Technology & Enterprise

Year 8 Food Technology

CORE VALUES

· Respect and concern for others and their rights

· A pursuit of knowledge and a commitment to achievement of full potential

OUTCOMES

· Technology Process

· Technology Skills

RATIONALE

This unit concentrates on developing simple food preparation skills and gaining an elementary knowledge of nutrition by applying the Healthy Diet Pyramid and the Australian Dietary Guidelines to evaluate food items prepared.

Students will theoretically and practically discover many factors including:

· Safety and hygiene in relation to food preparation

· Measuring and weighing techniques

· Recipe interpretation

· Kitchen equipment

· Oven management

· Function of food

· The importance of breakfast

· Fibre in the diet

· Entertaining friends

Week/ Lesson	Overarching Outcomes	Learning Outcomes	Learning Experience	Assessment	Resources
1/1		Outline and requirements of course. Identify basic food hygiene practices. Explain why safety is important when handling equipment.	Student design and make a safety or hygiene poster		Folders Outline booklet
1/2	2	-Measure ingredients accurately. -Use kitchen equipment efficiently and safety. -Select appropriate equipment for a given task. -Develop sound work habits in the kitchen.	Teacher demonstrate and Students prepare fruit salad		Recipe Worksheet
2/1	7	List nutrients and give two examples of major food sources of each Nutrients. Explain the primary function of each nutrient. Determine the role nutrients play in the function of the body system. -Explain why the body needs food.	Teacher explains why the body needs food. Brainstorm “what functions food performs in the body?” Discuss ‘what type of food performs each function?’ List nutrients and give two examples of major food sources of each Nutrients. Explain the primary function of each nutrient. Determine the role nutrients play in the function of the body system.		workbook
2/2		Prepare a simple nutritious -Explain why the body needs food.	Prepare Danish Sandwich	TS	AWW’ Easy Entertaining’ p27 Recipe
3/1	7	-Determine the types of food models available for healthy eating. -Explain the Healthy Diet Pyramid. -Determine where different foods belong in the HDP. -Explain why the body needs food.	Students view HEP DVD and complete questions. Students complete worksheets on HDP and why the body needs food		Worksheet
3/2	2, 4	Measure ingredients accurately. Use kitchen equipment efficiently and safety. Select appropriate equipment for a given task. Prepare and present simple nutritionally balanced foods.	Students prepare a breakfast smoothie using a selection of ingredients.	Assess practical
4/1	7	Identify the Australian Dietary Guidelines. Determine how the ADG can improve their health.	Watch ADG (dog) video		ADG video Worksheet
4/2	4	Prepare simple family meals promoting the HDP. Prepare a range of baked products which include a wholegrain cereal in the recipe.	Teacher demonstrates pizza Students select toppings for pizza following HDP	TS	AWW ‘Summertime’P63
5/1	2,3,4	Identify the reasons for the need for Eating a healthy breakfast. Determine what are the essential components of a healthy breakfast? List the factors which are likely to influence breakfast choices? Complete a simple survey and draw conclusions from the results Work cooperatively in groups in the classroom situation.	Introduce Breakfast Design Brief – emphasize investigation (Due week 9) Video - “Guess Whose Coming to Breakfast” Students complete worksheet on video Students carry out class survey on breakfasts and draw conclusions	TP Assessment task	Breakfast Design Brief Recipes Video - “Guess Whose Coming to Breakfast NIS – p110
5/2	2,4,	Measure ingredients accurately. Use kitchen equipment efficiently and safety. Select appropriate equipment for a given task.	Students prepare pikelets	TS
6/1	2,3,4,	Compile a food order for Breakfast Design Brief(cooking wk 8)	Teacher display different commercial breakfast products (for students to taste.) Student taste a range of breakfast bars and compare to find the most nutritious bar. Students start food orders for design brief	TP	Recipe Worksheet Up and Go, Kellogs Breakfast Bars etc) and dem homemade breakfast smoothie using milk, yoghurt, banana and weetbix Smoothie Maker
6/2	2,4,	Prepare a range of baked products which include a wholegrain cereal in the recipe. Measure ingredients accurately. Use kitchen equipment efficiently and safety. Select appropriate equipment for a given task. Demonstrate skills in oven management	Teacher Demonstrate how to make muffins Students make muffins	TS	Recipe Worksheet
7/1		Students research Breakfasts in other countries Students complete food orders. Vegetable cookery	Discuss the importance of vegetables in the diet-vitamins, minerals, fibre
7/2	4	Discuss the promotion 2Fruit, 5 Vege and how they can apply it to food selection State the advantages of eating a diet high in the fruit and vegetables Prepare a range of fruit and vegetables dishes. Prepare and serve simple meals observing Australian Dietary Guidelines.	Students prepare Stir fry chicken and vegetables	TS Assess muffins	Recipe Worksheet
8/1	8	Students complete time plan, equipment sheet	Students complete all time plan, equipment		Breakfast around the world cards
8/2	1,2,4	Prepare and present simple nutritionally balanced breakfast. Evaluate food choices made using HDP.	Breakfast design brief - cooking - evaluation	Tech Process: Outcome 1	Evaluation sheet Camera
9/1	3	Evaluation of breakfast task	Teacher discusses with students the PMI of the breakfast task. Teacher discusses evaluating Teacher hand out photo’s Students complete evaluation of breakfast and hand in assessment task	Tech Process: Outcome 1
9/2		Prepare and present simple nutritionally balanced foods.	Students prepare Spaghetti Bolognese Highlighting – cooking of pasta, Terms – sauté, dice, simmer, boil,	TS Assess practical	Recipe Worksheet
10/1		Describe the influencing factors which affect the choice of food for different social occasions	Students prepare simple Scones Highlighting rubbing in method Oven management Testing of scones	TS Assess practical	Recipe
10/2		Prepare and package a food suitable for gift giving	Students prepare Chocolate Slice and package		Recipe