Food Studies 11/12

Safety & Project Management - Manage environment and resources safely and efficiently

Skill Building - Acquire, develop, and refine new skills, using a variety of tools and technologies, to complete complex tasks

Creative Design - Create and adapt designs responsively to opportunities, constraints, and feedback

Critical Reflection - Present and critically reflect on resources, process and products in a variety of contexts

Apply safety procedures

Identify appropriate tools, technologies, food sources, processes, cost implications, and time needed for production

Make a step-by-step lan for production

Create food products, working individually or collaboratively, and make changes as needed

Create food products, incorporating feedback from self, others, and prototype testing

Experiment with a variety of tools, ingredients, and processes to create and refine food products

Compare, select, and use techniques that facilitate a given task or process

Identify potential users or consumers for a chosen meal or recipe design opportunity

Take creative risks in generating ideas and add to others' ideas in ways that enhance them

Identify, critique, and use a variety of sources of inspiration and information

Identify criteria for success, constraints, ad possible unintended negative consequences

Examine the physical capabilities and limitations of the workspace

Screen ideas against criteria and constraints, and prioritize them for prototyping

Select and combine appropriate levels of form, scale, and detail for prototyping

Apply critiques to design and make changes

Develop appropriate tests for the prototype

Identify and communicate with sources of feedback

Decide how and with who to share finished product

Observe and research the context of a meal and/or recipe preparation task or process

Critically evaluate how competing social, ethical, economic, and sustainability considerations impact choices of food products, techniques, and equipment