{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet

{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
{Grade 11, HFC 3E} Unit 1: Culture, Foods, and Food Practices Activity Packet
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The HFC 3E, Unit 1: Culture, Foods and Food Practices unit is designed to meet the curriculum expectations for the “Food and Culture” Workplace course for Ontario. This packet is aligned with the expectations set out in the 2015 curriculum document. With this unit, students are introduced to what food choices are and the factors that impact food choices. Students are also asked to think about the factors that affect food choices in terms of cultures. Students explore the recommendations provided in Canada’s Food Guide and compare the recommendations with food guides from around the world. The final part of this packet has students explore the culture and food habits. Students will take a look at food production and food acquisition practices in Canada and in other countries and cultures.

What Overall Expectations Are Addressed?
The overall expectations that this packet addresses are:
- Food Choices: Demonstrate an understanding of the factors that influence food choices, with reference to a variety of cultures.
- Food Guidelines: Demonstrate an understanding of recommendations made in Canada’s Food Guide and of recommendations made in the guidelines of other countries.
- Culture and Food Habits: Demonstrate an understanding of the influence of culture on how people obtain, prepare, serve, and consume food.

How many Lessons are Included?
This packet contains 11 full-length lessons. Some lessons take longer than a period, and these lessons are marked below. The remaining lessons take no longer than one 75 minute period. The lessons included in this packet are:

Lesson 1.1: Food Choices
Lesson 1.2: Special Occasions (2 – 3 periods)
Lesson 1.3: Foods and Occasions (3 periods)
Lesson 1.4: Technological Innovations
Lesson 1.5: Canada’s Food Guide
Lesson 1.6: Comparing Recommendations
Lesson 1.7: World Food Guides (2 periods)
Lesson 1.8: Culture in Canada
Lesson 1.9: Culture Foods
Lesson 1.10: Food Production
Lesson 1.11: Etiquette and Culture (3 periods)

This unit should take approximately 18 periods to teach in full. Each lesson is clearly outlined, and all materials needed for each lesson are listed. The additional materials you will need in addition to the ones outlined in the packet are:
Eating Well with Canada’s Food Guide
Eating Well with Canada’s Food Guide: First Nations, Inuit and Métis

SPECIAL NOTE: You will also need to have access to computers so that students can complete their research on a) special occasions or celebrations around the world, b) world food guides or dietary recommendations and c) cultural dining etiquette and eating patterns.

What activities and assessments are included in this packet?
There are 33 activities presented in this packet. These activities range from independent activities, to activities that can be completed with a small group prior to the core learning activity. Students are always asked to think critically about the information that has been presented to them, or the information that they have researched.

There are six assignments presented in this packet. The assignments are as follows:
Assignment 1.1: Special Occasions around the World
Assignment 1.2: Preparing Foods for Special Occasions (food lab)
Assignment 1.3: Food Guides around the World
Assignment 1.4: Eating Patterns and Dining Etiquette
Assignment 1.5: Culture, Foods, and Food Practices Reflection Journal
Assignment 1.6: Food Production Techniques

Each assignment is accompanied by a rubric. There are also four reflection activities presented in this packet. There is a reflection rubric that is presented that can be used to assess student performance on each reflection. There are a total of 8 rubrics presented in this packet.

Please note that MOST assignments are accompanied by a half-sheet success criteria checklist. This checklist can be used by students to ensure that they are on the right track for the given assignment. The checklist can also be used to identify whether students are meeting the expectations for the assignments.

Questions? Concerns?
I am here to help! If you have any questions about this unit, or any of my units, please leave me a question under the Q&A tab below. Or, you can email me at teachingthroughthelookingglass@gmail.com.

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Looking for other HFC 3E units?
Unit 2: Foods and Flavours {COMING SOON}
Unit 3: Food Preparation Skills {COMING SOON}

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This product is allowed to be used in the purchaser's classroom only. If you wish to share this resource with another colleague, or parent, please purchase an additional license at a discounted price. This product is not to be posted online, in whole or in part, without Teaching in a Wonderland's permission. This product is not to be altered in any way and sold as a new product.
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