A3.2 describe common ingredients used in food preparation (e.g., types of flour, types of
sugars/sweeteners, types of fats);
A3.3 identify and describe a variety of ingredients that add flavour to food products (e.g., herbs, spices, essences, vinegars);
A3.4 identify and describe a variety of basic cooking methods (e.g., dry: roasting, frying; moist: boiling; combination: braising);
A3.5 identify key characteristics that define a particular cuisine (e.g., French, Italian, Thai, Aboriginal, fusion, nouvelle, vegetarian);
A3.6 evaluate the effects of food preservation techniques (e.g., freezing: vegetables lose their taste; dehydrating: food loses its moisture and texture; canning: food tastes sweeter because
sugar is added; pickling: food tastes saltier because sodium is added; smoking: food acquires a smoky flavour and contains added chemicals as a result
of the smoking process);
A3.7 describe the effects of climate and season on the availability, quality, price, and nutritional value of food products and services.
By the end of this course, students will:
A4.1 identify various small wares used in the
kitchen (e.g., hand tools, table-top mixers, pots);
A4.2 identify tools and equipment commonly used in the various sectors of the tourism industry (e.g., stoves and mixers in the food and beverage services sector, phones and computers in the travel services sector, computer reservation systems in the accommodations sector);
A4.3 demonstrate the ability to operate and maintain a variety of tools and equipment commonly used in different sectors of the tourism industry (e.g., stoves, computers, vacuum cleaners, audio-visual equipment), using proper processes and procedures;
A4.4 identify the sorts of facilities that are associ- ated with various types of successful tourism services and operations (e.g., catering, conference and convention, resorts, adventure lodges, airports, cruise ships, travel agencies);
A4.5 explain how colour, layout, and lighting can be used to enhance various settings related to tourism (e.g., decor and lighting in hotel rooms, arrangement of tables and use of candles in dining areas, floral arrangements in reception areas, lay- out and design of a buffet).
250