COURSE OUTLINE – SEMESTER / TERMWISE Year 2016

HEDLAND SENIOR HIGH SCHOOL

TECHNOLOGY AND ENTERPRISE LEARNING AREA

YEAR 12 – GENERAL COURSE– FOOD SCIENCE AND TECHNOLOGY

UNIT 3 – Food Science

UNIT 4 – The Undercover Story

COURSE INFORMATION 2016

  • Course Outline
  • Teaching Program
  • Assessment Outline

TEACHER:Mrs Marie Myrna Anabelle CHANIER

Term 1 – 1st February – 8th April 2016

Week / Date / MONDAY
PERIOD 5 / WEDNESDAY
PERIOD 1 / THURSDAY
PERIOD 3 / FRIDAY
PERIOD 4 / Additional Information
Task Due
1 (1) / 1/2
–
5/2 / Introductory Lesson
Introduction of Food Science Syllabus Year 12, Course Outline, Assessment Outline and External Set Task, Curriculum Council Documents, Senior School Assessment Policy
Revise and Refresh:
  • Workplace procedures for health and Safety in the Kitchen
  • Laws and Regulations
/ Revision on Workplace Regulations for Safety and Health and Preparation Practices:
  • Safe personal presentation standards
  • Personal grooming and hygiene, appropriate clothing and footwear
  • Safe work techniques using knives and equipment, handling hot surfaces, emergency procedures, safe posture including lifting, bending and standing
/ Nutrition –
Food Sources and Role of macronutrients and micronutrients for health:
  • Carbohydrates
  • Fats
  • Protein
  • Fat-soluble vitamins A and D
/ Nutrition –
Food Sources and Role of micronutrients for health:
  • Water-soluble vitamins B1, B2, B3 and C
  • Minerals: Calcium, Iron and Sodium
/ Required equipment:
  • Display File
  • Pen
  • Copybook
Teaching Strategies and Aids:
  • Video on Safety in Commercial Kitchen
  • Worksheets on Workplace Regulations for Safety and Health and Preparation Practices
  • Worksheets on Macronutrients and Micronutrients

2 (2) / 8/2
– 12/2 / Nutrition –
Effects of under-consumption of nutrients on health:
  • Anaemia
  • Osteoporosis
/ Nutrition –
Effects of under-consumption of nutrients on health:
  • Malnutrition
  • Constipation
/ Practical
Chicken Enchiladas with Tomato Salsa
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – frying and baking.
/ Practical
Chinese Steamed Buns
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – frying, boiling and steaming.
/ Teaching Strategies and Aids:
  • Worksheets on Diet-related disorders
  • Teacher’s demonstration during practical class
  • Students carry out practical work

3 (3) / 15/2 – 19/2 / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / Students present will be given some revision work on Food as a Commodity:
  • The economic cost of raw and processed food products

4 (4) / 22/2 – 26/2 / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / Students present will be given some revision work on Food as a Commodity:
The development and use of varieties of food commodities, such as apples and potatoes, to:
  • Alter sensory and physical properties
  • Alter nutritional content
  • Improve yield

5 (5) / 29/2 –
4/3 / Food as a Commodity –
  • The economic cost of raw and processed food products
The development and use of varieties of food commodities, such as apples and potatoes, to:
  • Alter sensory and physical properties
  • Alter nutritional content
  • Improve yield
/ Task 1: Test – Nutrition for Health / Practical
Apple Jalousie
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Stewing and baking.
/ Practical
Argentinian Beef Empanadas
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
8. Cooking Techniques - Shallow Frying, Baking. / Task 1:Test – Nutrition for Health
Due on 2ndMarch 2016
Teaching Strategies and Aids:
  • Worksheets on Food as a Commodity.
  • PPT Presentation
  • Teacher’s demonstration during practical class
  • Students carry out practical work
  • Written Assessment Task 1

6 (6) / 7/3
– 11/3 / Labour Day – Public Holiday / Properties of food –
Functional Properties that determine the performance of food:
  • Caramelisation
  • Crystallisation
/ Practical
Coconut Caramel Custard with Crystallised Orange Peel
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Caramelisation, Boiling and Steaming.
/ Practical
Vietnamese Style Caramel Chicken wings
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
Cooking Techniques – Caramelisation, Boiling and Frying. / Teaching Strategies and Aids:
  • Worksheets on Functional Properties of food
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

