Code: HEC004
Title: Food, Family & Flannelette
Pre-requisites: HEC001 and/or HEC 002 recommended
Outcome levels: Level 6
Coordinator: Carolyne Foley

Many of our social activities take place in the outdoor, be it at the beach, the park, a sporting event or even in our own backyard.  This unit of work looks at foods that can be prepared and served in these places.  Then, for the textile study we will make a Quillo.  Whats a Quillo? A quilt in a pillow.

This unit of work is highly recommended for students intending to study Home Economics in Year 11 and 12.

Topics

• Plan and prepare meals using basic ingredients
• Explore different food products
• Plan and prepare a social function
• Consider the elements and principles of design
• Design, construct and Evaluate a Quillo.

• Assessment

Practical demonstration

A practical Design Challenge towards the end of the term. Students are also required to complete a production sequence 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.

Students will follow a  pattern to construct thier Quillo but will be required to design the Applique for the pillow section.  Assessment will again be ongoing and also at the completion of the item.

A design folio that includes an Investigation, Ideation, Production Sequence and Evaluation is to accompany the practical item. 

In class test

Completed at the end of the semester. This test consists of short answers.

Research assignment

Completed before the end of the food preparation component of work.

At completion students should know

• Strategies that support healthy eating behaviours
• How to prepare and present health promoting foods
• The impact of particular materials used in products
• How to use specialised equipment in the production of products
• The impact of marketing strategies
• How to use Technology Practice i.e. Investigation, Ideation, Production and Evaluation
• How to make quality products

At completion students should be able to

• Propose and implement strategies that support healthy eating behaviours
• Prepare and present a variety of healthy foods for families.
• Work safely accurately and efficiently whether individually or in teams.
• Select and use appropriate equipment to support their design briefs.
• Complete detailed workplans.
• Negotiate and refine production procedures in making quality products
• Generate and communicate design ideas
• Judge the appropriateness of their own processes and products

Literacy elements

• Read and interpret instructions, diagrams, patterns, recipes and consumer advertising materials
• Use language and terminology that is subject specific.
• Write management plans and short responses.
• Listen and interpret verbal instruction and act upon these.
• Observe and process knowledge, ideas and data from teacher demonstrations and apply this to their own projects.
• Negotiate use of resources.
• Estimation and measurement
• Estimate and allocate time

Integrated technology

• Knowledge and application of Technology Practices to work technologically. Note: Technology practice (as described in the 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, sewing machines.
• Word Processing
• Use of “click and view” in the ISC.
• Internet research
• Food Works program

Assignment guidelines

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

Resources

• 2 Tea Towels
• A4 Plastic Pocket (Insert to hold work plans)
• 1 x A4 2D Ring binder and reinforced refill paper OR 1x A4 Excercise Book (160 page)
• 1 slice tin (28cmx 18cm) and 1 pie dish are often required for practical cooking. Students cannot take school dishes home.
• Protective shoes must be worn in all practical lessons.

Text - “E-Food, Food and Technology Book 2” Compton and Warren. This book is provided by the school under the textbook hire scheme. “Resources for Living” Waddell. This book will be provided 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.

Students will be required to provide the fabric and other requirements for the construction of their textile articles. Extra detail regarding these requirements for all practical work will be explained in class. Participation in practical work is essential.

Related Links

Nutrition Australia

Recipe Finder