A. Technological Fundamentals

By the end of this course, students will:
  • A1. Demonstrate an understanding of the fundamental concepts and skills required in the planning and development of a product or service, including the use of a design process and/or other problem-solving processes and techniques;
  • A2. Demonstrate the ability to use a variety of appropriate methods to communicate ideas and solutions;
  • A3. Evaluate products or services in relation to specifications, user requirements, and operating conditions.


A1. Planning and Development

By the end of this course, students will:
  • A1.1 Describe a design process or other problem solving process for planning and developing products and/or services (see pp. 16–19);1
  • A1.2 Describe problem-solving processes and techniques for solving various kinds of problems in different technological areas;
  • A1.3 Apply correctly the mathematical and scientific concepts and skills required in the planning and development of a product and/or service;
  • A1.4 Incorporate appropriate technological concepts (e.g., aesthetics, control, environmental sustainability/stewardship, ergonomics, fabrication/building/creation, function, innovation, material, mechanism, power and energy, safety, structure, systems) in the design, fabrication or delivery, and evaluation of a product or service (see pp. 5–6);
  • A1.5 Describe the characteristics of a variety of materials used in the fabrication of a product or the delivery of a service (e.g., strength, durability,possible toxicity, lifespan, density, nutritional value, flavour, asepsis) and identify other relevant considerations to be made in relation to those materials e.g., cost, availability);
  • A1.6 Demonstrate an understanding of the roles of various team members in a group project (e.g., leader, recorder, timekeeper);
  • A1.7 Research and describe the development of a Canadian technological innovation or invention (e.g., snowmobile, personal communication device, potato digger, odometer, anti-gravity suit, CPR mannequin, zipper).

A2. Communication

By the end of this course, students will:
  • A2.1 Use a variety of appropriate methods to communicate information or ideas and concepts during the planning and production stages of a project (e.g., production plans, scripts, flow charts, storyboards, sketches, technical drawings, recipes, client consultation reports, design briefs);
  • A2.2 Use correct terminology to identify and describe various processes, tools, and equipment used in creating products or delivering services (e.g., processes: levelling, squaring, formulating, baking, sterilizing, colouring; tools: pruning saw, wire cutter, curling iron; equipment: USB flash drive, tire balancer, camcorder, flat iron, deep fryer, magnifying lamp, ultraviolet sanitizer, solderless breadboard, measuring cup, thermometer);
  • A2.3 Use metric and imperial units of measurement (e.g., metric: degrees Celsius, joules, micrometres [microns], millimetres, kilohms, L/100 km, tonnes; imperial: degrees Fahrenheit, BTUs, knots, mils, inches, feet, miles per gallon, pounds per square inch, tons)
  • A2.4 Describe and use various forms of communication to document the progress and results of the development of a product or service (e.g., tracking sheets, production status reports, a multimedia presentation, a graphic or animated presentation, technical drawings, updates on a website, a blog, technical reports);
  • A2.5 Describe some common applications of information and communications technology in various technological areas (e.g., automotive on-board diagnostics, computers, non-linear video editing, broadband networks, weather reports, online reservation systems, electronic medical alert systems).and the abbreviations or symbols associated with them correctly and as appropriate to the task;

A3. Product or Service Evaluation

By the end of this course, students will:
  • A3.1 Evaluate a product or service, and processes associated with its development, on the basis of a set of criteria relevant to that product or service (e.g., adherence to specifications, ease of use, attractive appearance, ruggedness, clean joints, acceptable weld bead, uniform colour, adherence to forest management plan, nutritional value);
  • A3.2 Suggest improvements to a product or service on the basis of a set of criteria relevant to that product or service (e.g., durability, reliability, ease of use, eco-friendliness, appearance, safety, customer satisfaction).