7 (7) / 14/3 – 18/3 / Properties of food –
Functional Properties that determine the performance of food:
  • Emulsification
  • Leavening
/ Properties of food –
Functional Properties that determine the performance of food:
  • Aeration
  • Oxidation
  • Rancidity
/ Practical
Grilled BBQ Prawns with Lime Aioli with Rocket Salad
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Grilling, Emulsification
/ Practical
Chelsea Buns with Icing
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Leavening
Baking / Teaching Strategies and Aids:
  • Worksheets on Functional Properties of food
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work
Task 2:Functional Properties of food
Due on 16 March 2016
8 (8) / 21/3 – 25/3 / Processing Techniques –
Investigate wet processing techniques and dry processing techniques:
  • Suitable food commodities
  • Effect on nutrition
  • Heat transfer
  • Sensory properties
  • Cost of ingredients and energy
/ Processing Techniques –
Functional properties that determine the performance of food:
  • Dextrinisation
  • Denaturation
  • Coagulation
  • Gelatinisation
/ Practical
Angel Food Cake
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Whisking, Aeration, Baking
/ Good Friday
Public Holiday / Teaching Strategies and Aids:
  • Worksheets on Processing Techniques
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

9 (9) / 8/3 –
1/4 / Easter Monday –
Public Holiday / Easter Tuesday –
Public Holiday / Practical
Spinach, Ham and Mozzarella Toasties
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Grilling, Dextrinisation
/ Practical
Baked Custard Tart
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Baking, Gelatinisation
/ Teaching Strategies and Aids:
  • Worksheets on Processing Techniques
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

10 (10) / 4/4
–
8/4 / Devise Food Products –
Effects of over-consumption of nutrients on health:
  • Obesity
  • Cardiovascular Diseases
/ Devise Food Products –
Effects of over-consumption of nutrients on health:
  • Type 2 Diabetes
/ Practical
Sweet and sour Pork with Steamed Rice
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Stir frying, Boiling
/ Devise Food Products –
  • Interpret and adapt recipes
  • Devise food order
Finalise their food orders for their next term practical class – Own cooking / Teaching Strategies and Aids:
  • Worksheets on Effects of over-consumption of nutrients on health.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

Term 2 –26th April – 1st July 2016

Week / Date / MONDAY
PERIOD 5 / WEDNESDAY
PERIOD 1 / THURSDAY
PERIOD 3 / FRIDAY
PERIOD 4 / Additional Information
Task Due
1 (11) / 26/4
–
29/4 / Devise Food Products –
  • Devise production plans
  • Apply preparation and processing techniques
/ Devise Food Products –
  • Cost of recipes
  • Evaluation
/ Practical
Khao Mun Gai
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Boiling, Steaming / Practical
Student’s Own Cooking
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques demonstrated.
/ Teaching Strategies and Aids:
  • Worksheets on Recipe adaptation and modification.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work
Task 3: Meals for Health
Due on 27 April 2016
2 (12) / 2/5
–
6/5 / Food Issues –
Societal influences on food choices:
  • Lifestyle
  • Culture
  • Religion
  • Health promotion campaigns
  • Advertising
Revision for Externally Set Task / Food Issues –
Economic influences on food choices:
  • Competition in the marketplace
  • Product availability
  • Consumer resources
Revision for Externally Set Task / Practical
Profiteroles with Chocolate Filling
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Baking, Melting
Revision for Externally Set Task / Practical
Moroccan Cottage Pie
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Boiling, Baking
Revision for Externally Set Task / Teaching Strategies and Aids:
  • Worksheets on societal and economic influences on food choices.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work
Provide worksheets to students related to topics/content for Externally Set Tasks
3 (13) / 9/5
– 13/5 / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / Laws and Regulatory Codes: Worksheets given to students present.
4 (14) / 16/5 – 20/5 / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / TAFE– Some students attending courses / Task 4 –
Externally Set Task
16-20 May 2016
5 (15) / 23/5 –
27/5 / Laws and Regulatory Codes:
  • Role of Food Standards Australia New Zealand (FSANZ)
  • Objectives of Food Act 2008 (WA)
  • Purpose of the Occupational Safety and Health Act 1984
  • Australia New Zealand Food Standards Code for labelling requirements – Listing all 14 requirements
  • Categories of food exempt from food labelling laws
/ Heat and Eat Meals –
The technology process to produce a food product that demonstrates a wet processing technique and a dry processing technique based on a product proposal:
  • Investigation
  • Devise
  • Produce
  • Evaluate
Devise food products
  • Trial recipes
/ Practical
Mixed Berries Cupcakes with Frosting
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Baking / Practical
Beef Bourguignon with Steamed Rice
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Stir-frying, Stewing / Teaching Strategies and Aids:
  • Worksheets on Laws and Regulatory Codes
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

