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🌎 Food & Culture (Grade 11 – HFC3M/E)
🌎 Food & Culture (Grade 11 – HFC3M/E)
Exploring the world through flavour, tradition, and food stories.
In Food & Culture, students explore global cuisines through flavours, cooking techniques, and cultural traditions. The course examines how geography, history, and culture shape food practices, compares dining etiquette across cultures, and investigates how Canadian food traditions have been influenced by the world — all while building practical cooking and inquiry skills.
Unit 1 Evaluations:
Labs
Lab Planning
In-class Assignments
Observations/Conversations
Cookies of the World, project
Unit 1 Test
🔪Unit 1: Food, Kitchen, & Cultural Safety
🔪Unit 1: Food, Kitchen, & Cultural Safety
Before we explore food and culture, we must create a safe, respectful, and skillful kitchen space — physically, socially, and culturally.
Guiding questions:
How do we keep ourselves and others safe in the kitchen?
What does cultural safety look like when food, identity, and tradition are involved?
How do skills, care, and responsibility build confidence?
Focus:
Kitchen safety & food safety
Knife skills, tools, measuring, scaling
Kitchen literacy & numeracy
Food taboos & religious considerations
“Don’t yuck someone’s yum” / cultural respect norms
Unit 2 Evaluations:
Labs
Lab Planning
In-class Assignments
Observations/Conversations
Regions of Canada, project
Unit 2 Test
🌍Unit 2: Food, Culture, & Identity
🌍Unit 2: Food, Culture, & Identity
Food is a powerful expression of identity, belonging, and culture, shaped by family, place, and history.
Guiding questions
How does culture influence what and how we eat?
How do our own food stories reflect identity and experience?
What does “Canadian food culture” actually mean?
Focus
Personal food and culture stories
Family traditions, celebrations, migration
Indigenous foodways
Canadian identity and multiculturalism
Cultural norms, etiquette, and habits
World Religions and their impact on Foodways.
Unit 3 Evaluations:
Labs
Lab Planning
In-class Assignments
Observations/Conversations
Cookies of the World, project
Unit 1 Test
⚖️Unit 3: Food, Power, & Policy
⚖️Unit 3: Food, Power, & Policy
What we eat has never been neutral. Food is shaped by power, trade, policy, and history — often with lasting consequences.
Guiding questions:
Who decides what foods are valued, traded, or recommended?
How have food systems been shaped by colonialism and globalization?
What voices are centered — and which are silenced?
Focus:
Silk Road, spice trade
Columbian Exchange
Globalization & food systems
Canada’s Food Guide (past and present)
Food guides around the world
Colonialism, and Indigenous harm
Unit 4 Evaluations:
Labs
Lab Planning
In-class Assignments
Observations/Conversations
Cookies of the World, project
Unit 1 Test
🌶️ Unit 4: Flavours of the World
🌶️ Unit 4: Flavours of the World
Flavour tells a story — of place, climate, trade, and tradition.
Guiding questions:
How does geography shape cuisine?
Why do certain flavours define regions?
How do ingredients travel, adapt, and evolve?
Focus:
Food availability & geography
Sources of foods
Herbs, spices, and flavour profiles
Regional cuisines
Atlas Project (mapping flavour, food, and culture)
Assessment & Evaluation in HFC3M/E
Assessment & Evaluation in HFC3M/E
Assessment in HFC3M/E is grounded in Growing Success and prioritizes growth, feedback, and meaningful learning over grades. Achievement is expectation-based and informed by observations, conversations, and products, with an emphasis on recent and consistent evidence of learning.
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