Catholic Regional College Sydenham

Transcription

1 Week: School Calendar Term 1 Title: Area of Study /Outcome CONTENT Assessment 2 - B 2 nd February 3 - A 7 th February 4 - B 14 th February Keeping food safe *to prepare students for their first practical class: Introductory Safety Activity Introductory Hygiene Activity Food spoilage and contamination Food-borne disease Food contamination Micro-organisms & bacterial food poisoning Principles of food hygiene and Safe food handling Personal hygiene Buying and Food storage practices Preventing cross contamination Safe use of tools and equipment SAC 1 OUTCOME 1 (1 week in length) SAC 1 consists of both a practical component and a theoretical component based on prac experiences SAC 1 Written report 5 - A 21 nd February 6 - B 28 th February 7 - A 7 th March Food properties and preparation Physical and sensory properties of key foods Defining and describing Sensory properties Evaluating and comparing foods Fruits and Vegetables Structure and origin of fruits and vegetables Fruits and Vegetables continued Classification of fruits, classification of vegetables Nutritional composition of fruits and vegetables Sensory properties of fruits and vegetables Fruits and Vegetables continued Changes on physical, sensory and functional properties of fruits and vegetables during preparation and processing

2 8 - B 14 th March Quality considerations in selection of fruits and vegetables Cereals Introduction to cereals Sensory properties of cereals Nutritional composition of cereals 9 - A 21 st March 10 B 28 th March 11 A 4 th April Cereals continued Cereal products Chemical, physical and functional properties of cereals Selecting, preparing and storing cereals and cereal products Meat, poultry and seafood Origin, structure and selection of meats Cuts of meats Physical, chemical and sensory properties of meats and seafood SAC 2 OUTCOME 2 Research task with a practical component SAC 2 - Research task Term B 27 th April 2 - A 2 nd May 3 - B 9 th May 4 - A 16 th May Short Week Meat, poultry and seafood Changes during processing Dairy Origin, structure, classification and considerations in food selection of milk, cheese, cream and yoghurt Physical, chemical and sensory properties of dairy products Functional properties of dairy products Dairy continued Changes during processing Eggs Origin, structure, classification and considerations in food selection of eggs Physical, chemical and sensory properties of eggs Eggs continued Functional properties of eggs Changes during processing

3 5 - B 23 rd May SAC 3 OUTCOME 2 Practical test SAC 3 - Practical test 6 - A 30 th May Fats, salt and sugar Properties and functions of fats Salt and its properties Fats, salt and sugar continued Sugar and its properties Crystallization 7 B 6 th June Semester 1 Ends June 8 Year 12 Orals Yr 11 Exams EXAMINATION PREPARATION EXAMINATION PREPARATION continued 8 A 13 th June 9 - B 20 th June 10 - A 27 th June Year 11/12 Exams GAT 16 June Semester 2 commences Planning and preparing meals Design Process The design process in meal planning Using the design process Design Process continued Resources, constraints and considerations in meal planning Planning with resource restrictions EXAMINATION Term B 18 th July Tools, equipment, preparation and processing Tools and Equipment Evaluating tools and equipment Impetus for technological development

4 2 - A 25 th July SIF Review Week 3 - B 1 st August 4 - A 8 th August Tools and Equipment continued Technical developments in equipment Technical developments in cooking Environmental and ethical considerations in food preparation Climate change Carbon emissions The importance of packaging Environmental and ethical considerations in food preparation continued Organic farming practices Intensive farming practices Ethical considerations in food selection 5 - B 15 th August 6 - A 22 nd August 7 - B 29 th August 8 - A 5 th September Planning and preparing meals Optimising food properties Preparation to optimise properties Herbs and spices Maintaining nutrient composition Optimising food properties continued Cooing to optimise properties Impact of cooking methods on food Presentation for best effect Preparation and production of food for health Meeting basic nutritional requirements Physiological needs based on age Preparation and production of food for health continued Meeting special nutritional requirements Planning meals for food allergies and sensitivities 9 - B Planning for social and cultural purposes 12 th September Purpose of the meal Cultural influences Culture and traditions ethnic cuisines 10 - A Planning for social and cultural purposes continued

5 19 th September Food celebrations Social influences Vegetarianism Australian native foods Term B 10th October 2 - A 17 th October 3 - B 24 th October 4 - A 31 st October 5 - B 7 th November 6 - A 14 th November 7 - B 21 st November 8 - A 28 th November 9 - B 5 th December Modified Timetable October/ Yr 12 Compulsory Trial Exams Oct Oct Yr 12 last day of classes Melbourne Cup Holidays/ 3 Nov 11 November Year 11 classes end Nov Year 11 Study Days/ 16 Nov Yr 11 Exams begin Examinations Transition - Year 12 (Full Week) Orientation - Year 11, 2012 (Tu Fr) EXAMINATION PREPARATION

6 10 - A 12 th December