Professional Documents
Culture Documents
Food Technology
Food Technology
http://www.taste.com.au/
On Guard Safety Tests
http://www.bestrecipes.com.au/
Video:
http://www.greecefoods.com/
From Bush Tucker to Bruschetta
http://www.cuisinecusine.com/
The bush tucker Man
http://www.italianfoodforever.com/
Multicultural Food
http://www.spain-recipes.com/
Outcome: Students Learn Students learn to: Integrated learning Evidence of Feedback:
about: experiences, instruction and learning:
assessment:
4.3.2 -risk management -manage risk when Teacher:
strategies developing design
-Discusses with students safety -Participating in -Oral
projects
rules for the kitchen safe practises in Feedback
the classroom given to
-responsible
students in
behaviour in working
-Gets students to complete On class on
environment
guard safety testing -Students safety issues
remember safety
rules in practicals
-Occupational Health
Student: and in theory -Oral
and Safety practices
classes feedback
-Complete On guard safety tests
given also
once all
-the safe and
-Print of the safety tests
responsible use of -use tools, materials -Complete worksheets on
safety test are complete
materials, tools and and techniques in a identifying equipment and how to
certificate of
techniques in each responsible and safe handle it safely
passing (On
design project manner in each design
guard) -Written
project
feedback on
worksheets
-maintenance of tools
and equipment -maintain tools and
Jacqueline McAlister S00069055 pg. 3
equipment including
computer equipment
4.3.1 -specific tools related -select and correctly Teacher:
to food technology use appropriate
-Discusses with students the -Completed -Written
utensils and
correct usage of food utensils sheets are feedback on
appliances to prepare
and appliances correct and in worksheets is
-the functions and quality food items for a
practicals given
correct and safe use design project
students know
of a variety of
-Teacher demonstrates how to what utensils are
contemporary food
accurately measure ingredients to be used etc -Oral
utensils and -select interpret and/or
feedback at
appliances used for modify/develop recipes
the end of
for a design project
- cutting -Discusses worksheet on kitchen -Hygiene and practicals is
hygiene and safety hazards and safe food given on how
- measuring
kitchen equipment handling is everyone
-preparation, always used went and
processing and issue to raise
cooking -Discussion on kitchen terms
Practical Activities:
-Damper
-Scones
-Spaghetti Bolognaise
Jacqueline McAlister S00069055 pg. 6
-German chocolate Cake
-Greek salad with fried battered
squid rings
-Tortilla’s
-Recipe assessment/
presentation of foods
Students:
-Note take and discuss what
they know about traditional bush
foods.
-design process
used
-evaluate prior to,
-design solutions during and at
completion of each
-reflection on
design solution
learning