John Paul College Year 8 food studies Teacher program Technology & Enterprise Learning Area

Transcription

1 John Paul College Year 8 food studies Teacher program Technology & Enterprise Learning Area Semester 1 Term 1 & 3 Week Content Assessment 1 Overview of the unit and assessment requirements Students understand course requirements Overview of course program and classroom Overview of timeline expectations Resources required Classroom rules Allergy and intolerances form Allergy and intolerances form back - Equipment - Oven & stove top safety - Washing up procedures Set up ibook on book creator 2 Demonstrate Sausage rolls approx. 25 mins How to turn on oven & stove, students practice. Class rules pg 2 Preparing food safely pg 3 How to keep food safe pg 4 Spot the hazard Practical : Sausage rolls 3 Demonstrate scone dough and pizza approx. 25mins Kitchen equipment pg 6 Functions pg 7 Measuring pg 8-10 Cooking terms pg 11 Practical: Pizza

2 4 Practical: sultana scrolls Practical: Mee Goreng 5 Hand out super smoothie Students work on Students work on 6 Practical: students make their smoothie, evaluation and hand in. Practical: burnt butter biscuits 7 Demonstrate Fried rice approx. 25 mins What is a recipe Unscramble recipe Understanding stoves Oven temperatures Practical: Fried Rice 8 Demonstrate chocolate chip cookies approx. 25 mins AGHE guidelines and serving sizes AGHE worksheet on foods that have been consumed Practical: chocolate chip cookies 9 Demonstrate spaghetti carbonara Vegetables with class worksheet Snacks Writing a procedure Practical: Spaghetti carbonara

3 10 Demonstrate chocolate truffles Altering a recipe Complete any work from workbook that has not yet been completed Practical : chocolate truffles Semester 1 Term 2 & 4 Week Content Assessment 1 Types of food: processed, fresh, ingredients Write down favourite foods, and label which are processed, what ingredients have been used to make the dish and where do some of the ingredients come from Lunch box activity: Hand out sample lunchboxes to groups and get them to list all ingredients in the lunch box and determine whether it is healthy, or unhealthy and what changes could be made. Demonstration: pikelets 2 3 Pikelets Paddock to plate: Key terms used: Paddock to plate, farm to factory, fresh or processed, free-range/organic farming, sustainable/unsustainable. Class discussion & definitions create glossary In groups hand list different types of foods that the class eats, where do you think they come from list each food and class discussion on the board. Demonstration: chow mein Practical chow mein Burger - Investigation Burger - Food orders due

4 Burger Practical Burger Evaluation & due Demonstration: apple and sultana muffins 5 food groups 6 key nutrients focus: Fats and carbohydrates in the diet Fruit & Vegetables in the diet Practical: apple and sultana muffins Demonstrate Moroccan meatballs and couscous 6 key nutrients focus: Protein & sugars Recommended daily amount Lesson 2 Practical: Moroccan meatballs with couscous Practical: strawberry jam Sugar and preservation Practical: coconut and jam slice Demonstration: Spaghetti bolognaise Cooking processes : boiling, simmering, poaching & frying, types of oils Practical: Spaghetti bolognaise Demonstration: cheese biscuits Cooking processes: baking Practical: cheese biscuits 10 Cookery methods: microwave cooking Practical: chocolate cake in a mug Kitchen clean up

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