Year 8 Health Food Key Stage 3 Rationale September 2012 July 2013
|
|
- Geraldine Franklin
- 5 years ago
- Views:
Transcription
1 INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made the dish. (Resources are in filing cabinet). Aims of the course = To familiarise students with the Food rooms. To continue developing safe and hygienic routines. To follow standards for health and safety. To focus on healthy eating and revisit the Eatwell Plate, always encouraging students to look at their own diets and make appropriate decisions. To enable students to demonstrate and apply nutritional knowledge when planning and preparing a range of meals/ dishes. To develop practical, organisational skills and team work.(encouraging creativity) To conduct a timeplan and follow it with time restrictions. Year = 8 Ability = Mixed Length of Module = Yearly (one hour per week) Maximum of 40 hours depending on arrangement and timings of lessons in the timetable and accommodating school activities. National Curriculum = 1a, b, c, d, e, f, g 2a, b, c, d 3a, b, c 4a, b, c, d 5a, 7a, b, c Differentiation Use of Literacy & Numeracy Health & Safety Examples of work for the least able Cooking temperatures and timing. Food Hygiene & safety in a practical and extension work for the most able. Recipe calculations/ measurements situation. Open ended tasks which enable each & costing. General classroom behaviour. student to progress at their own level. Star diagrams, booklet completion. Cutting Individual guidance and support within the class for least able students. Spelling lists and key words in booklets and on display. Use of the oven/ grill/ hob, hot dishes, washing up sharp TA s available in special circumstances. Portion control. Electrical safety. Wide range of textbooks and leaflets Tasting word bank & evaluations. available for more able students. Data handling DIFFERENTIATION by outcome. Weighing/ measuring.
2 Lesson Number 1 2 Lesson Content Teaching & Learning Resources required Homework Non Cook tasks 10 minute recap on year 7 Food. Familiarisation with the room, expectations and procedures. Questions & answers session. Address folders etc. Distribute Aim Higher sheets/ Ingredients letter/ recipe books record dates. Food hygiene & safety focus. General discussion and complete notes and questions from Ridgewell The Food Book pp Give everyday examples in a Food room/ home kitchen. Watch YouTube footage if time allows. Starter Feedback homework What was enjoyed in yr 7? Complete Healthy Eating quiz (20 mins) discuss findings suggest future improvements/ changes for an improved lifestyle. Dem Basic Fruit muffins stating healthier alternative ingredients. Front sheets/ plastic wallets Rules sheet, YouTube bad kitchen practice clip. Aim Higher sheets. Ingredients letter. Ridgewell - The Recipe books Healthy eating quiz. Muffin (10 minutes) Write down what you enjoyed doing in Food lessons during year 7. List things you could improve on e.g. work in a team, wash up thoroughly. Bring in Fruit Muffin ingredients, cases and container for next lesson.
3 Fruit Muffin practical familiarisation with room, equipment and following a recipe accurately. Implementing healthy eating by choosing healthier ingredients. Using The Food Book Ridgewell Focus on Fruit 5 A DAY pp Make notes and draw 5 A DAY logos. Introduction to the Eatwell plate Discuss the food groups, recommended portions etc. Where does a Fruit muffin go? Demonstrate Savoury rice/ rice salad. (vegetable section) Fill in 24 hour food intake into the plate. (Use words and sketches of food). Savoury Rice/ rice salad practical. Using The Food Book Ridgewell pp46-47 Rice Read and answer questions on page 47 thoroughly. Focus on the Eatwell Plate. Meat 1 Demonstrate Toad in the Hole (no fat) (Use vegetarian sausages if necessary). Using food Book pp 8-9, Read Fat and copy notes thoroughly. Toad in the Hole practical Complete Knife Safety Worksheet. Ridgewell Food book. Fruit muffin ingredients, cases and Eatwell plate worksheet. Rice demonstration Rice Toad in the Hole dish. Toad in the Hole dish. Knife Safety sheets. Complete 24 hour diary if necessary. Bring in Rice ingredients and container for next lesson. Bring in Toad in the Hole ingredients & ovenproof dish for next lesson. Complete Knife Safety sheet if necessary. Ridgewell Food Book Fruit pp Read and make notes and answer questions thoroughly. Food Book. Read pp Rice. Make thorough notes and answer questions on page 47. Ridgewell - Food book pp Meat. Read and answer questions thoroughly on p57.
4 Dairy Dem Tuna pasta bake or Macaroni Cheese (White sauce). Using Food Book pp50-51 Milk and Cream. Read and answer questions thoroughly on page 51. Dairy Practical = Tuna pasta bake or Macaroni Cheese practical. Bread-Dem traditional bread rolls. Complete Bread worksheet and function of ingredients chart. Early finishers design 4 flavoured breads. School provides basic bread ingredients. Traditional bread rolls practical. Early finishers Use Food Book pp Bread. Read and answer questions on p41. Meat 2 Develop meat knowledge/ usage further. Demonstrate chicken bites or Spaghetti Bolognese. Discuss lowering fat. Using Food Book pp read and answer questions thoroughly on page 57. Tuna pasta bake/ Macaroni Cheese ingredients and recipes. Dairy dish. Bread Bread worksheet. Bread Meat dem Bring in Tuna Pasta Bake/ Macaroni Cheese ovenproof dish for next lesson. Bring in filling ingredients if necessary & Bring in Meat container for next lesson. Ridgewell Food book pp Yogurt & Ice cream. Read and answer questions thoroughly on page 53. Food Book pp Bread. Read and make detailed notes and answer questions thoroughly on page 41.
5 Meat Practical Chicken bites/ Spaghetti Bolognese. Early finishers Read Food Book pp Chicken and answer questions on page 59. Fat/ sugar ways to reduce them in the diet. Demonstrate Pear/ apple bake cake. Focus on sugar use Food Book pp Sugar. Read and answer questions thoroughly on page 77. Pear/ apple bake cake practical. Early finishers Using Food Book pp36-37 Flour. Read & answer questions on page 37. Test Use the Balance Plate in Food Lab. Introduction to Energy Design & Make Task. Complete First thoughts page 1. Planning Using mood board and own thoughts list Suitable Energy dishes. Choose 2 dishes to make, justifying why! Complete Energy exercises pp4-5. Write up two chosen energy dishes page 6 & 7. Meat Cake tin. Ingredients & tin. Test paper & answers. ICT facilities. Energy Booklet. Food samples. Energy booklet Mood board. Recipes. Energy booklets. Recipe books. Complete a poster stating how you should buy, store, prepare & cook meat due in next week. Bring in cake tin for next lesson. Revise for test next lesson. Complete Mood board of suitable energy foods and complete comments section on page 2. Bring in ingredients for first energy practical and container for next lesson. Food Book pp Chicken make detailed notes and answer the questions thoroughly on page 59. Food Book pp36-37 Flour, make detailed notes and answer the questions thoroughly on page 37.
6 20 21 Energy Practical One Early finishers ensure 2 nd energy practical timeplan is precise. Energy booklets Ingredients, equipment, Energy practical Two Energy booklets Ingredients, equipment, Bring in ingredients for second energy practical and container for next lesson. Using Food Book pp 6-7 The Energy Balance. Read and answer questions on page 7. As above Carry out a nutritional Analysis for both energy dishes and stick labels on page 8. Comment on Energy, salt, sugar, fat and fibre. Evaluate Project page 9 and submit. Project Reflection teacher led. Energy booklets. ICT Nutrients programme. Energy booklets Intro to 2 Star Chef Award Pasta Mania. Complete Task Analysis (first thoughts). Discuss purpose and legislation of labelling. Recap on nutrition from Year 7. Complete Lasagne nutrition analysis labelling questions. Award booklets. Examples of packaging. Date Marks worksheet in booklet. Complete Date- marks worksheet, Independent research is required.
7 Dem: Spaghetti Carbonara or Bacon & Tomato Penne (Link to task title). Discuss hygiene throughout. Complete hygiene questions. Spaghetti Carbonara or Bacon & Tomato Penne Practical. Understand dietary needs and how they can be met. List different stages of life (pregnancy, baby, toddler, children, adolescent, adult, elderly etc) and write what they think their dietary needs might be, e,g rapid growth for children. Understand people eat or avoid foods due to religion, culture, ethical belief, health or personal choice. Read pages pp and answer the green questions. Tasting session: - Two pasta based ready meals. Pupils to examine and record packaging details and complete tasting chart thoroughly. Refer back to tasting session - Choose recipe for final Pasta Mania dish. Draw up concise recipe including nutrient chart and costing. List equipment and method. Dem ingredients. Ridgewell: The Food book. Ingredients/ equipment/ Ridgewell, The Two ready meals (pasta based). Pasta recipes. Prepare ingredients for practical next lesson and Continue research on why people choose certain foods for health/ personal choice e.g, to lower cholesterol reduce heart attacks, choose non meat as believe its animal cruelty etc. Complete Conclusions if necessary. Prepare ingredients and presentation pieces for final practical next lesson. Produce a Mood board of traditional pasta dishes.
8 Pasta Mania practical. Photograph and assess. Early finishers - start evaluating. Complete Pasta Mania evaluation. Extension task (restaurant design) for early finishers. Introduction to Hand-held snack. Mind map types of hand- held snacks. Demonstrate Cheese & onion triangles, discuss functions of ingredients. Cheese & onion triangles practical. Early finishers design other suitable fillings. Disassembly lesson & looking at existing products. What is disassembly? Demonstrate pasties/ quiche/ sausage rolls. Design 2 sweet / 2 savoury pastry snacks. Choose a snack design and write precise timeplan. Pasta dish ingredients and presentation pieces. ICT facilities if possible. Pastry ingredients. Food samples. Recipes. Ingredients, methods & Disassembly sheets and food products. Ingredients & Design sheets. Timeplan sheets. Pastry snack practical. Ingredients & time plans. In preparation for evaluation record comments from any tasters. Bullet point taste, texture, appearance etc. Bring in ingredients for next lesson & Complete designs if necessary. Bring in ingredients for next lesson & Using Food Book pp Quorn Mycoprotein. Read, make notes and answer questions on page 75. Using Food Book pp Cheese. Read and answer questions on page 55 thoroughly. Poster to display the range of existing party snacks, using ICT.
9 End of year test. Peer marking and feedback. Student voice review year, changes & improvements. Food Labelling Using Ridgewell- The Food Book pp make notes and complete case Study on page 15. Food Labelling Guideline daily amounts Using Food Book pp Read and complete questions on page 17. Test & answer paper.
Year 9 Health Food Key Stage 3 Rationale September 2012 July 2013
INFO = May 2012 Key stage 3 supported National Vegetarian week, this involved 2 lessons, one introducing vegetarianism, reasons why increasing etc. They chose a suitable recipe and second lesson they made
More informationJamie Oliver BTEC Home Cooking skills level 1
Jamie Oliver BTEC Home Cooking skills level 1 Year 10/11 BTEC Jamie Oliver Home cooking skills Unit 1 Unit title: Home cooking skills Credits needed 4 I credit for learning outcomes achievable in 10 hours
More informationStratford School Academy Schemes of Work
Number of weeks 22 Content of the unit Assumed prior learning (tested at the beginning of the unit) 1 lesson a fortnight. This scheme of work has been developed to enable pupils to learn where food comes
More informationReligion and Life - Year 8 ISBL
Religion and Life - Year 8 ISBL Active Citizenship - Fairtrade KEYS SKILLS: Learning about and from different people Research important information Interpret information found Use numeracy skills Self
More informationMultiplying Fractions
Activity Summary In this activity, students will: Practice multiplying fractions in a practical Prior Knowledge Essential Skills Basic knowledge of multiplying fractions situation Revise a recipe using
More informationAutumn Term Spring Term Summer Term Fruit Smoothies Science Ourselves: discovering the senses
Curriculum Map Cooking in the Curriculum Principal cooking skills taught for each session are indicated in blue All recipes are from the Get Cooking Islington Healthy Schools recipe Book Year 1 Autumn
More informationFood top trumps. Ask children if they know what we mean by a balanced meal or balanced diet.
Food top trumps Years 4-6 Duration: 45 minutes PSHE, Design and technology, English and citizenship Objectives: To develop an awareness of what makes a balanced meal. To understand that foods contain different
More informationFCS Lesson Plans: Teacher Guide Pork Stir-Fry
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous
More informationTRACKS Lesson Plan. MyPlate Build a Healthy Plate Grades 5-8
MyPlate Build a Healthy Plate Grades 5-8 TRACKS Lesson Plan I. Lesson Objectives: A. Students will identify MyPlate food groups and examples of foods from each group. B. Students will explain the importance
More informationActivity Preparation Resources Preparation for cooking
Session 3: Salt and cooking Learning outcomes: Salt At the end of the session the group should: Be aware of basic food safety guidelines through Cook s rules have increased their practical cooking skills
More informationUnit title: Fermented Patisserie Products (SCQF level 7)
Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed
More informationBishop Druitt College Food Technology Year 10 Semester 2, 2018
Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September
More informationPrinciples of Producing Basic Pasta Dishes
Unit 64: Unit code: QCF Level 2: Principles of Producing Basic Pasta Dishes F/502/8285 BTEC Specialist Credit value: 2 Guided learning hours: 5 Unit aim This unit aims to provide learners with knowledge
More informationMyPlate The New Generation Food Icon
MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:
More informationLeaving Certificate Applied
Leaving Certificate Applied Hotel Catering and Tourism Aims To help students develop competencies of a broad personal and vocational nature. To promote and develop social inclusion, teamwork, quality consciousness,
More information-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session
-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL
More informationCONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION
KS3 CATERING PROGRESSION CHART CONTENT YEAR 7 YEAR 8 YEAR 9 (PROJECT 1) YEAR 9 (PROJECT 2) HEALTHY EATING / NUTRITION SAFETY FUNCTION OF INGREDIENTS ADVERTISING AND LABELLING FOOD PRACTICAL SKILLS DESIGNING
More informationOhio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It!
Page 1 Ohio SNAP-Ed Adult & Teen Programs Eating More Vegetables & Fruits: You Can Do It! Task Topic: Task Title: Teaching Message(s): Resources: Vegetables & Fruits Eating More Vegetables & Fruits: You
More informationSession 4: Fruit and vegetables and cooking
Session 4: and cooking Learning outcomes: At the end of the session the group should: be aware of basic food safety guidelines have increased their practical cooking skills have experienced the process
More informationSt.Werburgh s Park Nursery School. Food Policy
St.Werburgh s Park Nursery School Food Policy Food Policy Policy Context: Healthy eating is essential for families. The school provides a range of activities to improve families diets. Snack times are
More informationUNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85
UNIT TITLE: MANAGE AND OPERATE A COFFEE SHOP NOMINAL HOURS: 85 UNIT NUMBER: D1.HPA.CL4.01 UNIT DESCRIPTOR: This unit deals with skills and knowledge required in the planning, operating and managing of
More informationJohn Paul College Year 8 food studies Teacher program Technology & Enterprise Learning Area
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
More informationFairfield Public Schools Family Consumer Sciences Curriculum Food Service 30
Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school
More informationFood Scheme of Work Key Stage Three
Food Scheme of Work Key Stage Three Year 7 Introduction to Food subject. Health &safety Rules in the, during Introduction to Food subject. Health &safety rules in the, during Preparing simple meals / tasting
More informationYouth Explore Trades Skills
Youth Explore Trades Skills The Salad Bar Description Students will learn the types and purposes of various salads, and the steps in making a salad, from the basic components to cleaning and preparing
More informationHot and Cold Foods Temperatures
Food safety logo and look for lesson plans Hot and Cold Foods Temperatures Lesson Overview Lesson Participants: School nutrition assistants Type of Lesson: Short face-to-face training session Time Needed
More informationHow Much Sugar Is in Your Favorite Drinks?
