Year 7 Home Economics Program 2018 Irene McCormack Catholic College Term 1: Cooking – 11 Weeks Week Learning Focus Learning Activities Lesson 1 Practical Lesson 2 Assessment Resource 1 Introduction to Food Technology Introduction to safety and hygiene Introduce Home Ec classroom including: General class expectations Textbook Container Requirements Food Allergies Self-Management Mark Watch: Clickview Video: Safety in the Domestic Kitchen Video: What not to do in the kitchen/health and safety Textbook: Read and Complete: Foreword Pages 1-4 No Practical (No Lesson) Introduction to Assessment 3: Self-Management Mark (10 Marks 15%) Year 7 Text Book Foreword Pages 1-4 Clickview Video: Safety in the domestic kitchen Video: What not to do in the kitchen/health and safety
2 Introduction to Food Technology Introduction to safety and hygiene Dem: Fabulous French Toast Develop correct safety and hygiene rules for the class whilst watching dem. Introduce kitchen equipment, safe use of the stove top, procedures during prac lesson. Textbook: Read and complete: Page 5 Hygiene and Safety Page 6 Equipment and Utensils Page 18 Personal Hygiene and Safety Read pages 19-21 Fabulous French Toast Practical Components: Collecting ingredients Organising a clean bench Scrap Bowl Washing Up Frying Pan use Safety: Stove Top Time Management Year 7 Text Book Pages 5-6, 18-21 3 Knowing your kitchen Measurement Ethical Considerations: Food & Nutrition for healthy living Dem: Bacon & Corn Pikelets Discuss correct measurement; collecting ingredients, frying pan use and stovetop safety during dem. Introduce concept of nutrition for healthy living. Textbook: Read Pages 29-33 Complete Page 32 Hand out Assessment 1 task sheet. & Corn Pikelets Practical Components: Accurate Measurement Inclusion of vegetables for healthy living Collecting ingredients Washing Up Frying Pan use Safety: Stove Top Introduction Assessment 1: Perfect Pizza (20 20%) Year 7 Textbook: Read pages 29-33 Complete Page 32 Assessment 1: Perfect Pizza Task Sheet
4 Knowing your kitchen Safety & Hygiene Following a recipe Ethical Considerations: Healthy food Choices (Eggs) Animal Welfare (free range eggs vs cage eggs) Dem: Aussie Omelette Discuss during the dem: Knife skills Chopping boards with non-slip mat Organisation skills Time management Flipping an omelette (competition) Using the frying pan and stove top safely Nutritional benefits of eggs Textbook: Read and complete: Pg. 7, 9 & 10 Assessment 1 Booklet: Investigate & devise Aussie Omelette Practical Components: Knife Skills Organisation Skills Frying Pan use Flipping an omelette Washing up Safety: Stove Top Working on Assessment 1 Year 7 Textbook: Read pages 7,9 &10 Assessment 1: Perfect Task Sheet 5 Knowing your kitchen Safety & Hygiene Ethical Considerations: Healthy food choices Dem: Sausage Rolls Precision cuts Accuracy with recipe Oven- temperature control Safety: Oven How to assemble sausage roll pastry Textbook: Read pages 10-15 to assist with pizza design brief. Complete food order sheet. Assessment 1 Booklet: Devise Sausage Rolls Practical Components: Organisation Skills Presentation Skills Time Management Skills Oven use Safety: Oven Mention: Students can bring in their own sustainable/recyclable wrapper for next week’s prac Working on Assessment 1 Year 7 Textbook: Pages 10-15 Food order sheets Assessment 1: Perfect Task Sheet
Students to use their assessment task booklet for the recipe and to refer to their time plan. 8 Ethical Considerations: Identifying healthy food choices Dem: Stuffed Potatoes Discuss the process of a marked practical. During the dem prompt students to discuss what they believe would be marked during their practical assessment. Discuss the nutritional benefits of this recipe paying attention to the vegetables. Discuss how this recipe could be eaten as part of a well-balanced diet as per the Australian Guide to Healthy Eating Textbook: Pages 79-81 Stuffed Potatoes Assessment 2 – Marked Practical Practical Components: Precision Cuts Time Management Organisation Presentation Safety: Stove top & oven Assessment 2 (10 Marks 15%) Year 7 Textbook: Pages 79-81 Australian Guide to Health Eating
9 Ethical Considerations: Healthy food choices Social Considerations: Ways in which our environment has grown globally to be inclusive Dem: Savoury Mince Rolls Discuss the importance of chopping all ingredients precisely. Discuss how each component of this recipe fits into the Australian Guide to Healthy Eating. Ensure students are prompted to use the correct terminology. Discuss how we have grown to be globally inclusive in Australia with our food and how these rolls are a take on American “sloppy joes” Savoury Mince Rolls Practical Components: Sauté Grating Safety: Stove top & oven Year 7 Textbook: Pages 79-81 Australian Guide to Health Eating 10 Balanced Diet Ethical Considerations: Healthy food choices Dem: Pigs in Fluffy Blankets Discuss the importance of eating a balanced diet. Discuss how this recipe can be incorporated as part of a healthy diet. During the dem: Demonstrate how to cut the pastry How to roll up the pigs in blankets Pigs in Fluffy Blankets Oven use Grating Baking Safety: Oven Year 7 Textbook: Catch up on worksheets 11 Measurement Prac: Choc Custard Cookies End of term Clean Up Year 7 Textbook:
Baking Balanced diet Spot Dem: Chopping chocolate chips, rolling cookies, consistent measurement and other points of recipe where appropriate Accurate measuring Consistency Oven use Safety: Oven Clean up task allocated to class Students can have the rest of the lesson to complete interactive nutrition games. Catch up on worksheets Food Balance Game