Tuggerah Lakes Secondary College Tumbi Umbi Campus

Food Technology
Unit Title: "Food in Australia" Teacher: M. Howell and C. Brailey

Focus Area:

Food in Australia

Placement:

Year 9 Term 1

Duration:

10 weeks

Unit Overview:

This unit focuses on food in Ausralia, from the past to the present. Students explore Aboriginal and Colonial Australian foods and cooking methods and immigration to Australia and it's effect on our eating habits. Students work to define Australian Cuisine and work through a design brief requiring them to design and plan a dinner party that showcases Australian Cuisine to visiting exchange students. Influences on food selection are taught explicitly via a Formal Assessment Task exploring multicultural influences on our eating habits. Factors affecting current consumption patterns of food in Australia are discussed with students. Core content integrated and covered in the unit includes safety, hygiene and cooking methods, basic ingredients used in food preparation, (Core: Food Preparation and Processing) and the Australian Dietary guidelines, the six food nutrients, and food consumption in Australia (Core:

Nutrition and Consumption).

Syllabus Outcomes:

5.4.1 5.1.1 5.3.2 5.5.1 5.6.1

Collects, evaluates and applies information from a variety of sources Demonstrates hygienic handling of food to ensure a safe and appealing product Justifies food choices by analysing the factors that influence eating habits Selects and employs appropriate techniques and equipment for a variety of foodspecific purposes Examines the relationship between food, technology and society

Student Assessment:

Assessment Task 1 "We Are a Multicultural Nation" (5.4.1; 5.3.2) Bookwork (5.4.1; 5.6.1; 5.3.2) Practicals (5.1.1; 5.5.1) Spelling (L) Homework (L) (T) (N)

Unit Contents
Food Technology - Year 9
Key: (L) - Literacy, (N) - Numeracy, (T) - Technology, (H) Homework Week 0 Students learn about: Introduction to Course Unit overview Class expectations Fees and equipment Spelling Food safety and hygiene practices including - personal hygiene - food hygiene - safe work practices Title Page Local Aboriginal History boooklet (L) (H) Bush foods Aboriginals and their food and cooking methods (5.6.1) Use of foods native to Australia Students learn to: Highlight topic sentences and summarise information (L) (H) Suggested Teaching Strategies Lecture re: expectations and Note-taking: fees and equipment Copy spelling list from board Highlight and summarise (L) (H) local Aboriginal History booklet Verbal questioning on food safety and hygiene practices Brainstorm bush foods
Registration

Investigate traditional and contemporary use of native/bush foods (5.6.1)

Worksheets (Cloze exercises) Aboriginal and their Food, Cooking Methods (5.6.1) Group activity (Jigsaw groups of students receive info sheets onGrubs and Bugs,The tools of the Trade, Cooking Methods, Kangaroo, Macadamia Nuts, Lillipilli, and sheare info to

Aboriginals and their food and cooking methods (5.6.1) o Use of food s nativ e to Austr alia Early European influences including - diet of early Europeans(5.6.1) Methods and equipment used in the preparation and processing of food (Techniques - Forming a dough, kneading, simmering. Equipment - stovetop, saucepan). (5.5.1)

o Modify a recipe to includ e traditi onal ingred ients/b ush foods o Demo nstrat e safe, coope rative and hygien ic work practic es (5.1.1) Demonstrate appropriate selection of techniques and equipment in food preparation (Techniques - Forming a dough, kneading, simmering. Equipment - stovetop, saucepan) (5.5.1)

fillout summary sheet ) (5.6.1) Students use recipe books and previous work done on bush foods to modify. In-school excursion (Aboriginal community member - bush tucker demonstration) Demonstration - Golden Syrup dumplings o Pra ctic al Gol den Syr up du mpl ing s (5.1 .1) (5.5 .1)

Early European influences including diet of early Europeans (5.6.1) Introduction of new foods to Australia (5.6.1) (N) (H)

Consider the nutritional implications to indigenous Australians of less traditional food being eaten as a consequence of European settlement (5.6.1) Discuss the impacts of early European influences (impact of migration on food habits) (5.6.1) (N) (H)

