Subject Expectations Working in the Kitchen - Safety Procedures, Managing equipment
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1 Class Class: Yr. 7 Home Economics Teacher/s: All staff Curriculum Intent Assessment x 3 1 Subject Expectations Working in the Kitchen - Safety Procedures, Managing equipment Cloze exercise Course Planner 2 Working in the Kitchen- Hygiene Prevention of Cross Contamination Function of Food Food Groups & their main nutrients Prac - Fruit Salad & Yoghurt Crunch Cooking Methods Physical changes that occur during cooking FANTA Sensory Profile Prac Spicy Tortilla Triangles FANTA Measuring Baking Methods 1. Creaming Technique Function of Ingredients and main nutrient Prac Patty Cakes and FANTA Feedback Measuring Baking Methods 2. Melt n mix Technique Function of Ingredients and main nutrient Prac Apple Muffins and FANTA FANTA Baking Methods 3. Rub in Technique Function of Ingredients and main nutrient Prac Cheese Scones and FANTA Teacher Demonstration- possible modifications to Basic Scone Dough Students create a solution to a food problem (create a new product) Order form & new recipe sheet due, hand to teacher as directed Supervised Written Exam 9 Product Prac Exam 10 Prac 8: TBA s Results
2 Class Class: Yr. 8 Home Economics Teacher/s: All staff Curriculum Intent Assessment x 3 Feedback X3 1 Subject Expectations Working in the Kitchen - Safety Procedures, Managing equipment Deconstruction of recipe/reconstruct workplan Watch safety in the domestic kitchen Cloze exercise Course Planner 2 Key message ADG s Key food groups /main nutrients/ 2 functions of each Prac: Muffin Top Tarts (individual), FANTA Key food groups /main nutrients/ 2 functions of each Multiple food groups Prac: Muffin: Longevity Noodles (pairs), FANTA Carbohydrates grains, structure, starches, gelatinization Prac: Rice Cookery- Chorizo Rice salad FANTA Carbohydrates grains, structure, starches, gelatinization Rice & pasta Prac: Mac and Cheese, FANTA Feedback 6 Product Development: Create a variation using a white sauce. Prac: French Fruit Flan FANTA 7 Protein types, sources, properties of protein in cookery, agitation, coagulation Product Prac Exam: new product recipe 8 Protein types, sources, properties of protein in cookery, agitation, coagulation Prac: Omelette, FANTA 9 Revision Prac: Vegetable Tacos, FANTA 10 Written Exam Prac: TBA Results
3 Class: Year 9 Food & Nutrition Teacher/s: Mrs Sheahan, Mrs Cahill Semester 1, 1 Curriculum Intent Assessment Due Feedback x 3 Course overview and expectations and reflection on LOA for Semester 1 CARBOHYDRATES: starches & sugars relate to ADG s : functions in the body PRAC: Anzac Biscuits + sensory profiling CARBOHYDRATES: complete study regarding types and functions : health impacts of under & over consumption PRAC: Cherry Ripe Slice (pairs) identify sources of CHO + sensory profiling CARBOHYDRATES: [Text - Chapter 10] Properties of Carbohydrates used in food preparation CRYSTALLISATION: exploration of the process of crystallisation EXPERIMENTATION: Text page CRSYTALLISATION: continue exploration/experimentation EXPERIMENTATION/PRAC: Fudge CRSYTALLISATION: continue exploration/experimentation PRAC: Toffee Apples DEXTRINISATION: [Text pages 245-6] exploration of the process of dextrinization EXPERIMENTATION: toast/roux DEXTRINISATION: [Text pages 245-6] exploration of the process of dextrinization PRAC: Caesar Salad with Croutons or Sauce using a roux DEXTRINISATION: complete exploration of the process of dextrinization Practical exam PRACTICAL FOOD PREPARATION EXAM using crystallisation or dextrinization Revision and Written exam Written Exam 0 Introduce Written Journal/assessment item for 4 / begin practicing possible food preparation activities to consider as options
4 Semester 1, 1 Class: YR 9 Food Technology TEXT referred to: Food & Nutrition McCahon, Pamment, York Teacher: Curriculum Intent Assessment Due Feedback x 3 Course overview and expectations Food Models (P28-32 & Food for You ) Focus on ADG s / food groups recap from Yr 8 work Complete ADG s study begin nutrient study PRAC: sight unseen prac? Prac cooking procedure at TBSHS for safety & hygiene : sensory profiling introduction NUTRIENTS: names/1-2 functions/sources : Clickview/DVD PRAC: Hamburger (nutrients contained + sources) & sensory profiling VITAMINS/MINERALS: water-soluble & fat soluble vitamins functions; sources (Chapter 3) PRAC: VITAMINS/MINERALS: preparation / cooking methods and the