Term 1 – 1st February – 8th April 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (1) 1/2 – 5/2 Introductory Lesson Introduction of Food Science Syllabus Year 12, Course Outline, Assessment Outline and External Set Task, Curriculum Council Documents, Senior School Assessment Policy Revise and Refresh: Workplace procedures for health and Safety in the Kitchen Laws and Regulations Revision on Workplace Regulations for Safety and Health and Preparation Practices: Safe personal presentation standards Personal grooming and hygiene, appropriate clothing and footwear Safe work techniques using knives and equipment, handling hot surfaces, emergency procedures, safe posture including lifting, bending and standing Nutrition – Food Sources and Role of macronutrients and micronutrients for health: Carbohydrates Fats Protein Fat-soluble vitamins A and D Nutrition – Food Sources and Role of micronutrients for health: Water-soluble vitamins B1, B2, B3 and C Minerals: Calcium, Iron and Sodium Required equipment: Display File Pen Copybook Teaching Strategies and Aids: Video on Safety in Commercial Kitchen Worksheets on Workplace Regulations for Safety and Health and Preparation Practices Worksheets on Macronutrients and Micronutrients 2 (2) 8/2 – 12/2 Nutrition – Effects of of nutrients on health: Anaemia Osteoporosis Nutrition – Effects of of nutrients on health: Malnutrition Constipation Practical Chicken Enchiladas with Tomato Salsa Food Skills, practices and processes: Select and safely use appropriate equipment. Practical Chinese Steamed Buns Food Skills, practices and processes: Select and safely use appropriate equipment. Teaching Strategies and Aids: Worksheets on disorders Teacher’s demonstration during practical class Students carry out related
Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – frying and baking. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – frying, boiling and steaming. practical work 3 (3) 15/2 – 19/2 TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses Students present will be given some revision work on Food as a Commodity: The economic cost of raw and processed food products 4 (4) 22/2 – 26/2 TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses Students present will be given some revision work on Food as a Commodity: The development and use of varieties of food commodities, such as apples and potatoes, to:
Alter sensory and physical properties Alter nutritional content Improve yield 5 (5) 29/2 – 4/3 Food as a Commodity – The economic cost of raw and processed food products The development and use of varieties of food commodities, such as apples and potatoes, to: Alter sensory and physical properties Alter nutritional content Improve yield Task 1: Test – Nutrition for Health Practical Apple Jalousie Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Stewing and baking. Practical Argentinian Beef Empanadas Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. 8. Cooking Techniques - Shallow Frying, Baking. Task 1: Test – Nutrition for Health Due on 2nd March 2016 Teaching Strategies and Aids: Worksheets on Food as a Commodity. PPT Presentation Teacher’s demonstration during practical class Students carry out practical work Written Assessment Task 1
7 (7) 14/3 – 18/3 Properties of food – Functional Properties that determine the performance of food: Emulsification Leavening Properties of food – Functional Properties that determine the performance of food: Aeration Oxidation Rancidity Practical Grilled BBQ Prawns with Lime Aioli with Rocket Salad Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Grilling, Emulsification Practical Chelsea Buns with Icing Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Leavening Baking Teaching Strategies and Aids: Worksheets on Functional Properties of food PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 2: Functional Properties of food Due on 16 March 2016
8 (8) 21/3 – 25/3 Processing Techniques – Investigate wet processing techniques and dry processing techniques: Suitable food commodities Effect on nutrition Heat transfer Sensory properties Cost of ingredients and energy Processing Techniques – Functional properties that determine the performance of food: Dextrinisation Denaturation Coagulation Gelatinisation Practical Angel Food Cake Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Whisking, Aeration, Baking Good Friday Public Holiday Teaching Strategies and Aids: Worksheets on Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
9 (9) 8/3 – 1/4 Easter Monday – Public Holiday Easter Tuesday – Public Holiday Practical Spinach, Ham and Mozzarella Toasties Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Grilling, Dextrinisation Practical Baked Custard Tart Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking, Gelatinisation Teaching Strategies and Aids: Worksheets on Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
10 (10) 4/4 – 8/4 Devise Food Products – Effects of of nutrients on health: Obesity Cardiovascular Diseases Devise Food Products – Effects of of nutrients on health: Type 2 Diabetes Practical Sweet and sour Pork with Steamed Rice Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Stir frying, Boiling Devise Food Products – Interpret and adapt recipes Devise food order Finalise their food orders for their next term practical class – Own cooking Teaching Strategies and Aids: Worksheets on Effects of of nutrients on health. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
