This unit takes a look at the paradigm shift in modern food preparation.

Historically our food was prepared by our families or someone else that we knew. For most of us menus did not change much from year to year.

We prepared our meals from raw and/or basic ingredients using long held traditions. The diet was local and did not change much.

Today most of us eat foods for which the primary human input is design. The preparation merely involves "open package, heat in microwave."

The actual preparation of most food is done by machines (visit the kitchen activity at fast food restaurants). Ethnicity, culture and seasonality have become daily menu choices (designs).

Our primary food chain is now industrial.

This unit takes a look at the impacts of this paradigm shift on our culture from the aspects of health, economics and the environment. Students are encouraged to reconsider the local food chain, self-sufficiency and recapturing their link with the Earth through their food.

In this unit students are encouraged to prepare their version of a typical packaged food that is a normal part of their diet, such as breakfast cereal.

They must also consider and construct the packaging, content lables, marketing and incentives.

Evaluation is based on a peer tasting and marketing model.