IMCC Year 12 Food Science and Technology - General Program 2016 Teaching Focus Content Addressed Resources/Practical Assessment T1 W1-3 Introduction to Course Nutrition food sources and role of macronutrients and micronutrients for health fat-soluble vitamins: A and D minerals: calcium, iron and sodium water-soluble vitamins: B1 (thiamine), B2 (riboflavin), B3(niacin) and C effects of under-consumption of nutrients on health Organise students into benches and hand out booklets & assessment schedule and SCSA documentation. Text Book and Booklet Clickview “Body Systems” and worksheets Clickview “Nutrients the basics”/worksheet Clickview “Nutrients their interactions” /worksheet Variety Precision Cuts Practical pre-test (spaghetti bolognaise) Task 1: Test – Nutrition for health (week 3) W 4 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: sensory and physical properties nutritional content Clickview:”From Farm to Fork” worksheet Food Science and Technology (Alexander)t Mini apple pies Jacket Potatoes Balsamic Sausages and Mash W 5-7 Properties of food functional properties that determine the performance of food Food Science and Technology (Alexander) Clickview and worksheet “Functional Properties of Food” Clickview :”Characteristics and Properties of Food” Various You Tube videos of Task 2: Functional properties of food
demonstrations for focused content. Caramel Slice Meringues Eggs benedict with hollandaise sauce Chicken Ceasar Salad with Dressing Savoury Muffins W8 suitable food commodities on nutrition transfer properties of ingredients and energy functional properties that determine the performance of food Food Science and Technology (Alexander) Clickview “21st Century Cooking Techniques” worksheet Power point dry cooking methods Evaluate Wet Cooking Methods Boiling Simmering Braising Stewing Poaching Text Book Chapter Chicken Penne Pasta and Garlic Bread Fruit Salad and home made icecream W9 9 EASTER AND RETREAT W 10 suitable food commodities on nutrition transfer properties of ingredients and energy functional properties that determine the performance of food Food Science and Technology (Alexander) Power Point – dry cooking methods Evaluate Dry Cooking Methods Shallow Frying Grilling Baking Roasting Fried Eggs on Toast Vanilla Cup Cakes/frosting Parmesan strisp,salad and wedges T2 W1-2 Devise food products effects of over-consumption of nutrients on health disease devise food products and adapt recipes food orders production plans Food Science and Technology (Alexander) Designing and trialling own individual healthy meals. Task 3: Meals for health sensory heat
2 diabetes W3 Food issues societal influences on food choices economic influences on food choices lifestyle promotion campaigns competition in the marketplace availability Clickview “Rural Health Education” Clickview “The World on your Plate Mate” Text book chapter Special Fried Rice Potato and vegetable bake Roast Vegetable and Hummus Pie W4-5 Laws and regulatory codes role of Food Standards Australia New Zealand (FSANZ) objectives of Food Act 2008 (WA) purpose of the Occupational Safety and Health Act 1984 Australia New Zealand Food Standards Code for food categories of food exempt from food labelling laws labelling requirements information panel percentage labelling name or description of the food food recall information information for allergy sufferers date marking ingredients list country of origin barcode weights and measures use and storage information mandatory warnings and information genetically modified content legibility Food Science and Technology (Alexander) Clickview ‘Introducing Food Labels’ worksheet Sushi Nasi Goreng Task 4: Externally set task W6-7 Exams W8 Heat and eat meals the technology process to produce a food product that demonstrates a wet processing technique and a dry processing technique based on a product proposal investigate devise food products recipes evaluate the food product compliance with the proposal properties of processing techniques of equipment and resources requirements Designing and trialling own individual healthy meals. Task 5: Heat and eat meals W 10 Revision/Catch up Chicken and sweet corn soup and garlic bread Spicy Beef Burritos
Cottage Pie SEMESTER BREAK T3 W1 Food as a commodity the food supply chain of food commodities the concept of value-adding to food to nutritional content processing of food and service Food Science and Technology (Alexander) Clickview “Good enough to eat” Worksheet Clickview :”Focus Milk”worksheet Text book chapter Gnocchi Bolognese Spring Rolls W2-3 Dietary planning dietary planning Living Pyramid Guide to Healthy Eating Dietary Guidelines the nutritional needs of demographic groups, such as adolescents and adults modification and fortification of foods by altering nutrient content influences on the nutritional wellbeing of individuals traditions devise food products and adapt recipes Food Science and Technology (Alexander) Chilli Chicken stir-fry with fresh vegetables Monster Chicken Burger Task 6: Dietary planning W4-5 Food processing techniques food processing techniques used to control the performance of food application of of cold to air of acid of alkali devise food products and adapt recipes food orders production plans preparation and processing techniques recipes Food Science and Technology (Alexander) Triple treat cookies Risotto Task 7: Food processing techniques
6 Preserving food reasons for preserving food shelf life nutritional value of season availability “Investigating Food Preservation” clickview Clickview “Food Preservation Techniques” worksheet W 7 Food issues factors that influence food choices location and demand impact and marketing sponsorship, tokens and free gifts, and techniques used to market food products Clickview ‘Decisions Decisions. Familys Food Choices” Worksheet Food Science and Technology (Alexander) Home made pasta Lemon Meringue Pie W 8 Processing systems and food preservation causes of food spoilage and contamination environmental factors, such as oxygen, light, heat, water, infestation activity on food contamination of food, such as mould, yeast, bacteria principles of food preservation of temperature, such as pasteurisation, ultra-high temperature treatment, freezing, and canning or bottling breakdown of organic substances or nutrients, such as fermentation of chemicals, such as salt, sugar, acid, and artificial preservative of moisture through dehydration and evaporation of oxygen through vacuum packing Food Science and Technology (Alexander) Clickview “Food Investigators” Lemon curd Assorted jams/chutney Task 8: Food preservation W 9 Laws and regulatory codes principles of the HACCP system local authorities Occupational Safety and Health Act 1984 and the rights and responsibilities of employers and employees in food environments conduct a hazard analysis critical control points critical limits for each critical control point critical control point monitoring requirements corrective actions procedures record keeping procedures regulation of food safety in Australia authorities Worksheet “What is HACCP?” Clickview”HACCP in Action, Food Safety Case Studies” Worksheet Quiz Task 9: Test – Laws and regulatory codes