This course focuses on the flavours, aromas, cooking techniques, foods, and cultural traditions of world cuisines. Students will explore the origins of and developments in diverse food traditions. They will demonstrate the ability to cook with ingredients and equipment from a variety of cultures, compare food-related etiquette in many countries and cultures, and explain how Canadian food choices and traditions have been influenced by other cultures. Students will develop practical skills and apply social science research methods while investigating foods and food practices from around the world.
Food and Culture
Course Code: HFC3M
Course Type: University
Credit Value: 1
Unit 1: Research and Inquiry Skills
A1. Exploring: explore topics related to food and culture, and formulate questions to guide their research;
A2. Investigating: create research plans, and locate and select information relevant to their chosen topics, using appropriate social science research and inquiry methods;
A3. Processing Information: assess, record, analyse, and synthesize information gathered through research and inquiry;
A4. Communicating and Reflecting: communicate the results of their research and inquiry clearly and effectively, and reflect on and evaluate their research, inquiry, and communication skills.
Unit 2: Culture, Foods, and Food Practices
B1. Food Choices: demonstrate an understanding of the factors that influence food choices, with reference to a variety of cultures; B2. Food Guidelines: demonstrate an understanding of the key recommendations in Canada’s Food Guide and the food and nutrition guidelines of other countries; B3. Culture and Food Habits: demonstrate an understanding of the influence of culture on how people obtain, prepare, serve, and consume food.
Unit 3: Foods and Flavours
C1. Food Availability: demonstrate an understanding of the relationship between geography and the foods naturally found and/or produced in Canada and various other countries;
C2. Sources of Foods: demonstrate an understanding of the sources of foods eaten in Canada and in various other countries/cultures;
C3. Flavours of the World: demonstrate an understanding of the characteristic flavours, aromas, herbs, and spices associated with cuisines of various countries/cultures.
Unit 4: Food-Preparation Skills
D1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety;
D2. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety;
D3. Food Preparation: demonstrate skills used in food preparation in various countries/cultures;
D4. Kitchen Literacy and Numeracy: demonstrate the literacy and numeracy skills required in food preparation