Group discussion on nutritional implications (with teacher facilitating) eg. Diabetes, obesity, heart disease and report back to the class (5.6.1) Worksheet - "Food after the First Fleet" (5.6.1) Worksheet - "Origin of our Food Habits" (5.6.1) students organize dates on sheet onto a timeline which they must draw to scale (N) (H) Demonstration - Shepherd's Pie Practical - Shepherd's Pie (5.5.1) (5.1.1) Notetaking from board on Nutritional components of food food nutrient groups Students produce magazine collages of food supplying each of the nutrients

Diet of early Europeans Methods and equipment used in the preparation and processing of food. (Techniques -Dicing, mashing. Equipment - skillet, oven). (5.5.1) nutritional components of food food nutrient groups o proteins o carbohydrates o lipids o vitamins o minerals o water

Demonstrate safe, cooperative and hygienic work practices (5.1.1) Demonstrate appropriate selection of techniques and equipment in food preparation. (Techniques -Dicing, mashing. Equipment - skillet, oven) (5.5.1). Explain the role of the nutritional components of food in the body

Multicultural influences including effects of immigration on lifestyle and food habits types of foods and flavourings preparation techniques and cooking methods (5.6.1) (T) (H)

Identify the major multicultural influences on contemporary Australian diets (5.6.1) Investigate/examine the food habits of a specific culture (T) (H)

Methods and equipment used in the preparation and processing of food. (Techniques - stir frying. Equipment - wok). (5.5.1)

Demonstrate safe, cooperative and hygienic work practices (5.1.1) Demonstrate appropriate selection of techniques and equipment in food preparation. (Techniques - stir frying. Equipment - wok). (5.5.1) Identify broad guidelines for healthy eating to promote optimal health and prevent disease Discuss the defining characteristics of Australian food (L) (H) Design, plan and prepare safe food items, which reflect the changing nature of Australian cuisine

Notes/textbook activities (pp. 11-15 in Food Technology The Essential Ingredient Excursion to the Italian Forum, Leichhardt Talk on history of Italians in Australia, Pizza Making Demonstration, Visit to gelateria Research (Assessment Task 1) (5.4.1; 5.3.2) (T) (H) Demonstration - Sang Choy Bow Practical - Sang Choy Bow (5.5.1) (5.1.1) Video showing traditional Chinese method of making Sang Choy Bow

National guidelines for healthy eating including the National Dietary Guidelines for children and adolescents Evolution of an Australian cuisine

Lecture (explain background behind guielines Notes Students copy guidelines from board Students produce flyer to promote guidelines Individual/Personal definition of Australian cuisine(L) (H) Class comparison/discussion of defintions Design brief - "Aussie" Dinner Party (Group or individual)

Methods and equipment used in the preparation and processing of food. (Techniques -Glazing, Baking. Equipment - oven). (5.5.1)

Demonstrate safe, cooperative and hygienic work practices (5.1.1) Demonstrate appropriate selection of techniques and equipment in food preparation. (Techniques -Glazing, Baking. Equipment - oven) (5.5.1) Examine the influences on food selection and changes in eating habits (5.6.1) Assess the relative impact of current circumstances on food selection (5.3.2) Examine the impact of media on food selection (5.3.2) (N) (H)

Demonstration - Mini Spring Rolls Practical - Mini Spring Rolls (5.5.1) (5.1.1)

Influences on food selection including physiological psychological geographical (topography/climate) social economic technological religious media/advertising (5.6.1)

10

Factors affecting current consumption patterns including social economic nutritional

Group work each group is given an influence and have to explain it/give examples Presentation each group presents their finding to class Class discussion on impact onf current circumstances (sit in a circle and discuss own situation and how it affects what iis eaten) Report (5.6.1) (5.3.2) (N) (H) Students watch a series of TV programs and work out the percentage of food ads. They then interview other students to ask how this affects them. Report findings in book. Relate changes in consumption Notes on how these factors patterns to their social, economic, affect consumption patterns in nutritional and environmental Australia impact (5.6.1) Spelling Test

 environmental (5.6.1) Vocabulary

Extension Activities

Development of food production and processing from both historical and contemporary perspectives (5.6.1)

Investigate the development of the Australian food industry in consideration of food-related technologies that have emerged over time (5.6.1)

Internet Research (5.6.1)

Unit Evaluation:

Variation to program: