Code: FST003
Title: Ready, Steady, Cook!
Pre-requisites: FST002. Students who have not completed FST 002 should choose HEC003
Outcome levels: Level 5
Coordinator: Carolyne Foley

This unit builds on the work covered in FST002, focusing on the ’eat moderately’ and ‘eat least’ sections of the Healthy Diet Pyramid. Students are challenged to use fats, sugars and salt so as not to impact negatively on their health, as well as use a variety of protein foods to prepare nutritious and tasty meals. The impact of changing technologies and lifestyles are explored and analysed.

Topics

• Design and prepare health promoting foods
• Make informed decisions on what to eat
• Produce and evaluate a variety of foods
• Analyse the impact of technology on foods
• Investigate current trends and predict future impacts of food choices

Assessment

Practical demonstration

Some ongoing assessment of practical cooking will occur as well as a practical cooking exam toward the end of the semester.

In class test

Completed at the end of each term

Research assignment

Completed at mid semester

At completion students should know

• A range of health promoting ideas particularly related to making meals
• How to make decisions and respond to challenges when using equipment and applying skills to choose, produce and serve food from the ‘Eat Moderately’ and ‘Eat Least’ sections of the Pyramid
• Unsafe, harmful or risky situations and behaviours relevant to food preparation and service
• How to use technology practice i.e. Investigation, ideation, production ands evaluation in the production of products
• Current trends in food choices
• The impact of technology on food and the health of people

At completion students should be able to

• Implement the food models in food preparation
• Design, make and analyse healthy foods using dairy foods, eggs, and meat products to produce quality products
• Understand the need to monitor the use of salt, sugar and fat and to be able to modify recipes and food intake
• 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
• Produce quality products
• 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 A4 plastic pockets (inserts to hold workplans
• 1 x A4 2D ring binder and reinforced paper OR 1 x A4 Excercise book (160 pages)
• 1 slice tin (28x 18cm) and 1 pie dish are often needed for practical cooking. Students cannot take school dishes home.
• Protecive 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.

Related Links

Practical cookery outline

Obesity Assignment S2

The Go For 2 and 5 Website

Nutrition Australia