Page 273 - The Ontario Curriculum, Grades 11 and 12: Technological Education, 2009 (revised)

Grade 12, Workplace Preparation
A3. Food Handling and Storage
A4. Facilities and Equipment
THE ONTARIO CURRICULUM, GRADES 11 AND 12 | Technological Education
A2.5 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);
A2.6 create a meal plan that incorporates the essential principles of nutrition and explain how it provides a nutritious, well-balanced diet;
A2.7 explain why dietary supplements are added in the production of various foods (e.g., to sup- ply nutrients [vitamins, minerals, fatty acids, amino acids] that are missing from or not consumed in sufficient quantities in a person’s diet).
By the end of this course, students will:
A3.1 demonstrate the use of safe food handling and proper sanitation practices (e.g., prevent cross-contamination of foods, keep their person and uniform clean, wear hair nets, observe good housekeeping practices);
A3.2 apply provincial standards for safe food handling when preparing food (e.g., wear gloves, use different-coloured cutting boards for different foods);
A3.3 demonstrate professional food storage practices (e.g., label containers; apply the“first in, first out”method when selecting food products for use);
A3.4 demonstrate effective management of resources and inventory (e.g., in terms of portion control, waste management, and energy conservation);
A3.5 identify the causes of food-borne illnesses (e.g., salmonella, Norwalk virus, E. coli), the asso- ciated medical symptoms (e.g., nausea, stomach cramps, fever), and methods of prevention (e.g., store, handle, and cook food appropriately).
By the end of this course, students will:
A4.1 identify the characteristics of various types of facilities (e.g., health spa, hotel, resort, bed and breakfast operation, country club) that include food and beverage services as part
of the services they provide;
A4.2 describe ways in which the food and beverage services sector can take advantage of community facilities to host an activity or event (e.g., catering a banquet at the local arena, holding receptions at a community centre);
A4.3 list the main types of equipment needed to operate different types of food service opera- tions (e.g., quick-service outlet, diner, restaurant, banquet hall);
A4.4 describe how various types of equipment are used in the food and beverage services sector (e.g., barbecues for grilling food outdoors, insulated carriers for transporting frozen food, chafing dishes for keeping food warm at a buffet).
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