Unit 1-Food Safety; Food and Nutrition (HFN/HFA) Ready with Mini-Inquiry (ON/BC)

This is originally created for Food and Nutrition 11/12 in BC; after teaching in an Ontario curriculum for some time now, I have adjusted this to fit the expectations of the course: HFN1O/2O in the Ontario curriculum. This has been designed with accommodations available for ELL students and students with special needs in some cases. For the most part, there is an excess of acitvities for the teachers to choose from. The work periods as scattered in weeks 3 and 4 where students will be preparing for hosting an event. This unit overall includes ideas of Food Handling to reduce the risks of Pathogens being transmitted; First Aid Response Procedures; Appropriate use and storage of Equipment in a school food lab, and Recipe Foundations. The foods being introduced in this unit are starter level nutritious and accessible to most/any lab (even with little equipment). For peopile who know social studies, "Strand A" (research and inquiry strand) is exposed to students in this unit through surveying a potential audience.