Sample course outline Food Science and Technology – Preliminary Unit 3 – Food for family Semester 1 (Notional timeframe only – may take up to whole year) Week Key teaching points Content 1 Practical skills clean protective clothing clean hands and nails tie hair back/net/cap emergency procedures protective footwear seasons size shape colour handling raw ingredients clean-up procedures follow recipes and/or instructions personal hygiene practices personal safety availability and variety of raw food in the local market physical properties of food kitchen practices simple family meals 2–4 Nutritious meals protein carbohydrates vitamins minerals fats/oils portion control serving sizes improve nutrient value follow recipes and/or instructions Task 1: Nutritious meals nutrients required for good health role of water for good health nutritional information on food packages nutritional intake interpret cooking terminology used in recipes modify/adapt recipes simple family meals 5–6 Stove top meals prepare and organise work area collect ingredients handling raw ingredients clean-up procedures stove top cleaning gas appliances, including ignition appearance colour garnish temperature kitchen practices selection of suitable preparation equipment for different tasks use of cooking appliances personal safety simple food presentation skills 7 Use the grill or barbecue prepare and organise work area collect ingredients handling raw ingredients clean-up procedures necessary ingredients: shopping lists, food orders grill/barbecue cleaning appearance colour kitchen practices simple family meals selection of suitable preparation equipment for different tasks use of cooking appliances simple food presentation skills personal safety
garnish temperature hot surfaces/equipment gas appliances, including ignition Task 2: Two-course meal 8–9 Meals from the oven prepare and organise work area collect ingredients handling raw ingredients clean-up procedures oven cleaning hot surfaces/equipment appearance colour garnish temperature kitchen practices selection of suitable preparation equipment for different tasks personal safety simple food presentation skills 10–11 Food choices for family meals family structure family size special dietary needs season cost diversity and variety, including across cultures presentation necessary ingredients: shopping lists, food orders extend family meals Task 3: Food for the family factors influencing food choices for family meals experiencing new foods simple family meals modify/adapt recipes selection of suitable preparation equipment for different tasks 12–14 Project management follow recipes and/or instructions necessary ingredients: shopping lists, food orders variety of processing techniques coordinate processing tasks time management skills prioritise tasks decision making problem solving transfer of microorganisms, such as when tasting food for seasoning storage freezing and thawing cross contamination Task 4: Invite the family simple family meals organisational/ interpersonal skills personal hygiene practices food safety 15–16 New foods variety of processing techniques diversity and variety, including across cultures presentation simple family meals interpret cooking terminology used in recipes experiencing new foods Sample course outline Food Science and Technology – Preliminary
improve nutrient value larger quantities follow recipes/instructions assembly line/batch production allocate tasks/roles and responsibilities present safe, quality, palatable food appearance colour protective footwear work in confined areas, including knife safety confidence when using kitchen equipment safe temperature zone cross contamination storage/transport Task 6: Food for the fete modify/adapt recipes food to share simple food presentation skills personal safety food safety 10–11 Table service preparation of food table setting food service beverage service garnish communication safe pathways through work/service areas selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills personal safety 12–13 Celebration – the planning stage larger quantities allocate tasks/roles and responsibilities coordinate processing tasks prepare food for appropriate service time table setting appearance colour garnish team work safe temperature zone storage/transport Task 7: Celebration – planning modify/adapt recipes food to share time management skills selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills food safety Week Key teaching points of unit content Content 14–16 Celebration – the production and service stage variety of processing techniques coordinate processing tasks present safe, quality, palatable food prepare food for appropriate service time preparation of food food service beverage service temperature communication team work leadership evaluation transfer of microorganisms, such as when tasting food for seasoning food to share time management skills selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills personal hygiene practices personal safety food safety