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Food and Culture

HFC3M-GRADE 11

Course Code:

HFC3M

Subject:

Food and Culture

Course type:

open

Prerequiste:

None

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Unit 1: Exploring Food and Culture

Students are introduced to how food is influenced by culture, religion, and personal identity.
Lessons include:
  • Food as Cultural Expression

  • Traditions and Rituals

  • Religious Dietary Practices

  • Regional and Ethnic Cuisine

  • Cultural Identity Through Food

Unit 2: Influences on Food Choices

This unit focuses on the social, economic, and environmental factors that shape how and what people eat.
Lessons include:
  • Media and Advertising

  • Family and Social Context

  • Food Costs and Access

  • Fast Food and Convenience Culture

  • Globalization and Food Trends

Unit 3: Food Issues in the Global Community

Students explore global challenges and solutions related to food systems.
Lessons include:
  • Hunger and Food Security

  • Sustainable Agriculture

  • Ethical Food Production

  • Global Supply Chains

  • Food Waste and Environmental Impact

  • 70% of the final grade is based on in-course activities, including:
    • Case studies, journal reflections, discussions

    • Research tasks and practical applications

  • 30% of the final grade is based on final evaluations:
    • 10% Culminating project: A complete business plan

    • 20% Final exam: Entrepreneurship concepts, ethics, and planning
All assessments are aligned with the Ontario curriculum and are designed to cultivate real-world business skills and an entrepreneurial mindset.

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Develop practical skills through hands-on projects and assignments.

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