Lesson 3 How Much Sugar Is in Your Favorite Drinks? Objectives Students will: identify important nutrition information on beverages labels* perform calculations using nutrition information on beverages
More informationWACS culinary certification scheme
WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional
More informationSample Guide and Delivery Schedule/Curriculum plan Culinary Operations
Sample Guide and Delivery Schedule/Curriculum plan Culinary Operations Course Title Culinary Operations Time 3 hours Session/class/topic title Introduction to Course Accumulated total = 6 Course introduction
More informationMake Modelling Chocolate Roses
Youth Explore Trades Skills Make Modelling Chocolate Roses Description In this activity, students will make a simple modelling chocolate that can be made into small roses or other sculptures. It also includes
More informationMBA 503 Final Project Guidelines and Rubric
MBA 503 Final Project Guidelines and Rubric Overview There are two summative assessments for this course. For your first assessment, you will be objectively assessed by your completion of a series of MyAccountingLab
More informationHALF-YEARLY EXAMINATIONS 2016/2017
ST.T HER ESA SECON DARY SCHOOL HALF-YEARLY EXAMINATIONS 2016/2017 Year: 10 (2 nd year) Design & Technology Time: 1hr 30 min Name: Class: Answer all questions. SECTION A DESIGN This section carries a total
More informationEggs Mini frittatas. Mini Chefs lesson plan. Aims of the session. Introduction. Children will. Skills years
Eggs Mini frittatas Mini Chefs lesson plan 7-11 years Introduction The main focus of this lesson is eggs, to teach children how they can be used to cook easy, cheap, delicious and nutritious dishes. The
More informationA Feast of Flowers, Fruits and Seeds
Science Year 3/4A Spring 2 Plants A Feast of Flowers, Fruits and Seeds Session 6 Resource Pack Chewy No-Bake Granola Bars Ingredients 125g brown sugar 75g butter (or dairy free margarine) 6 dessert spoons
More informationMyPlate. National FCS Standard: Apply various dietary guidelines in planning to meet nutrition and wellness needs.
Volume 19 Nutrition & Wellness FCS Lesson MyPlate For additional FREE lesson plans go to enasco.com/fcs Grade Level: Middle School National FCS Standard: Apply various dietary guidelines in planning to
More informationSession 1: Fruit and Veg
Learning Outcomes: Session 1: Fruit and Veg At the end of the session the group should: Know that you should eat plenty of fruit and veg Be able to list the types fresh, dried, frozen, tinned Be aware
More informationFuture. Get Growing! Growing. for the. November. Growing Rhubarb. Areas of Learning The World Around Us
Areas of Learning The World Around Us Learning Intentions We are learning: that there are conditions for healthy growth of plants; how plants use their senses for survival; that plants can be identified
More information0648 FOOD AND NUTRITION
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2012 question paper for the guidance of teachers
More information2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018
2018 Special Foods Contestant Packet AUGUST 30 & 31, SEPTEMBER 1, 2018 Registration deadline: August 20, 2018 South Dakota State Fairgrounds, Huron SD Amanda Stade, SDSU Extension State 4-H Events Management
More informationappetizer choices commodities cuisine culture ethnicity geography ingredients nutrition pyramid religion
Four Goodness Sake: Lesson for Fourth Grade Purpose To help students develop awareness that food preferences and cooking styles may be based upon geographic, ethnic, and/or religious/family beliefs, but
More informationResearch Essential Baking Equipment
Youth Explore Trades Skills Description In this activity, students will learn to identify essential baking equipment and understand the purpose of each tool. To do so, they will review an infographic and
More informationFCS Lesson Plans: TEACHER GUIDE Pork Chops
Grade Levels: Middle School & High School Introductory Level National FCS Standards: Apply menu-planning principles to develop and modify menus. Prepare various meats using safe handling and preparation
More informationSESSION TITLE - Cooking Session Tuna Pasta Bake and Mini Fruit Kebabs
SESSION TITLE - Cooking Session Tuna Pasta Bake and Mini Fruit Kebabs Session Aim To promote different cooking skills and promote awareness about eating well and a balanced diet Session Objectives By the
More informationSession 1: Fruit and vegetables and health
Session 1: Fruit and vegetables and health Learning outcomes: At the end of the session the group should: o Know that you should eat plenty of fruit and vegetables o Be able to list the types fresh, dried,
More informationYouth Explore Trades Skills
Youth Explore Trades Skills Cook Cooking Starches Description In this activity students will become familiar with the equipment used in cooking various starches (pasta, rice, potato) and will demonstrate
More informationYr8. The. underground RECIPE BOOK. Student. Group. Teacher. Target Grade
Yr8 Student Group Teacher Target Grade The underground RECIPE BOOK Top Tips Before you get started some tips to help you! UNIFORM Remember you need your apron and a clean tea- towel for every prac5cal
More informationSensory evaluation. Importance. Compare similarities/differences in a range of dishes/products. Evaluate a range of existing dishes/food products.