effect on vitamin content of foods EXPERIMENTS: preparing fruits and vegetables to nutritional value and quality of food product + sensory profiling VITAMINS/MINERALS: preparation / cooking to retain nutritional value - Health issues of under/over supply PRAC/EXPERIMENT: preparing fruits and vegetables to retain water-soluble nutrients + sensory profiling VITAMINS/MINERALS: calcium / iron functions and sources value in adolescent diet PRAC: Calcium rich food preparation + sensory profiling 0 VITAMINS/MINERALS: calcium / iron nutritional / appetising ways to include in diet - health issues of under / over supply PRAC: iron rich foods preparation + sensory profiling Revision / written exam Practical Food Preparation exam
5 Semester 1, 1 Class: Year 10 Food and Nutrition [Text referred to: Food and Nutrition McCahon et al] Teacher/s: Curriculum Intent (Monday Tuesday Thursday) Assessment Due Feedback x 3 Food systems [Chapter 1]- sectors - recognise sustainability, waste management & protection Introduction to food trends - How they influence food systems. Prac: sight unseen recipe /review of kitchen processes and sensory profiling Raw foods characterizing features/relationship to development of new products in the food system Prac/Sensory Profiling: raw cheesecake Constant feedback throughout the term re progress High protein foods - characterizing features/relationship to development of new products in the food system - revision of role of protein in the body reasons for development of high protein foods Experiments/taste testing: variety of high protein foods Prac / Sensory Profiling: protein balls Vegetarian / Vegan products review of plant sources of protein - ADG s/nrv s Impacts of under and over-consumption Taste Testing: sensory profiling of plant sources of protein Prac/Sensory Profiling: Chickpea protein Paleo / High fat theory behind the development of paleo diet Taste Testing: Sensory profiling on high fat product developed for consumption in a Paleo Diet - Health impacts of under/over consumption Prac/Sensory Profiling: Paleo Diet recipe Low carbohydrate (Keto) theory behind the development of the Keto diet - ADG s NRV s - Impacts of under and over supply Prac/Sensory Profiling: recipe suitable for Keto diet Revision Written Exam Written Exam 0
6 Semester 1, 1 Class: Year VHY101 Certificate I in Hospitality Teacher/s: Curriculum Intent Assessment Due Course Introduction, Expectations, Requirements Unit I ( 1)Use hygienic practices for food safety(6 weeks) Topic 1 Unit I ( 2) Topic 2 & 3 On line Certificate to be handed in as assessment task. Due Date Unit I ( 3) Topic 4 & 5 Unit I ( 4) Topic 6, Revision Unit I ( 5) Exam, Resubmissions as required Unit 2 (week 6) Participate in safe work practices (6 weeks) Constant feedback throughout the term re progress 22 Feb Swimming Carnival???? 0 Pizza Work Experience Induction13-15/3 Athletics Carnival 15/3 Work Experience Interviews 20-22/3 Unit 2 (week 2) Using Knives, Salads Unit 2 (week 3) Burgers EASTER HOLIDAYS T 2 Wk1 Unit 2 (week 4) T3 Wk 2 Unit 2 (week 5) T3 Wk 3 Unit 2 (week 6)
7 Class: Year HPJ111A Hospitality Practices Teacher/s: Mrs cahill Semester 1, 1 Curriculum Intent (Monday, Tuesday, Thursday) Assessment Due Feedback x 3 MONDAY:- AUSTRALIA DAY PUBLIC HOLIDAY Subject Expectations, Course overview What is Hospitality? ppt or clickview video Prac: Milkshakes Careers in Hospitality/ Food and Beverage Service- Roles and duties of beverage staff. Activity in groups. Present to class (2 lessons) PPT 1 Introduction to Beverage Operations in Hospitality (clickview options) Constant feedback throughout the term re progress Organise and prepare work areas for Beverage services PPT 2 Sustainable practices in beverage operations (make changes to ppt) Cost/ evaluate recipe Prac: Iced Chocolate (Demo and Prac and Photograph work) PPT 3: Teamwork effective communication with colleagues PPT 4 Working with Others (change for customer service in beverage) Prac: Smoothies (Prac and Photograph work) INSTRUMENT 1 : EVENT BRIEF Unpack an Exemplar [Deconstruct Language features, vocabulary, format required ] Overview of Assessment Task Name tags Photographing work Prepare for function Perform function Evaluate function (for written assessment) Complete written components of instrument 1 Milkshake function Tuesday 2 nd break 12/3/18 14/3/18 Written Project journal due 27/3/18 TA room 0 Introduction to Coffee
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