Year 10

International Food

& Culture

RATIONALE

The focus for this unit is food for communities. The ways community groups choose and use food and the reflection of environmental conditions and cultural traditions. In this unit, Students select and use techniques and equipment safely when preparing food to meet performance requirements for a community group. Students apply their knowledge of food varieties and their distinctive properties can be managed safety.

They evaluate group working skills and how well other identified requirements are met for the community groups.

Students explore consumer and enterprises relationships in the communities and how these impact on the availability and diversity of food service, products and equipment.

This unit concentrates on the individual’s knowledge and understanding of the meals, diets, lifestyle and culture of Australia and other international countries.

Students will study the following content:

ä Identify what factors influence Australia’s culture.

ä Understand the American, Mexican, China, Indian, Japanese, Indonesia, Germany, Middle East, France and Italian cultures and prepare and serve a range of specialty meats/dishes from these countries.

ä Investigate the role of Staple Foods play in the diet of people from different countries.

ä Investigate the role of herbs and spices from different countries.

ä Examine factors affecting food choice in these countries.

ä Identify different utensils and materials used to prepare specialty dishes.

ä Choose a country of choice to study and investigate.

ä Research and locate information related to their country of choice.

ä Design, prepare and evaluate food dishes from the chosen country.

ä Prepare an oral talk and demonstration about the chosen country.

ä Collect and discuss information with others about different countries and cultures.

ä Prepare and serve dishes from other selected countries and cultures, using a variety of cooking equipment.

ä Recognise and discuss ways in which other cultures celebrate Easter, Christmas and other important festive times/events of the year or lifecycle.

OUTCOMES

Outcome 1: Technology Process

Students apply a technology process to create or modify products, processes, systems, services or environments to meet human needs and realise opportunities.

(T & E: Out 1)

Outcome 2: Materials

Students select and use materials that are appropriate to achieving solutions to technology challenges.

(T & E: Out 2)

Outcome 3: Technology Skills

Students apply organisational, operational and manipulative skills appropriate to using, developing and adapting technologies.

(T & E: Out 6)

Outcome 4:. Technology in Society

Students understand how cultural beliefs, values, abilities and ethical positions are interconnected in the development and use of technology and enterprise.

(T & E: Out 7)

ASSESSMENT POLICY

1. Subject Completion

A total of two tasks and a test form the assessment program for Year 10 International Foods and Culture. The outcomes chosen for each task give students at least two opportunities during the course to demonstrate their achievement of each outcome.

(Copies of the assessment are available on the ‘P’ drive on the school website if student loose or misplace tasks)

Assessments will consist of individual or group work and:

ä Must be submitted on the due date, otherwise students will not participate in practical work until the assessment is complete to the teachers satisfaction

ä Majority of the task must be done during class time and progress recorded with the teacher.

2. Absenteeism

2.1 Practical Tasks

If a student is absent for a practical task the following procedure will apply:

Complete the Practical Task at a later date.

If a student misses a practical assessment for acceptable reasons, he or

She should be given an opportunity to complete the task at a later date

if possible.

The following have been deemed by the College as unacceptable:

* Unexplained or unsubstantiated absences.

* Deliberate cases of misadventure, eg. Missing a bus

* Absence due to appointments which could be held at another time, eg. Driving tests. If the appointment has already been made and cannot be changed, the assessment task may be completed. This may only be done if the teacher is advised of the appointment as soon as the assessment task is announced and alternative arrangements can be made.

Not possible to complete the Practical Task at a later date.

If it is not possible to complete the practical task at a later date due to the nature of the task, a rating may be determined by using the observations made of a student’s ability in similar activities leading up to the practical task

International Food & Culture

OUTLINE

Week	Lesson 1	Lesson 2	Lesson 3	Assessment
1		Introduction Safety Hygiene Outline Assessments	Carnivale- Prac- Pancakes	Work Sheets
2	Chinese New Year Prac - San Choy Bow	Staples – What are they? Investigation - Looking at Grains.	Rice investigation	Assessment - Materials
3	Prac – Fried Rice Nasi Goreng Chicken Rice	China Demonstration Golden steamed cake	Beef and Black Bean Sweet and Sour Chicken Fried Rice	Work Sheet
4	Library Assessment Research - Staples	Japanese - Prac - Sushi	Demonstration – Tempura Prac - Teriyaki / Teppan yaki	Assessment Prac
5	Public Holiday	Indonesia- Prac – Chicken and Pineapple	Prac - Satay
6	Prac – Individual Staple foods dishes	Evaluation Hand in Assessment Task 1	Easter – Greek Twists	Assessment Individual Prac
7	Easter- Yeast Buns	Easter - Yeast Buns	Good Friday
8	Easter Monday	Prac Samoosas	Library Research- Country
9	India Theory - spices Make curry powder	Prac – Butter masarla chicken, Puris, Dhal, Dry Beef Curry Tandori Chicken & Rice	Commence Assessment Task 2 Library Research- Country	Group Assessment
10	Middle East Demonstration – Blinztes Food order	Prac – Middle Eastern Meal	Library Research- Country Individual Food Orders for Presentation	Assessment Prac (Food Orders due)
11	Pupil Free Day	Greece Sumarian Sausages	Individual Presentation - Country
12	Presentation - Country	Presentation - Country	Prac – Spinach Triangles
13	Italy Theory Florentine Bowknot Cookies	Prac - Risotto	Italian Dessert	Assessment Prac
14	Presentation - Country	Practical Assessment Country	Evaluation – Country Hand in Assessment Task 2	Group Assessment due
15	Demonstration - Fondue	France – Crepes	Prac – Coq au Vin
16	Public Holiday	Prac – Normandy Tart	Germany –cookery
17	Prac – Torte; sponge	Prac –Decorate torte
18	Prac – Corn chowder	USA Theory Prac – Buckwheat pancakes	Prac – Brownies
19	Mexico Theory Dips	Prac - Buritos	Dem – Corn bread Prac-Chilli con Carne