Sensory evaluation Importance Compare similarities/differences in a range of dishes/products. Evaluate a range of existing dishes/food products. Analyse dishes/food samples for improvements. Gauge responses
More informationPrinciples of Preparing, Cooking and Finishing Basic Pastry Products
Unit 51: Unit code: QCF Level 2: Principles of Preparing, Cooking and Finishing Basic Pastry Products R/502/8310 BTEC Specialist Credit value: 2 Guided learning hours: 9 Unit aim This unit aims to provide
More informationPractical work in Home Economics. The following guidelines are intended to help pupils organise themselves and prepare for practical lessons:
RECIPE SECTION Practical work in Home Economics Practical cookery is a popular and enjoyable part of Home Economics. The activities are part of the school curriculum. Everyone is expected to participate
More informationMARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION
UNIVERSITY OF CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education www.xtremepapers.com MARK SCHEME for the May/June 2006 question paper 0648 FOOD AND NUTRITION
More informationLesson 4: Potatoes on MyPlate
Lesson 4: Potatoes on MyPlate Instructor Notes Before beginning Lesson 4: Potatoes on MyPlate, the instructor should review the goal, objectives, and background information. Goal: Participants will learn
More informationConcepts and Vocabulary
Snacks Healthy Making Now that youth have learned about strategies they can use to make healthy choices, they can apply them to choosing healthy snacks. For example: Understanding what serving sizes are
More informationChef de Partie Apprenticeship Standard
Chef de Partie Apprenticeship Standard NCFE Level 3 Certificate In Hospitality and Catering Principles (Professional Cookery) (601/7915/6) NCFE Level 3 NVQ Diploma in Professional Cookery (601/8005/5)
More informationKitchen Lessons - Stage 3
Kitchen Lessons - Stage 3 Title: You are what you eat! Aim: As a class or in small groups and with the teachers help, students will prepare a healthy and nutritious recipe that provides links to their
More informationUnit of competency Content Activity. Element 1: Organise coffee workstation n/a n/a. Element 2: Select and grind coffee beans n/a n/a
SITHFAB005 Formative mapping Formative mapping SITHFAB005 Prepare and serve espresso coffee Unit of competency Content Activity Element 1: Organise coffee workstation n/a n/a 1.1 Complete mise en place
More informationHOME ECONOMICS DEPARTMENT
HOME ECONOMICS DEPARTMENT Year 10 (2017/2018) My Recipe Collection Name: Class: Teacher: Recipe Collection Learning Intentions for Practical Lessons: Build and develop new skills to be practiced in Home
More informationFCS Lesson Plans: TEACHER GUIDE Low & Slow Cooking
Grade Levels: Middle School and High School Introductory Level National FCS Standards: Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving, including hand
More informationLesson 1: Drink Detective
esson 1: Drink Detective Curriculum Expectations Health and Physical Education: Grade 3: 1.1, C1.1 Grade 4: 1.1, C2.1, C3.1 Grade 5: 1.1, C2.1 Grade 6: 1.1, C2.1 Grade 7: 1.1, C3.1 earning Goals By the
More informationDISTRICT 8 4-H FOOD SHOW
Rules & Guidelines 1. Participation. Participants must be 4-H members currently enrolled in a Texas 4-H and Youth Development county program and actively participating in the Food and Nutrition project.
