Unit/Lesson Title Citrus curd tart- Dem/Prac Lesson duration 110mins Stage 5 Year 10 Class Yr.
Stage 5 Year 10
Rationale
Students will develop the
skills required to; demonstrate
hygienic handling of food to
ensure a safe and appealing
product, identify, assess and
manage the risks of injury and 5.2.2 accounts for changes to the properties of food which
WHS issues associated with
the handling of food, apply
appropriate methods of food
processing, preparation and
storage and account for
changes to the properties of
food which occur during food
processing, preparation and
storage. Students will also
further develop their skills in
employing appropriate
techniques and equipment for
a variety of food-specific
purposes in the kitchen
environment during the
practical lesson involving
making their own citrus curd
tart
Prior Knowledge Risk Assessment
Kitchen safety and
hygiene, appropriate
methods of food
processing, preparation
and storage.
Class Yr. 10 Food Technology Commented [LS1]: 3.2.1 Plan, structure and sequence
Syllabus Outcomes
5.1.1 demonstrates hygienic handling of food to ensure a safe
and appealing product
5.1.2 identifies, assesses and manages the risks of injury and
WHS issues associated with the handling of food
occur during food processing, preparation and storage
5.2.3 applies appropriate methods of food processing,
preparation and storage
• Ensure ‘explicit’ instruction is provided in: - how to work
safely in relation to extreme temperatures (e.g. boiling water,
hot ovens) - appropriate emergency responses - the safe
handling of food and liquid heated in the microwave (e.g.
steam)
• Keeping the kitchen and equipment clean - the safe handling
of food and equipment, including knives and electrical
equipment - the correct procedure to light gas stoves.
• For students with known food allergies, refer to the
Anaphylaxis Guidelines for NSW State Schools and, if
relevant, your school’s Anaphylaxis Risk Management Plan.
• Ensure equipment is clean and sanitised and does not have
cracks and damage.
Syllabus Content learning programs
Students Learn about Plan lesson sequences using knowledge of student learning,
• food safety and hygiene practices including content and effective teaching strategies.
– personal hygiene
– food hygiene Sequential lesson consisting of cooking demonstration
followed by a practical lesson
– safe work practices
• causes of food deterioration and spoilage
– microbial activity Commented [LS2]: 3.1.1 Establish challenging learning
– enzymic changes goals
– physical and chemical reactions Set learning goals that provide achievable challenges for
– environmental factors students of varying abilities and characteristics.
• methods and equipment used in the preparation and processing
of food
• presentation and service of food
– visual appeal
– garnishes
– styles of service such as buffet, a la carte and silver service
Students Learn to
• demonstrate safe, cooperative and hygienic work practices
• describe a range of methods used to preserve and store foods
safely
• demonstrate appropriate selection of techniques and
equipment in food preparation
• select and apply appropriate presentation techniques and
styles of service for various occasions Commented [LS3]: 3.1.1 Establish challenging learning
Resources goals
Set learning goals that provide achievable challenges for
students of varying abilities and characteristics.
Citrus curd tart recipe (class set)
Citrus curd tart ingredients
Practical evaluation sheet (class set)
Kitchen facilities
PPE
White board Commented [LS4]: 3.4.1 Select and use resources
Demonstrate knowledge of a range of resources, including
ICT, that engage students in their learning.
 • Ensure knives are sufficiently sharp to allow for easy cutting,
and stored in a way that allows safe selection.
• Ensure equipment and implements are stored safely and
securely when not in use.
• Use appropriate equipment when heating or cooling
materials quickly (e.g. use ovenproof dishes and trays).
• Appropriate safety aids (including guards, oven cloths, safety
steps, glass racks and mobile trolleys) for safe handling,
lifting and carrying.

Lesson Time Teachers Role Students Role Assessment

Outcomes Strategies
Greet students outside of kitchen.

Instruct students to apply PPE, shoes, apron

0- 5 mins Introduction hair nets and remind students to wash their
hands upon entering the kitchen. Commented [LS5]: 3.5.1 Use effective classroom
communication
Demonstrate a range of verbal and non-verbal
Students will be given permission to enter the
Teacher communication strategies to support student engagement.
kitchen once PPE is fitted. questioning /
Student
Students Recipes to be collected by students as they Student to be seated before beginning the Responses Commented [LS6]: 3.5.1 Use effective classroom
identify, move towards their work station. demonstration lesson communication
assesses and (Diagnostic) Demonstrate a range of verbal and non-verbal
manages the communication strategies to support student engagement.
risks of injury
Students instructed to pre heat ovens.
and WHS
issues Mark the roll
associated
with the Overview of lesson is documented on
handling of
food
whiteboard and explained to students;

• Demonstration of how to produce citrus Students to acknowledge their

Students curd tart understanding of expectations and
display their
knowledge of
• Practical- students to produce citrus instructions.
Teacher Commented [LS7]: 3.2.1 Plan, structure and sequence
demonstrating curd tart observation learning programs
hygienic Ask clarifying questions Plan lesson sequences using knowledge of student learning,
handling of content and effective teaching strategies.
food to ensure Students are instructed to gather around the
a safe and Body Sequential lesson consisting of cooking demonstration
demonstration counter. followed by a practical lesson
appealing Teacher to model the processes involved in Commented [LS8]: 3.5.1 Use effective classroom
product producing citrus curd tart as per recipe communication
Demonstrate a range of verbal and non-verbal
provided. Students to follow instructions.
communication strategies to support student engagement.

Students Demonstration
Commented [LS9]: 3.3.1 Use teaching strategies
develop a • Explicit instructions are given during Include a range of teaching strategies.
deeper
the demonstration as the teacher follows Teacher
understanding observation
of how they the recipe. Commented [LS10]: 3.3.1 Use teaching strategies
will account for 5-20min • Throughout demonstration students will Include a range of teaching strategies.
changes to the be quizzed on their prior knowledge of
properties of technique, safety concerns and Students to observe demonstration and ask
food which clarifying questions
forthcoming procedural order of steps Commented [LS11]: 3.3.1 Use teaching strategies
occur during
food • Students are asked to acknowledge their Teacher
Include a range of teaching strategies.
processing, understanding of each process as it is questioning /
preparation and completed. Student
storage Responses
• Students will be instructed to take turns Commented [LS12]: 3.5.1 Use effective classroom
in reading out aloud each step as it Students will take turns in reading the communication
(Diagnostic) Demonstrate a range of verbal and non-verbal
needs to be completed from the citrus method steps during the demonstration
communication strategies to support student engagement.
curd tart recipe hand out.
Points of discussion-
• Denaturation Students to provided prior
• Coagulation knowledge/feedback
• Gelatinisation Teacher
Students to acknowledge their observation
Teacher to acknowledge feedback through understanding of the information
positive body language to encourage further Formative
class participation assessment Commented [LS13]: 3.5.1 Use effective classroom
– give communication
feedback to Demonstrate a range of verbal and non-verbal
At the completion of the demonstration
Students to complete task whole class communication strategies to support student engagement.
students are required to produce the citrus curd and
tart as per recipe provided. Students to ask clarifying questions
individuals
during
20-110 Review/ Students are reminded of the importance of practical
Conclusion time management and instructed that during the
practical lesson.
 Active supervision is required, assisting Commented [LS14]: 3.3.1 Use teaching strategies
students through the processes f production, Include a range of teaching strategies.
addressing WH&S issues as they arise

Students to complete practical evaluation sheet

Lesson Evaluation

Profession Standards Addressed

1.2, 3.2, 3.5