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Our School

Teaching & Learning

Grab & Go Foods!

Code: FST002
Title: Grab & Go Foods!
Pre-requisites: HEC 001 is recommended but not essential
Outcome levels: Level 5
Coordinator: Carolyne Foley

Never before have we been challenged with such a complex and changing food market. With over 15,000 food products on the market this unit of work explores the latest trends in eating, focusing on the ‘eat most’ sections of the Healthy Diet Pyramid.

The myth that ‘busy lifestyles’ result in boring food is exploded as students use their creativity to select from a range of fruits, vegetables, breads and cereals to prepare a variety of nutritious and tasty foods.

Topics

Investigate safety and hygiene in the kitchen
Discover healthy eating models
Investigate consumer practices
Use a variety of large and small equipment in the kitchen
Produce and evaluate a variety of foods
Make informed decisions on what to eat

Assessment

Practical demonstration

Some ongoing assessment of practical cooking will occur throughout each term as well as a practical cooking exam towards the end of the semester. Students are also required to complete a work plan for cooking each week which forms part of the assessment.

Cooking Schedules are distributed to all students at the beginning of each semester so that prior planning can take place.

In class test

Short answer tests are completed at the end of each term.

Research assignment

At the beginning of term 2 students will be researching the importance of breakfast. Class time will be allocated but it is expected that some work will be completed at home.

At completion students should know

A range of health promoting ideas
The influence of a range of factors on our own eating behaviours and trends in the community
How to make decisions and respond to challenges when using equipment and applying skills to choose, produce and serve food from the ‘eat most’ section of the Pyramid
Unsafe, harmful or risky situations and behaviours relevant to food preparation and service
Current trends in food choices
How to use technology practice i.e. Investigation, ideation, production and evaluation in the production of products

At completion students should be able to

Implement the food models in food preparation
Design, make and analyse healthy foods using fruits, vegetables, breads and cereals to produce quality products
Use a variety of techniques in food preparation
Propose and enact safe working behaviours
Predict the impact of current trends in foods
Use technology practice
Judge processes and products and how they meet the needs of people

Literacy elements

Read and interpret instructions, diagrams, recipes and consumer advertising materials
Write work plans, reports, labels, menus, tables and graphs
Seek and appraise information
Use language and terminology specific to the subject area
Observe and process knowledge, ideas and data from teacher demonstrations and to apply this to their own project
Negotiate use of resources

Integrated technology

Knowledge and application of Technology Practice to work technologically. Note: technology practice (as described in the years 1 to 10 Technology syllabus) involves developing and evaluating practical, purposeful and innovative products
Effective use of the Internet, DVD’s and VCR’s to access and analyse data
Word processing

Assignment guidelines

Please refer to the Assignment Guidelines on how to set out bibliographies and references.

Resources

2 tea towels
2 x A4 Plastic Pockets (insert to hold work plan)
1 x A4 2D Ring binder and reinforced refill paper OR 1 A4 Excercise Book (160 pages)
1 slice tin (28x 18cm) and 1 pie dish are often required for practical work
Protective shoes must be worn for all practical lessons

Text - “E-Food, Food and Technology Book 1” Compton and Warren. This book is provided by the school under the textbook hire scheme.

Students will be required to bring ingredients from home for all practical cooking. Extra detail regarding all practical work will be explained in class and teachers will give students a practical cooking schedule for all practical cooking each term. Participation in practical work is essential.