This course is based on the Ontario Curriculum for HFC3M, Grade 11 Food and Culture, and includes Course outlineCurriculum mapMaterials, worksheets, handouts, and assessments (AOLs, AFLs, AALs)The binder includes 4 units:Food Safety and Kitchen BasicsEquipment DemonstrationsFBI InfographicsSafety Certification TestWhat is Culture?What the World Eats AssignmentPersonal profile of Foods and their connection to cultureTerminology QuizClose to Home: Our Canadian HeritageFood Guide ComparisonsSea To