6
(16) / 30/5
–
3/6 / Heat and Eat Meals –
Evaluate the food product:
  • Product’s compliance with the proposal
  • Product’s sensory properties
  • Selection of processing techniques
/ Heat and Eat Meals –
Evaluate the food product:
  • Selection of equipment and resources
  • Time requirements
/ Practical
Chicken Lasagna
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Boiling. Frying and Baking. / Practical
Student’s Own Cooking
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques- To be demonstrated during practical class.
/ Teaching Strategies and Aids:
  • Worksheets on Heat and Eat Meals
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work
RTP Year 12 HOLA/Admin
30 May 2016
Task 5: Heat and Eat Meals
Due on 1 June 2016
7 (1) / 6/6
– 10/6 / Public Holiday / Food as a Commodity –
The Food Supply Chain:
  • Production
  • Procesing
  • Packaging
  • Storage
  • Distribution of food commodities
/ Practical
Chocolate Mousse
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Freezing, Melting. / Practical
Chicken Teriyaki with Coleslaw Salad
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Grilling and Emulsification / Teaching Strategies and Aids:
  • Worksheets on Food as a Commodity.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

8 (2) / 13/6 – 17/6 / Food as a Commodity –
The concept of value-adding to food:
  • Changes to nutritional content
  • Additional processing of food
/ Food as a Commodity –
The concept of value-adding to food:
  • Presentation and service
  • Packaging
/ Practical
Sweet Potato and Couscous Salad
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Boiling / Practical
Mini Cream Horns with Chantilly Cream
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Baking / Teaching Strategies and Aids:
  • Worksheets on Food as a Commodity.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

9 (3) / 20/6 –
24/6 / Dietary Planning –
Dietary Planning:
  • Healthy Eating Pyramid (Nutrition Australia May 2015)
  • Australian Guide to Healthy Eating
/ Dietary Planning –
  • Australian Dietary Guidelines
  • The nutritional needs of demographic groups, such as adolescents and adults
/ Practical
Pavlova
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Baking / Practical
Chicken Parmigiana with Potatoes and Beans
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques – Frying, Baking
/ Teaching Strategies and Aids:
  • Worksheets on Dietary Planning.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work

10 (4) / 27/6
–
1/7 / Dietary Planning –
  • Modification and fortification of foods by altering nutrient content
  • Influences on the nutritional wellbeing of individuals:
  • Lifestyle
  • Cultural traditions
/ Dietary Planning –
  • Devise food products
  • Interpret and adapt recipes
Finalise their recipes and create their food orders. / Practical
Chicken Show Mein Stir-fry
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
Stir Frying / Practical
Student’s Own Cooking
Food Skills, practices and processes:
  1. Select and safely use appropriate equipment.
  2. Measure ingredients using Australian Metric Measures.
  3. Demonstrate mise-en-place and precision cutting skills.
  4. Demonstrate safe food handling practices.
  5. Demonstrate wet and dry cooking techniques.
  6. Demonstrate teamwork skills.
  7. Produce and present safe, quality and palatable food.
  8. Cooking Techniques –
To be demonstrated during practical class. / Teaching Strategies and Aids:
  • Worksheets on Dietary Planning.
  • PPT Presentation - slides
  • Teacher’s demonstration during practical class
  • Students carry out practical work
Task 6: Dietary Planning
Due on 29 June 2016

Term 3 –20thJuly – 23rd September 2016