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[TEA-T5] HFC3M Food and Culture by Mr. T. Greiling (2024-25 T5)
Final Evaluation (30%)
Final Assignment Submission Box
Final Assignment Submission Box
Opens:
Saturday, 27 June 2026, 12:00 AM
Due:
Saturday, 27 June 2026, 11:00 AM
Mark as done
Previous activity
Final project
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Announcements
Course Outline
Specific Expectation Checklist
Online Etiquette
Guidelines for Icebreakers
Guidelines for Online Contributions - Discussion Forum
Hardware and Software Requirements
Assignment Submission Guideline
Time Log Sheet
Course Resource Folder
Responsibilities of Students
Attendance Policy
Cheating and Plagiarism Policy
Late and Missed Assessments Policy
Appropriate Computer Used Policy
Virtual Classroom Procedures and Code of Behaviour
Introduce Yourself
Student Information Form
Learning Skills & Work Habits Student Self-Assessment (Beginning)
Independent work-Student Survey
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
Unit 3 Assignment submission box
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