Appendix B contains a comprehensive, annotated list of the provincially recommended learning resources for this curriculum. This appendix will be updated as new resources are evaluated. Appendix D contains assistance for teachers related to provincial evaluation and reporting policy. Prescribed learning outcomes have been used as the source for samples of criterion-referenced evaluation. Appendix F is a glossary of terms relevant to this IRP, including terms relating to approaches to instruction.
Practical experiences can focus on food-related traditions and celebrations of many culture s.
As a class, brainstorm the nutritional significance of eating a variety of foods. Challenge each student to plan and prepare a one-dish meal that uses foods from each of the four food groups. Invite a guest speaker to the class to discuss vegetarianism. Then have students plan and prepare a tasting buffet of vegetarian dishes. Ask them to meet nutritional and aesthetic standards in the dishes they produce.