YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE
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1 YEAR 10 FOOD STUDIES STUDENT COURSE OUTLINE 2018 Semester 1 Design & Technology Food studies Student program & weightings
2 Year 10 Food studies student course outline Semester 1 Design & Technology Food studies Student program & weightings Course outline Welcome to year 10 Food Studies providing you with access to life skills. This course will help to provide you with the knowledge and skills to work in a safe kitchen environment and to cook some tasty dishes. Students will have opportunities to investigate, design and produce products and evaluate. Students will be focusing on Café Culture, and International Foods. During Café Culture students will learn how to use an industrial coffee machine, and prepare dishes that would be served in cafes. During International Foods, students will be focusing on a different country each week and identify their culture and cuisine. Each week students will be cooking during two lessons. Students are required to bring a reusable container for their food, and complete an evaluation on the sensory properties and any modifications to the dish to suit their likes and dislikes.
3 Year 10 Food Studies Student program Semester 1 Term 1 Week Lesson 1 Lesson 2 Lesson 3 Course overview, 1 assessment how to requirements, ibook use the machine set up Care of the espresso machine The perfect espresso grind and extraction Current café trends: fair trade and organic children s children s Make cake children s Evaluation and due Coffee practical tests revision Brownies Mini pizza Salami muffins decorate Melting moments Anzac biscuits Coffee practical tests revision The rise of café culture Coffee machine practice Ham and corn quiche Viennese shortbread Double choc chip cookies decorate Melting moments Afghan biscuits B.E.L.T sandwich 10 revision Coffee theory test Mexican rice 11 Practical Cranberry and coconut muesli bars Mini hummingbird cakes Room clean
4 Term 2 Week Lesson 1 Lesson 2 Lesson 3 Introduction to International foods 1 Indian chicken curry India: herb and spice paste sensory evaluation Practical Thailand: spices and food culture. Thai foods in Australia America: History of cream cheese and the maple trees. Different types of festivals and celebrations Spain: Traditional dishes and influences on today s society Africa: Regions, religions and their food culture. Italy: Italian food culture, herbs, spices and traditional dishes and regions Greece: Current country trends and historic regions and food Magnificent meal Magnificent meal Evaluation Pad Thai Bread rolls Chicken and chorizo paella Vegetable jollof rice Creamy tomato fettucine Hamper task: Souvlakis Indian chicken curry Sugar biscuits Scandinavia: Culture & traditional foodsenvironmental factors affecting food and people Lychee and orange sorbet Gourmet chick pea burger Patatas Bravas with spicy tomato sauce Mini Moroccan date puddings Tiramisu Room clean
5 Assessment Weightings Assessment Term 1 Weighting : Children s 35% Coffee practical & theory test 20% Term 2 : 35% Practical cooking: Pad Thai 10%
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We pride ourselves on the quality of food we create.
catering menu We pride ourselves on the quality of food we create. Let us help you take the stress out of organising food for your functions. We have an easy to order menu across a variety of cuisines
CHUNKY CHICKEN & LEEK ROUND PIE SESAME SEEDS CHUNKY LAMB VINDALOO ROUND PIE TRIANGLE PASTRY SYMBOL BEEF & KIDNEY PIE OVAL PIE - BREADCRUMBS
MEAT PIE ROUND CHUNKY BEEF BURGUNDY ROUND PIE POPPY SEEDS SNOW PIE BEEF, TOMATO, CHEESE & BACON PASTIE D SHAPE MEAT & VEGETABLE MEAT PIE SQUARE CHUNKY CHICKEN & LEEK ROUND PIE SESAME SEEDS CHEESE & VEGETABLE
Meets Grades 3-5 Standards
Wet Your Appetite! Grades 3-5 Meets Grades 3-5 Standards Lesson Summary Students will learn how much water is needed to produce food and will use math skills to create a menu that helps conserve water.
1 a) State three leadership styles used by a food and beverage supervisor. (3 marks)
Sample Mark Scheme 1 State three leadership styles used by a food and beverage supervisor. For each style of leadership stated in, explain a situation when it would be appropriate to be used. Autocratic
Select ingredients Make sandwiches Present and store sandwiches. Teamwork Planning and organising. Problem Solving Cross Cultural Understanding
Assessment Task Course Name Hospitality(Food and Beverage Stream) Cluster B Cluster Name Practical Café Skills Qualification Code SIT20213 Qualification Name Certificate ll in Hospitality Units of Competency