International Foods
The following learning targets represent the major concepts studied and assessed in this course.
Semester 1
Unit 1: The United States and Canada
- I can identify the origins of foods from the seven main regions of the United States.
- I can explain how geography, climate, and culture affected the development of United States and Canadian cuisine.
- I can prepare foods that are representative of the United States and Canada.
Unit 2: Latin America
- I can identify geographic and climatic factors that have influenced the characteristic foods of Mexico and South American countries.
- I can describe cultural factors that have affected the food customs of Mexico and South America.
- I can prepare foods native to Latin America.
Unit 3: Europe
- I can identify food customs of the British Isles, France, Germany, and the Scandinavian countries.
- I can explain how and why these customs have evolved.
- I can prepare foods native to each of these countries.
Unit 4: Mediterranean
- I can describe food customs of Spain, Italy, and Greece.
- I can discuss how geography, climate, and culture have influenced these customs.
- I can prepare foods native to each of these countries.
Unit 5: Middle East and Africa
- I can describe the food customs of the Middle East, Israel and Africa.
- I can discuss how geography, climate, and culture have influenced these customs.
- I can prepare foods native to each of these countries or regions.
Unit 6: Asia
- I can discuss how geography, climate, and culture have influenced food customs of Russia, India, China and Japan.
- I can name foods that are native to each of these countries.
- I can use recipes to prepare foods that are native to each of these countries.
Unit 6: Asia
- I can discuss how geography, climate, and culture have influenced food customs of Australia and New Zealand.
- I can name foods that are native to each of these countries.
- I can use recipes to prepare foods that are native to each of these countries.