More information0648 FOOD AND NUTRITION
CAMBRIDGE INTERNATIONAL EXAMINATIONS International General Certificate of Secondary Education MARK SCHEME for the May/June 2013 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum raw mark
More informationSlide 1. Slide 2. A Closer Look At Crediting Milk. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable
Slide 1 A Closer Look At Crediting Milk Ensuring Meals Served To Students Are Reimbursable The objective of this training is to help sponsors of Child Nutrition Programs better understand how to credit
More informationCompare Measures and Bake Cookies
Youth Explore Trades Skills Compare Measures and Bake Cookies Description In this activity, students will scale ingredients using both imperial and metric measurements. They will understand the relationship
More informationImplement Summer Food Standards of Excellence in Your Community
Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply put,
More informationRead & Download (PDF Kindle) A Guide To Vegan Nutrition
Read & Download (PDF Kindle) A Guide To Vegan Nutrition Based on the first US credit-bearing college program in Vegetarian Studies (taught by registered dietitian George Eisman at Miami-Dade College),
More informationGuidelines for Unified Excellence in Service Training
G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning
More informationSITHCCC019 Produce cakes, pastries and breads
Element 1. Select ingredients. 2. Select, prepare and use equipment. 3. Portion and prepare ingredients. 4. Cook cakes, pastries, breads. Performance Criteria SITHCCC019 Produce cakes, 1.1.Confirm food
More informationEAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY
EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching
More informationconfidence for front line staff Key Skills for the WSET Level 1 Certificate Key Skills in Wines and Spirits ISSUE FIVE JULY 2005
confidence for front line staff s for the s WSET Level 1 Certificate in Wines and Spirits ISSUE FIVE JULY 2005 www.wset.co.uk NVQ Tracking: Catering and Hospitality 1 CATERING AND HOSPITALITY UNIT 1FDS5
More informationprimary solutions How do you take your tea? Nuffield Design & Technology working in the curriculum five and a half hours work in design & technology
primary solutions in design & technology year 5 Nuffield Design & Technology working in the curriculum How do you take your tea? five and a half hours work The Nuffield Foudation, 2001 SECTION ONE learning
More informationPrepare and serve wines
Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and
More information8 TIPS FOR EATING WELL. 1 Base your meals on starchy foods. 2 Eat lots of fruit and vegetables. 3 Eat more fish- including a portion of
WORKSHEET 0.1 THE EATWELL GUIDE 8 TIPS FOR EATING WELL 1 Base your meals on starchy foods 2 Eat lots of fruit and vegetables 3 Eat more fish- including a portion of oily fish each week 4 Cut down on saturated
More informationFOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS MISE EN PLACE REPORT: ESSENTIAL SKILLS STEPS ESSENTIAL SKILLS STEPS SECOND EDITION
MISE EN PLACE REPORT: 1 2 ESSENTIAL SKILLS STEPS If the planning of a particular recipe has an essential skill associated, the steps or guidelines would go here. For example, if planning to make eggs benedict,
More informationHow to Implement Summer Food Standards of Excellence in Your Community
How to Implement Summer Food Standards of Excellence in Your Community As an anti-hunger advocate, you understand the clear link between the food served at summer food sites and participation rates. Simply
More informationMake Biscuits By Hand
Youth Explore Trades Skills Make Biscuits By Hand Description In this activity, students will make and bake a batch of scones from scratch. The students will be able to identify the different stages of
More informationPresentation Notes Successful Lab Management Guidelines. Successful Lab Management Guidelines
Slide 1 Successful Lab Management Guidelines In order for the lab to run smoothly, lab and food safety rules must be followed so that everyone will have a successful learning experience. The following
More informationCOURSE FOD 3040: YEAST PRODUCTS
Name: Due Date: COURSE FOD 3040: YEAST PRODUCTS Prerequisite: FOD1010: Food Basics Description: Students further their skills in the handling of yeast dough through the preparation of a variety of yeast
More informationLEVEL: BEGINNING HIGH
Nutrition Education for ESL Programs LEVEL: BEGINNING HIGH Nutrition Standard Key Message #3: Students will influence children to eat healthy meals and snacks. Content Objective Students will be able to
More informationMINI PROJECT; CELEBRATION BUFFET
Name: Grade MINI PROJECT; CELEBRATION BUFFET THE BRIEF Many hotels and restaurants serve celebration food at different times of the year. Work in teams to produce a celebration buffet for this season.
More informationWhy Take This Module?
