Food and Culture

Unit 1: Exploring Food and Culture
Students are introduced to how food is influenced by culture, religion, and personal identity.
Lessons include:

• Food as Cultural Expression
• Traditions and Rituals
• Religious Dietary Practices
• Regional and Ethnic Cuisine
• Cultural Identity Through Food

Unit 2: Influences on Food Choices
This unit focuses on the social, economic, and environmental factors that shape how and what people eat.
Lessons include:

• Media and Advertising
• Family and Social Context
• Food Costs and Access
• Fast Food and Convenience Culture
• Globalization and Food Trends

Unit 3: Food Issues in the Global Community
Students explore global challenges and solutions related to food systems.
Lessons include:

• Hunger and Food Security
• Sustainable Agriculture
• Ethical Food Production
• Global Supply Chains
• Food Waste and Environmental Impact

• 70% of the final grade is based on in-course activities, including:
  • Case studies, journal reflections, discussions
  • Research tasks and practical applications
• 30% of the final grade is based on final evaluations:
  • 10% Culminating project: A complete business plan
  • 20% Final exam: Entrepreneurship concepts, ethics, and planning

All assessments are aligned with the Ontario curriculum and are designed to cultivate real-world business skills and an entrepreneurial mindset.