Food Studies 10, 20, 30

(a)	Generate a list of occupations that require a background in food studies.
(b)	Explore food-related careers (e.g., food photographer, digital marketer, restaurant critic, dietician, journeyperson chef) that utilize a variety of talents and skills.
(c)	Research educational institutions that offer required educational qualifications in food studies-related careers.
(d)	Participate in events such as career fairs or job shadowing.
(e)	Explore connections between topics in food studies and occupations of personal interest.
(f)	Discuss roles, responsibilities, educational qualifications and personal and professional qualities common to people involved in food industryrelated jobs.
(g)	Communicate research findings related to food studies occupations.
(h)	Research available programs and opportunities to receive certificates or credits in a food studies-related field.
(i)	Discuss the roles, responsibilities, educational qualifications and personal and professional qualities common to people involved in food-related careers.
(j)	Identify which food-related occupations are facing shortages and which are oversubscribed locally, regionally and/or nationally.
(k)	Interview or connect with others to discuss food-related occupations.
(l)	Analyze personal suitability or non-suitability for a specific food-related occupation considering criteria such as: initial and continuing educational requirements; duties and skills required for this occupation; the work environment, including typical hours and shifts worked and typical locations; current wages received in Saskatchewan and how these compare to the rest of Canada; physical, mental and emotional stresses related to this occupation; workplace hazards and safety considerations; other occupations with which they interact; professional and/or licensing requirements in Canada and Saskatchewan; and, future trends impacting the occupation.
(m)	Develop a plan to attain a job of personal interest in a food-related occupation.

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