About
In aligning with the Global Competencies directed by Manitoba Education, Manitoba defines global competencies as complex ways of knowing, being, doing and becoming that are multi-faceted, interdependent, transdisciplinary and developed over time. The learner accesses their ways of knowing, being, doing and becoming to engage effectively and with purpose within a context:
Creativity
Citizenship
Connection to Self
Critical Thinking
Collaboration
Communication
For the full document, Global Competencies MB Ed 2022.
Grade 9-12 Food & Nutrition Goals & Learning Outcomes (Full-Credit)
Goal 1: Demonstrate technical and applied skills.
GLO 1.1: Demonstrate appropriate sanitation practices
GLO 1.2: Create and maintain a safe working environment.
GLO 1.3: Demonstrate safe and sanitary food handling practices.
GLO 1.4: Demonstrate literacy skills as they apply to food and nutrition.
GLO 1.5: Demonstrate numeracy skills as they apply to food and nutrition.
GLO 1.6: Demonstrate understanding of food preparation fundamentals and skills.
Goal 2: Demonstrate understanding of the fundamentals of nutrition.
GLO 2.1: Develop understanding of nutrients.
GLO 2.2: Demonstrate food literacy for achieving and maintaining health and wellness.
GLO 2.3: Develop understanding of the relationship between food choices and health/wellness.
Goal 3: Demonstrate understanding of citizenship and sustainability.
GLO 3.1: Explore issues around food security and social justice.
GLO 3.2: Explore sustainable food production and consumption practices.
Goal 4: Demonstrate understanding of relationships and influences around food choices.
GLO 4.1: Develop understanding of influences on food choices.
GLO 4.2: Develop understanding of healthy food relationships.
Goal 5: Demonstrate understanding of career development and the skills required.
GLO 5.1: Demonstrate personal and social skills.
GLO 5.2: Demonstrate thinking and decision-making skills.
GLO 5.3: Demonstrate teamwork skills.
GLO 5.4: Demonstrate project management skills.
GLO 5.5: Explore careers related to food and nutrition.
GLO 5.6: Apply learning to a practicum experience
Note: GLO 5.1 to 5.5 outcomes are to be integrated throughout the food and nutrition course and are not intended to be a unit of study.