person. Toppings - Students Brainstorm ideas for their toppings – they need to use at least 2 precision cuts. Sauce - Brainstorm Pizza Sauces. Students select a pizza sauce – either devise a recipe or find an existing one. Resize the pizza sauce to suit 1 pizza base (1 serving) Department of Agriculture and Food, WA website very useful for this activity WA Produce - Students need to make use of Western Australian produce. Students create a table of all the ingredients they are going to use and list the WA brands of each ingredient. Food order - Students need to complete a food order for their local foods pizza. pizzas. TERM TWO PLANNER 2016 Tuesday Wednesday Thursday Friday 24 Apr 1 26 Apr Students 1st Day of Term 2 Whole School Assembly P1 27 Apr Nutritional value of food. Brainstorm: Students complete a brainstorm to determine prior nutrition knowledge Table : Nutrients protein vitamins minerals lipids 28 Apr Nutritional value of food. Importance of a balanced diet and the consumption of a wide variety of foods for health. Food Selection Models Students discuss and compare and contrast the food models. Adapt a recipe Students are given a range of recipes unhealthy recipes and they are to adapt these recipes to incorporate a balanced meal. 29 Apr Nutritional value of food. Adapt a recipe: Students are given a range of recipes unhealthy recipes and they are to adapt these recipes to incorporate a balanced meal. Costing: students look at costing the adapted recipe. 2 3 May Task 2: Celebrate local food Production plan Students are to complete 2 production plans – 1 for each lesson. Students need to explain safe food handling measures that will be put in place during these practical sessions as well as how they plan to safely store the food prepared on Day 1 for use on Day 2. 4 May Task 2: Celebrate local food Day ONE: Students are to use their Day 1 food order and production plan to begin their pizza. 5 May Task 2: Celebrate local food Day TWO: Students are to use their Day 2 food order and production plan to finish their pizza. Take Photos during the process and of your FINAL product 6 May Task 2: Celebrate local food DUE TODAY Students write an evaluation of their pizza production. 3 10 May Introduce Task 3: Food Choices Brainstorm: Students brainstorm influences 11 May Practical - CHICKEN RAVIOLI WITH CREAMY TOMATO SAUCE Demonstration and practical 12 May Practical lesson - Sliders Demonstration and practical precision cuts 13 May Task 3: Food Choices Use of food selection models and guides to evaluate diets. Evaluate diets against the
REPORTS DUE TO HOLA 7 11 7 Jun YEAR 11 TAFE No new content is learnt 8 Jun YEAR 11 TAFE No new content is learnt 9 Jun YEAR 11 TAFE No new content is learnt 10 Jun YEAR 11 TAFE No new content is learnt 8 11 14 Jun YEAR 11 TAFE No new content is learnt 15 Jun YEAR 11 TAFE No new content is learnt 16 Jun YEAR 11 TAFE No new content is learnt 17 Jun YEAR 11 TAFE No new content is learnt 9 21 Jun Task 5 staple foods Students continue to develop research notes and complete investigation on staple food products including -The uses - Nutrition - Cost - Shelf life 22 Jun Practical lesson – ragout Pg 124 Food Science unit 1 23 Jun Practical lesson – coffee Meringue roulade Pg 217 Food Science unit 1 24 Jun Task 5 staple foods Students complete an activity that illustrates the sensory properties that influence selection and use of staple food ( RICE) -Appearance - Texture - Flavour - Sound Students also evaluate and record the physical properties of staple food ( Rice ) - Size - Shape - Colour - Volume - Viscosity Evaluate food products developed from staple food (fried rice vs steamed rice). – Texture - Aroma - Flavour - Sound 10 28 Jun COUNTRY WEEK Task 5 staple foods In groups students look at the primary and secondary processes used to convert raw commodities into safe, quality food products. 29 Jun COUNTRY WEEK Revision lesson Students complete revision lesson on follow workplace health, safety and security procedures. #chapter 1 of kitchen operations and #chapter 2 hygiene practice Kitchen operations 30 Jun COUNTRY WEEK Revision lesson Students complete revision lesson on cleaning and maintain kitchen premises #chapter 3 clean as you go Kitchen operations 1 July Students Last Day Term 2 Appearance C
TERM THREE PLANNER 2016 Tuesday Wednesday Thursday Friday 17 July 1 19 July Student free day 20 July Students 1st Day of Term 3 Revision lesson Students complete revision lesson on the basic cooking techniques. #chapter 11 Kitchen operation 21 July Task 5 staple foods Students have this lesson to continue working on their research of food commodities from the previous week. Task is due Friday. 22 July TASK 5 STAPLE FOOD COMMODITIES DUE TODAY This is students final lesson to work on their staple foods task as it is due at the end of this lesson 2 26 July Task 6 introduced to the class Dry processing techniques Students research and discuss the effect of processing techniques on the sensory and physical properties of food. - dry processing techniques 27 July Practical – sweet corn and bacon quiche Pg 289 Food Science unit 1 28 July Practical- gourmet beef roll Pg 125 Food Science unit 1 29 July Parent Interview Day No school 3 2 Aug Task 6 The Big Bake Off Students continue with research work from last lesson. 