2 records – page 1 of 1.

0 recommendations   12 downloads

BCATML Ministry of Education - Workshop Presentation

Resource Type
Conference Paper
Grade Level
5
6
7
8
9
10
11
12
Submitted By
Rome Lavrencic - 4 years ago
Description
This document is a PDF version of the Ministry of…
Resource Type
Conference Paper
Grade Level
5
6
7
8
9
10
11
12
Submitted By
Rome Lavrencic - 4 years ago
Description
This document is a PDF version of the Ministry of Education's PowerPoint Presentation shown on October 24, 2014 as part of the BCATML Celebrating Languages Conference. It reviews the direction the province is currently taking with the re-writing of the Core French curriculum. This document is graciously shared by Laura Hawkes, Brent Munro and Claire Guy.
Subject
Languages
French
Research
Curriculum
Keywords
Français
FSL
Core French
French Curriculum
Learning Standards
This document provides an overview of the structure of the new Core French curriculum.
Language
English
Date Created
Dec 15, 2014
0 recommendations   714 downloads

Create a Breakfast Hash

Resource Type
Activity
Lesson Plan
Grade Level
8
Submitted By
P. Aquino - 3 years ago
Description
Students plan for the creation and preparation of…
Resource Type
Activity
Lesson Plan
Grade Level
8
Submitted By
P. Aquino - 3 years ago
Description
Students plan for the creation and preparation of a breakfast hash, using the design, skills, and technologies competencies of the new ADST Grade 8 curriculum and content areas related to Foods. Activity includes interviewing others, proposing ingredients, considering constraints (budget, allergies), coming up with a recipe, preparing the recipe, sharing results and soliciting feedback, and reflecting.
Subject
Revised Curriculum
Applied Skills
Home Economics
Keywords
Home Economics
Design Competencies
Breakfast Hash
Foods
Learning Standards
Activity involves curricular competencies related to design, skills, and technologies. Content areas include: cross-contamination, including prevention and management; food preparation practices, including elements of a recipe, techniques, and equipment; and effects of removing or substituting ingredients, including nutritional profile, food quality, taste.
Duration
2-3 class periods (about 120-180 minutes)
Language
English
Date Created
Aug 26, 2016