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Code: FST004
Title: World Cuisine
Pre-requisites: HEC003, FST002 or FST003 recommended
Outcome levels: Level 6
Coordinator: Lois Cuddihy
World Cuisine begins at home by exploring contemporary nutritional issues that are shaping the Australian cuisine. Skills are developed to enhance individual and family diets through increasing nutrition for a variety of circumstances.
The world’s cuisines are then explored to develop an understanding of the cultural influence on cuisine from other countries.
This unit of work is highly recommended for students intending to study Hospitality or Home Economics in Year 11 and 12.
Topics
- Create exciting and nutritional meals for everyday use
- Discover the importance of snacks
- Create healthy lifestyle options to overcome our time poor, media influenced society
- Develop skills to adjust recipes to meet individual needs
- Identify cultural influences on various cuisines
- Explore Asian, European, Mexican and African cuisines
Assessment
Practical demonstration
Some on going assessment of practical cooking will occur throughout the semester. Students are required to complete work plans each week as part of preparation for practical lessons. These form part of the overall assessment.
Cooking schedules are distributed at the beginning of each semester so that prior planning can stake place. These are also accessible on the student drive.
A practical cooking exam over two lessons will occur towards the end of the semester. This will be linked to the research assignment on a particular cuisine.
In class test
There is a short answer test towards the end of term 1.
Research assignment
Completed in term 2, this written assignment researches a particular country through investigating it’s geographical location, food, traditions and clothing. Class time with computer access is provided, but it is expected that some work will also be completed at home.
At completion students should know
- Strategies that support healthy eating behaviour
- Current and future trends in eating behaviours locally and globally
- Impacts of marketing strategies
- Specialised cooking techniques
- How to apply the process of Technology Practice ie Investigation, Ideation, Production and Evaluation
At completion students should be able to
- Propose and implement healthy eating strategies to prevent dietary diseases
- Select and use appropriate equipment and cooking methods
- Prepare and present a variety of healthy food to a pre-determined standard
- Work effectively in a team
- Acknowledge social and ethical responsibility and tolerance
- Generate ideas for practical work from a variety of sources
- Complete a detailed work plan
- Self evaluate products and procedures
Literacy elements
- Read and interpret instructions, diagrams, recipes and consumer advertising materials
- Use language and terminology that is subject specific
- Write management plans and short responses
- Listen to and interpret verbal instructions and act upon these
- Observe and process knowledge, ideas and data from teacher demonstrations and to apply this to their own project
- Negotiate use of resources
- Estimate measurements
- Estimate and allocate time
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 practical, purposeful and innovative products that meet human needs and wants.
- Use of electronically controlled equipment eg microwave ovens, stoves
- Word Processing
- Use of “click view” program
- Internet research
Assignment guidelines
Please refer to the Assignment Guidelines on how to set out bibliographies and references.
Resources
- 2 tea towels
- 2x A4 Plastic Pockets (Insert to hold work plans)
- 1x A4 2D Ring Binder and reinforced paper OR 1x A4 Excercise Book (160 page)
- 1 Slice tin (28cmx18cm) and 1 pie dish are often required for practical cooking. (Students cannot take school dishes home)
- Protective shoes must be worn for all practical sessions.
Text - “E-Food, Food and Technology Book 2” 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.
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