Cook Apprentice www.drumvss.ca Saucier (CKA3490) Why Take This Module? Here you will begin to understand the importance stocks, soups and sauces in the industrial kitchen: 1. Taste gourmet delights you
More information0648 FOOD AND NUTRITION
CAMBRIDGE INTERNATIONAL EXAMINATIONS Cambridge International General Certificate of Secondary Education MARK SCHEME for the May/June 2015 series 0648 FOOD AND NUTRITION 0648/02 Paper 2 (Practical), maximum
More informationGrade: Kindergarten Nutrition Lesson 4: My Favorite Fruits
Grade: Kindergarten Nutrition Lesson 4: My Favorite Fruits Objectives: Students will identify fruits as part of a healthy diet. Students will sample fruits. Students will select favorite fruits. Students
More informationconcepts and vocabulary
Cooking Demonstration: 1fresh fall salad Introduction The food that we eat supplies us with nutrients we need to grow and stay healthy. People in different countries eat different foods, but with the same
More informationUNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45
UNIT TITLE: PLAN, PREPARE AND DISPLAY A BUFFET SERVICE NOMINAL HOURS: 45 UNIT NUMBER: D1.HCC.CL2.07 UNIT DESCRIPTOR: This unit deals with skills and knowledge required by cooks and chefs to plan, prepare,
More informationCROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE
CROCUS PLAINS REGIONAL SECONDARY SCHOOL COURSE OUTLINE AND ASSESSMENT GUIDE Course Name: CUB30S Baking & Patisserie Teacher s Name: Contact Information: Mr. Derek May, Mr. Harald Fischer 1930-1st Street
More informationWelcome & Review Yes No Comments and/or Changes
Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement Lesson Assessment Tool for Show Me Nutrition: Grade 2 Lesson 4: Fruits Rumble Down the Tracks Educator Self-Assessment Supervisor
More informationWhat we are learning today?
What we are learning today? What is a biscuit? When do we eat biscuits? What biscuits do you like? Design a biscuit the five W s Ideas for biscuits What are the important features? Checking people would
More informationGosford Hill School Year 8 Recipe Booklet September 2016
Gosford Hill School Year 8 Recipe Booklet September 2016 Name:. Special Dietary Needs Every year the number of students and their family members with special dietary needs increases. Whether this is due
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason asparagus is healthy for them. 2. Children will explain that asparagus comes from a plant that grows in the ground. 3. Children will experience asparagus
More informationRequired Materials: Total Time: minutes
Objectives 1. Children will explain one reason squash is healthy for them. 2. Children will explain that a squash comes from a plant that grows in the ground. 3. Children will experience the food using
More informationVege Masterchef Year 8 assignment
Vege Masterchef Year 8 assignment Your students will continue to learn: the technology process to modify and create recipes using seasonal vegetables simple food preparation and cooking skills to describe
More informationMake and Bake a Hand Stretched Neapolitan Pizza
Youth Explore Trades Skills Make and Bake a Hand Stretched Neapolitan Pizza Description In this activity, students will make and bake Neapolitan-style pizza from scratch. The students will identify the
More informationUsing Standardized Recipes in Child Care
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
More informationClassifying the Edible Parts of Plants
SUPPLEMENTARY LESSON: EXTENSION OF FRUIT OR NOT? Classifying the Edible Parts of Plants After completing the lesson Fruit or Not? (page 23) students will have been introduced to one of the six edible parts
More informationR A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m
R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and
More informationFCS Lesson Plans: TEACHER GUIDE Pork Sandwiches/Wraps
Grade Levels: Middle School, High School National FCS Standards: Demonstrate professional skills for a variety of cooking terms. Prepare sandwiches using safe handling and professional preparation techniques.
More informationCooking Club Lesson Plan
Cooking Club Lesson Plan Fruit Grades 6-12 I. Lesson Objectives: A. Students will discuss the importance of eating a variety of colorful fruit. B. Students will identify at least two health benefits of
More informationCupcake Competition. FCS Lesson BAKING AND PASTRY ARTS
Volume 40 Foods & Cooking FCS Lesson Grade Level: Middle School Time Required: 3 days for 45-50 minute class periods National FCS Standards for Food Production and Services: 8.2 Demonstrate food safety
More informationH Food Show Combined event with Coös County Saturday, January 19, 2019 (snow date: February 2, 2019)
GRAFTON COUNTY 1930 s Nursing Home Building, 1 st Floor 3855 Dartmouth College Hwy, Box 5 N. Haverhill, NH 03774 Tel: (603)787-6944 Fax: (603) 787-2009 Ce.grafton@unh.edu 2019 4-H Food Show Combined event
More informationMODULE 7: Delightfully Delicious Creations
MODULE 7: Delightfully Delicious Creations Background: As kids grow up, they can increasingly help out with kitchen tasks. Including children in food preparation can be enhanced and facilitated with these
More informationMake Holiday or Themed Cookies
Youth Explore Trades Skills Make Holiday or Themed Cookies Description In this activity, students will prepare, make, and bake a sugar cookie recipe. They will finish the cookies by decorating them with
More information