students to identify opportunities for innovation and to create a real new venture or social enterprise business idea. Students will learn how to communicate and pitch their new venture idea to a panel of experts, entrepreneurs or potential investors. Assessments may include case studies, projects and presentations. Students will be expected to work collaboratively as business teams.
The Big Ideas explored in this course are:
• Design for the life cycle includes consideration of social and environmental impacts
• Services and products can be designed through consultation and collaboration
• Tools and technologies can be adapted for specific purposes
• Students will be introduced to the process of design thinking; this framework is central to the curricular competencies outlined by the BC Ministry of Education, and is commonly used by designers to solve complex problems and find solutions to client needs.
FOOD STUDIES 8
Recommended
Course Credit Course Duration Delivery Method
None
N / A 1 semester
Lab-based, using a variety of instructional strategies
In Food Studies 8, students will engage in the cooking process to learn about the elements of a recipe, and basic food preparation practices with a variety of cooking techniques and equipment. The snacks and meals that the students make can also be easily replicated at home. This course will develop students’ self-confidence, creativity, and time management skills, with an emphasis placed on sanitation and safety in the kitchen. Assessment will include student laboratory work and project work.
The Big Ideas explored in this course are:
• Design can be responsive to identified needs.
• Complex tasks require the acquisition of additional skills.
• Complex tasks may require multiple tools and technologies.
Please note: All Food Studies courses take into consideration religious customs, special dietary restrictions, and food allergies. The classroom is nut-free.
FOOD STUDIES 9
Recommended
Course Credit Course Duration Delivery Method
None
N / A 1 semester
Lab-based, using a variety of instructional strategies
This course provides students with the opportunity to learn new recipes and develop their skills and techniques so they can adapt and use what they’ ve learned at home. Students will gain an understanding of the components of food preparation, including the use and adaptations of ingredients, techniques and equipment. Through the preparation and presentation of a variety of simple meals, students will develop numerous skills including time management, problemsolving and communication. Assessment will include student laboratory work, a home lab and project work.
The Big Ideas explored in this course are:
• Completing complex tasks requiring the sequencing of skills.
• Completing complex tasks requiring different technologies and tools at different stages.
• Social, ethical and sustainability considerations impact design.
Please note: All Food Studies courses take into consideration religious customs, special dietary restrictions, and food allergies. The classroom is nut-free.
FOOD STUDIES 10( 1 SEMESTER)
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