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1 recommendation  

BC At The Table

Resource Type
Activity
Lesson plan/Unit plan
Grade Level
8
9
10
11
12
Adult
Submitted By
BC Dairy Association - 4 years ago
Description
Do you really know where your food comes from? Le…
Resource Type
Activity
Lesson plan/Unit plan
Grade Level
8
9
10
11
12
Adult
Submitted By
BC Dairy Association - 4 years ago
Description
Do you really know where your food comes from? Learn about BC's food system and how we produce, process, distribute, and acquire local food, following the story of produce, grains, dairy and salmon. Thousands of people across this province make their living in BC's food system, and in these videos, you're going to meet a few of them.
Subject
Home Economics
Health and PE
Keywords
BC agriculture
sustainable agriculture
local food
farming
food system
URLs
http://bcdairy.ca/bcatthetable/
Duration
1-4 sessions of 30-60 minutes
Language
English
Date Created
Jun 28, 2016
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1 recommendation   906 downloads

Create a Breakfast Hash

Resource Type
Activity
Lesson plan/Unit plan
Grade Level
8
9
Submitted By
P. Aquino - 4 years ago
Description
Students plan for the creation and preparation of…
Resource Type
Activity
Lesson plan/Unit plan
Grade Level
8
9
Submitted By
P. Aquino - 4 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
Design Competencies
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
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