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[TEA-T5] HFC3M Food and Culture by Mr. T. Greiling (2024-25 T5)
Lesson 3.1 - Nutrient Wise
Unit 3 Assignment submission box
Unit 3 Assignment submission box
Opens:
Wednesday, 3 June 2026, 12:00 AM
Due:
Sunday, 7 June 2026, 9:00 AM
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Previous activity
Unit 3 Culminating Project.doc
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Lesson plan 3.2 - Nutrition and the Life Cycle
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Unit 1 Plan
Unit 1- Culminating Assignment - Evaluating Safety in the Kitchen
PPT-Lesson#1.1-Kitchen safety
Discussion Forum 1.1 - Safety in the Kitchen
Class work: Kitchen Safety
Pair work-Poster making-Kitchen safety (Optional)
Lesson#1.2-Food Borne Illness PPT
Pair study-Food Safety power-point
Class Work: Bacteria Matching
Lesson1.2 Homework: Food Safety
Assignment 1: Food Borne Illnesses Infographic
Lesson 1.3 ClassWork: Food Prep Skills Ideas & Application
Lesson 1.3 PPT: Food skills and cooking techniques
Lesson 1.3: Cooking Terms
Food Equipment and Techniques
Lesson Plan 1.4-Kitchen Literacy & Numeracy
Lesson 1.4: Kitchen Literacy & Numeracy PPT
Lesson 1.4: Measuring notes
Lesson 1.4 ClassWork: Kitchen Math
Lesson Plan #1.5 - Food Labeling
Lesson #1.5 PPT: Food labelling
Upload your PPT-Class Activity Answer Here
Lesson #1.5 Homework: Nutritional Values
Lesson 1.6 - Meal Planning & Management
Lesson #1.6 PPT: Meal Planning & Management
Lesson 1.6 Homework: Meal Planning & Management
Unit 1 Project: Plan Meal for a Week
Unit 2 Plan
Unit 2 Quiz
Lesson Plan 2.1- Food Choices
Lesson #2.1 PPT - Food Choices
Lesson 2-1-Independent Study Reading & Thinking Questions
Lesson Plan 2.2-Childhood Eating Patterns
Lesson 2.2 PPT Childhood Eating Patterns
Lesson 2.2 PPT Question: read and answer
Lesson 2.2 Childhood Eating Patterns Review & Inquiry Questions
Lesson 2.3- Food Guides
Lesson 2.3 PPT: Food Guides
Lesson 2.3 Compare Canadian Food Guide with other Countries
Lesson 2.4 - Food Marketing and Advertising
Lesson 2.4 PPT Food Marketing and Advertising
Lesson 2.4 Food Marketing and Advertisement Study Questions
Lesson Plan 2.5: The Pros & Cons of Food Additives
Lesson 2.5 PPT Food Additives
Lesson 2.5 Food Additives Study Questions
Lesson Plan 2.6- Consumer Awareness Skills
Lesson 2.6 PPT Consumer Awareness Skills
Unit 3 Quiz: Nutrition, Health and Wellbeing
Lesson plan 3.1 - Nutrient Wise
Lesson 3.1 PPT: Nutrient Wise
Lesson 3-1 Activity Sheet
Unit 3 Culminating Project.doc
Lesson plan 3.2 - Nutrition and the Life Cycle
Lesson 3.2 PPT - 1: Nutrition and the Life Cycle
Lesson-3.2 Independent study PPT - 2: Nutrient Wise (All Micro Nutrients).ppt
Lesson 3.2 Questions
Lesson Plan 3.3 - Personal Eating Habits
Lesson 3.3 Personal Eating Habits - Part 1 Breakfast
Lesson 3.3 Personal Eating Habits - Part 2 Dinner
Lesson 3.3 Personal Eating Habits Part 3
Lesson 3.3 Unit Review Analysis Questions
Lesson 3.4 - Diet, Lifestyle, & Health
Lesson 3.4 PPT: Diet Lifestyle Health
Lesson 3.4 Lesson Assignment: Diet, Lifestyle and Health
Unit 4 Plan-The Food System
Unit 4 Quiz: Food system
Lesson plan 4.1 - Introduction to the Food System
Lesson 4.1 PPT: Introduction to the Food System
Discussion Forum 4.1 - Agricultural Technology Research
Lesson Plan 4.2 & 4.3 - Farmers and Factories
Lesson 4.2 PPT: Farmers and Factories
Discussion Forum 4.2 - The Hands that Feed Us
Lesson 4.2 Study Questions on Farmers & Factories
Lesson 4.3 PPT Consumers and Communities
Lesson 4.3 Drop-Box: Activity - Food Environment Scenarios
Lesson 4.3 Forum: What foods have you wasted in the past 3 days?
Lesson Plan 4.4 - Trends and Challenges in the Food System
Lesson 4.4 PPT: Trends and Challenges
Understanding & Analyzing Agricultural Food Systems
Unit 5 Plan-Food Diversity
Lesson Plan 5.1 & 5.2-Staples Foods & Diversity in Food
Lesson 5.1 PPT Staples Foods
Lesson 5.2 PPT Diversity in Food
Lesson 5.1 ClassWork: Staples Foods
Lesson 5.2 Homework: Diversity in Food
Lesson Plan 5.3-Dinning & Etiquette Patterns Around the World
Lesson 5.3 PPT - Dinning & Etiquette Patterns Around the World
Lesson Plan 5.4 & 5.5-World Cuisines and Culinary Tourism
CW-Lesson#5.4 & 5.5-World Cuisines and Culinary Tourism
PPT-Lesson 5.4-World Cuisines
Self review-PPT-Lesson 5.5-Culinary Tourism
Final project
Final Assignment Submission Box