Term 2 – 26th April – 1st July 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (11) 26/4 – 29/4 Devise Food Products – Devise production plans Apply preparation and processing techniques Devise Food Products – Cost of recipes Evaluation Practical Khao Mun Gai Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling, Steaming Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques demonstrated. Teaching Strategies and Aids: Worksheets on Recipe adaptation and modification. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 3: Meals for Health Due on 27 April 2016
2 (12) 2/5 – 6/5 Food Issues – Societal influences on food choices: Lifestyle Culture Religion Health promotion campaigns Advertising Revision for Externally Set Task Food Issues – Economic influences on food choices: Competition in the marketplace Product availability Consumer resources Revision for Externally Set Task Practical Profiteroles with Chocolate Filling Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking, Melting Revision for Externally Set Task Practical Moroccan Cottage Pie Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling, Baking Revision for Externally Set Task Teaching Strategies and Aids: Worksheets on societal and economic influences on food choices. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Provide worksheets to students to topics/content for Externally Set Tasks
Produce and present safe, quality and palatable food. Cooking Techniques – Baking Produce and present safe, quality and palatable food. Cooking Techniques – Stir-frying, Stewing 6 (16) 30/5 – 3/6 Heat and Eat Meals – Evaluate the food product: Product’s compliance with the proposal Product’s sensory properties Selection of processing techniques Heat and Eat Meals – Evaluate the food product: Selection of equipment and resources Time requirements Practical Chicken Lasagna Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling. Frying and Baking. Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques - To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on Heat and Eat Meals PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work RTP Year 12 HOLA/Admin 30 May 2016 Task 5: Heat and Eat Meals Due on 1 June 2016
7 (1) 6/6 – 10/6 Public Holiday Food as a Commodity – The Food Supply Chain: Production Procesing Packaging Storage Distribution of food commodities Practical Chocolate Mousse Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Freezing, Melting. Practical Chicken Teriyaki with Coleslaw Salad Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Grilling and Emulsification Teaching Strategies and Aids: Worksheets on Food as a Commodity. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
8 (2) 13/6 – 17/6 Food as a Commodity – The concept of to food: Changes to nutritional content Additional processing of food Food as a Commodity – The concept of to food: Presentation and service Packaging Practical Sweet Potato and Couscous Salad Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling Practical Mini Cream Horns with Chantilly Cream Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Teaching Strategies and Aids: Worksheets on Food as a Commodity. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
9 (3) 20/6 – 24/6 Dietary Planning – Dietary Planning: Healthy Eating Pyramid (Nutrition Australia May 2015) Australian Guide to Healthy Eating Dietary Planning – Australian Dietary Guidelines The nutritional needs of demographic groups, such as adolescents and adults Practical Pavlova Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Practical Chicken Parmigiana with Potatoes and Beans Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Frying, Baking Teaching Strategies and Aids: Worksheets on Dietary Planning. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
10 (4) 27/6 – 1/7 Dietary Planning – Modification and fortification of foods by altering nutrient content Influences on the nutritional wellbeing of individuals: Lifestyle Cultural traditions Dietary Planning – Devise food products Interpret and adapt recipes Finalise their recipes and create their food orders. Practical Chicken Show Mein Stir-fry Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Stir Frying Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on Dietary Planning. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 6: Dietary Planning Due on 29 June 2016
2 (6) 25/7 – 29/7 Food Processing Techniques – Food processing techniques used to control the performance of food: Addition of alkali Manipulation Food Processing Techniques – Devise food product: Interpret and adapt recipes Devise food orders Devise production plans Apply preparation and processing techniques Students need to finalise their recipe and create their food order for own cooking. Practical Tray Baked Nachos Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Shallow Frying, Baking Practical Macarons Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Teaching Strategies and Aids: Worksheets on Food Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
