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Food and Culture
HFC3M-GRADE 11
Course Code:
HFC3M
Subject:
Food and Culture
Course type:
open
Prerequiste:
None
HFC3M – Food and Culture invites students to explore the powerful connections between what we eat and who we are. This course examines how food is shaped by culture, religion, economics, and global trends, offering a rich, interdisciplinary look at the role of food in both personal identity and society at large.
Students analyze how traditions, values, and history influence food choices, while also considering how issues like advertising, sustainability, food security, and globalization affect the way we access and consume food. From regional cuisine and religious dietary practices to food marketing and environmental impact, the course encourages students to reflect critically on the many dimensions of food and culture.
Through case studies, research projects, discussions, and hands-on tasks, students develop a well-rounded understanding of both local and global food systems. They also build essential skills in cultural literacy, critical thinking, and informed decision-making—preparing them to make healthy, ethical, and socially conscious food choices in their own lives.
Whether students are interested in nutrition, culinary arts, global studies, or social justice, HFC3M provides a meaningful foundation in food literacy and cultural awareness that extends beyond the classroom.
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.
Industry-Standard Tools
Access to the latest software and hardware used in the technology industry
Expert Faculty
Learn from experienced professionals with industry background
Project-Based Learning
Develop practical skills through hands-on projects and assignments.
Career Support
Guidance for future education and career opportunities
Where Flexibility Meets Academic Excellence
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