3 Aug Practical- valentine’s day biscuits Pg 268 Food Science unit 1 4 Aug Practical- spinach cannelloni Pg 50 Food Science unit 3 5 Aug Task 6 The Big Bake Off Students are to find a recipe that demonstrates the use of staple food commodities and dry processing techniques. - Complete food order -Complete production plan 4 Task 6 The Big Bake Off Students continue working on their theory work on dry processing techniques. 10 Aug Practical Task 6 The Big Bake Off Practical Students are to prepare and cook their chosen recipes 11 Aug Task 6: The big bake-off Due today Students complete evaluation of their chosen recipe and its sensory properties 12 Aug HSHS Athletic Carnival TBC
5 16 Aug Task 7 introduced to the class Food choices Students spend the lesson analysing the influences on food choices including - Use of celebrities, media practices; music, body, image, colour, fonts and graphics. – Advertising. – Marketing, 17 Aug Practical – chicken noodle salad Pg 70 Food Science unit 3 18 Aug Practical- ginger nut biscuit Pg 89 Food Science unit 3 19 Aug Food for adolescents Class discussion and note taking about the nutritional requirements of adolescents especially Protein Calcium Iron 6 23 Aug Macronutrients for health Students complete a revision activity on macronutrients. Students complete worksheets looking in-depth at protein - Food sources - The role of protein - Complete and incomplete protein Students complete worksheets looking in-depth at carbs - Food sources - The role of carbs - Complete and incomplete carbs 24 Aug Practical – honeycomb coated in chocolate Pg 90 Food Science unit 3 25 Aug Practical – chicken, lemon and pea risotto Pg 112 Food Science unit 3 26 Aug Macronutrients for health Students complete worksheets looking in-depth at carbs Food sources The role of lipids Complete and incomplete lipids 7 30 Aug Macronutrients for health Student’s discuss the macronutrient requirements depending on age and lifestyle including - Protein - Carbs - Lipids Revision on macronutrients for health. Students complete a revision lesson on the macronutrients work completed in the last four lessons 31 Aug Practical Tiramisu Cooking methods – equipment, refrigerator Terminology: equipment safety, portion size, garnishing Safe use and storage of equipment – refrigerate 1 Sep Practical – powder puffs Pg 138 Food Science unit 3 2 Sep Health Issues Students are to discuss Health issues that arise from food choices they are to focus on the main areas - Malnutrition – Underweight -Overweight - Allergies * homework whilst on tafe Health Issues - Students look at different intolerances in foods. Students also research the nutrition related health conditions and the need for specialised diets - Coeliac - Lactose intolerance
2 18 Oct Task 8 A Healthy Food Product Working on assignment in class. 19 Oct Task 8 A Healthy Food Product Working on assignment in class. 20 Oct Task 8 A Healthy Food Product Practical to be completed in class today Students produce their healthy food product. 21 Oct Task 8: A healthy food product Due today Evaluation Students complete an evaluation of their healthy food product against the criteria of the Australian Dietary Guidelines. 3 11 25 Oct YEAR 11 TAFE No new content is learnt 26 Oct YEAR 11 TAFE No new content is learnt 27 Oct YEAR 11 TAFE No new content is learnt 28 Oct YEAR 11 TAFE No new content is learnt 4 11 1 Nov YEAR 11 TAFE No new content is learnt 2 Nov YEAR 11 TAFE No new content is learnt 3 Nov YEAR 11 TAFE No new content is learnt 4 Nov YEAR 11 TAFE No new content is learnt 5 8 Nov Wet processing techniques Students research and discuss the effect of processing techniques on the sensory and physical properties of food. Microwave cooking Students research and discuss the effect of processing techniques on the sensory and physical properties of food. 9 Nov Wet processing Practical- Paavola and fruit salad evaluation Students complete evaluation of their Wet processing technique recipe and its sensory properties - Appearance - Texture - Aroma - Flavour - Sound 10 Nov microwave cooking Practical – cake in a mug evaluation Students complete evaluation of their microwave technique recipe and its sensory properties - Appearance - Texture - Aroma - Flavour - Sound 11 Nov Ethical choices Students investigate and discuss the ethical influences on food choices, animal welfare - fair trade - resource use and country of origin. Students also look at reasons for vegetarian or vegan diets. Eg: health , - ethical values - cultural and economic cost. REPORTS DUE TO HOLA 6 11 Year 11 15 Nov YEAR 11 TAFE No new content is learnt 16 Nov YEAR 11 TAFE No new content is learnt 17 Nov YEAR 11 TAFE No new content is learnt 18 Nov YEAR 11 TAFE No new content is learnt 7 11 22 Nov YEAR 11 TAFE No new content is learnt 23 Nov YEAR 11 TAFE No new content is learnt 24 Nov YEAR 11 TAFE No new content is learnt 25 Nov Last day Year 11 YEAR 11 TAFE No new content is learnt