3 (7) 1/8 – 5/8 Hedland Cup Public Holiday Food Processing Techniques – Devise food product: Cost recipes using the receipts or using website online. Practical Butter Chicken with Roti Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Shallow Frying, Stewing Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – To be demonstrated during practical. Teaching Strategies and Aids: Worksheets on Food Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 7: Food Processing Techniques Due on 3 August 2016
4 (8) 8/8 – 12/8 Preserving Food – Reasons for preserving food: Extend shelf life Preserve nutritional value Out of season availability Preserving Food – Reasons for Preserving food: Palatability Convenience Economics Reduce waste Practical Steamed Vietnamese Spring Rolls Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Steaming Practical Tropical Trifle Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Chilling Teaching Strategies and Aids: Worksheets on preserving food. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
6 (10) 22/8 – 26/8 Processing Systems and Food Preservation: Microbial contamination of food, such as mould, yeast and bacteria Processing Systems and Food Preservation: Principles of Food Preservation: Control of temperature, such as pasteurisation, temperature treatment, freezing and canning or bottling Practical Red Chicken Curry with Steamed Rice Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Shallow Frying, Stewing, Boiling Practical Chocolate Lave Cake Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Teaching Strategies and Aids: Worksheets on Processing Systems and Food Preservation. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
7 (11) 29/8 – 2/9 Processing Systems and Food Preservation: Principles of Food Preservation: Anaerobic breakdown of organic substances or nutrients, such as fermentation Addition of chemicals, such as salt, sugar, acid and artificial preservative Processing Systems and Food Preservation: Principles of Food Preservation: Removal of moisture through dehydration and evaporation Removal of oxygen through vacuum packing Practical Lemon Cheesecake Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Chilling Practical Asian Mushroom and Vegetable Laksa Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Shallow Frying, Stewing Teaching Strategies and Aids: Worksheets on Processing Systems and Food Preservation. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 8: Food Preservation Due on 31 August 2016
8 (12) 5/9 – 9/9 Food Issues – Factors that influence food choices: Location Income Supply and demand Environmental impact Food Issues – Factors that influence food choices: Advertising and marketing Sponsorship, tokens and free gifts, and techniques used to market food products Practical Rocky Road Slice Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking, Chilling Practical Cantonese Fried Rice Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Stir Frying Teaching Strategies and Aids: Worksheets on Food Issues. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
9 (13) 12/9 – 16/9 Laws and Regulatory Codes – Principles of the HACCP system: Conduct a hazard analysis Identify critical control points Establish critical limits for each critical control point Establish critical control point monitoring requirements Establish corrective actions Verify procedures Establish record keeping procedures Laws and Regulatory Codes – Regulation of food safety in Australia: State Authorities Local Authorities Occupational Safety and Health Act 1984 and the rights and responsibilities of employers and employees in food environments Practical Nicoise Salad Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling Practical Strawberry Lamington Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Teaching Strategies and Aids: Worksheets on Laws and Regulatory Codes. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 9: Test – Laws and Regulatory Codes Due on 14 September 2016
10 (14) 19/9 – 23/9 A Preserved Food Product – The technology process to produce a preserved food product, based on a product proposal: Investigate Devise Produce Evaluate A Preserved Food Product – Devise food products: Develop, produce and evaluate prototypes Practical Sweet Crepe with Fruit Salad and Cream Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Shallow Frying Practical Moussaka Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Frying , Grilling and Baking Teaching Strategies and Aids: Worksheets on a Preserved Food Product. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
Term 4 – 11th October – 15th December 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (15) 11/10 – 14/10 A Preserved Food Product – Evaluate the preserved food products: Product’s compliance with the proposal Product’s use in another food product Product’s sensory properties Selection of processing techniques Selection of equipment and resources Time requirements Practical Peach and Apricot Cobbler Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Baking Practical Crispy Chicken Strips with Minty Sweet Chilli Sauce Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Frying Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on a Preserved Food Product. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Friday – RTP to HOLA/Admin 14 October 2016 2 (16) 17/11 – 21/10 Last Day Year 12 - - - Year 12 Presentation 23 November 2016