Code: HEC005
Title: Techno Kid  
Pre-requisites: HEC004
Outcome levels: Level 6
Coordinator: Lois Cuddihy

This unit of work focuses on the needs of children within the family.

Not only will students explore the impact of changing technologies and marketing on the feeding requirements of the young child but they will investigate, in a practical enquiring approach, the development of children in a modern and changing world.

Topics

• Identify and explore stages of children’s growth
• Investigate practices in bringing up children
• Engage in the observation of a child at play
• Design and create a child’s toy or game
• Create meals to meet the nutritional needs of  children
• Investigate fresh versus processed foods (including snacks) for young children
• Explore advertising and marketing influences on meal preparation

Assessment

Practical demonstration

A practical cooking exam towards the end of the term. Students are also required to complete a workplan 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.

For term 2 students will construct a soft toy or board game. Assessment will again be ongoing and also at the completion of the toy/game.

A production plan must be submitted with each.

In class test

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

Research assignment

Completed early term 2. This written assignment is linked with the practical component as students investigate the links between play and the development of a child.

At completion students should know

• The impact of environmental influences on a child’s growth and development
• Strategies that support healthy eating behaviour
• Current and future trends in eating behaviours locally and globally
• The impact of marketing strategies on young children
• How to use Technology Practice ie. Investigation, Ideation, Production and Evaluation
• How to use specialized equipment in the production of products
• How to make quality products

At completion students should be able to

• Prepare and present a variety of healthy foods for young children
• Work effectively in teams
• Select and use appropriate equipment to satisfy design briefs
• Generate and select design ideas and negotiate use of resources
• Negotiate and refine production procedures in making quality products that meet the specifications that are detailed
• Complete detailed workplans
• Judge the appropriateness of their own processes and products

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 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, sewing machines
• 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
• 1 A4 plastic pocket (insert to hold work plans)
• 1x A4 2D ring binder and reinforced refill paper OR 1 x A4 Excercise Book (160 page)
• 1 slice tin (28cm x 18cm) and 1 pie dish are often required for practical cooking. Students cannot take school dishes home
• Potective shoes must be worn for 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 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.

HEC 005 Cooking Schedule

Related Links

Go for 2&5 website

Nutrition Australia