Topic is food handling and preparation in Canada (BC).
Include an overview of the characteristics of cooperative learning approach and a discussion of how the approach does or does not align with your chosen topic.
Our group’s learning outcomes:
1. comprehend basic food handling and simple preparation techniques
2. analyze factors in ingredient use （i.e dietary restrictions）
3. evaluate factors that may influence food choices （i.e cultural influence)
4. use skills and knowledge to future food studies ( i.e video include the skills we teach)