Year 6 FOOD TECHNOLOGY

Students will investigate what ingredients are essential when producing a savoury and sweet food item, how to match foods with each other and how to improve the health value of food. Students will have the opportunity to work individually and in teams to plan and produce a suitable two course meal and savoury and sweet foods for a special event.

Students will learn through developing their practical skills and being exposed to a range of food items. They will prepare a variety of recipes using a number of different cooking methods, including baking, grilling and frying and begin to develop skills in the kitchen which will support further Food Technology study.

Course and Assessment Overview 2019

Week Content Assessments

Term 1

1

Introduction to Foods

K – Understand the expectations for Yr 6Foods as well as extending Yr6 skills

D – Do a dish

B – Safe and careful

– Expectations

– Health & Safety

– Understand properties of food

– Sensory Properties of food

– Knife skills

 
2-3

KNOW – Understand Health & Safety in Food & Technology as well as the properties of food.

To aid students’ organisation a short brainstorming of ideas and ordering task could be set up to encourage students to work in an organised manner e.g.

· Stools under tables

· Hair back/jewellery off

· Aprons on

· Units cleaned

· Hands washed

DO – Learn the skills to identify good health & safety and use sensory terms to describe food.

Learning about the 4 C’S of hygiene

Main Activity: How to be safe and hygienic in the Food room. Work sheet activity 1 and 2 the importance of safe and hygienic working. Emphasis should be made as to the expectation and quality of written work – we expect full sentences/neat handwriting. Lower ability students should use key word sheets to help order sentences. Storing food safely and hygienically in and out of the classroom. The where and why? Students may benefit from discussing what they understand from personal experience or potentially how they have never noticed an order to the storage of food in their homes. 

BE – Open minded and listen to your senses

QW – What do you think you will need every lesson to be successful? 

QW – What does health and safety look like in a kitchen?

 
4-6

Revision & Introduction to Vegetables

K –  Understand types and classification of vegetables

D – Worksheets and identify vegetables

B – Conscientious – get your brains working!

Discuss vegetable gardens

Task 1: Health and safety
7

Vegetable Latkes

K – Understand grating and frying patties successfully

D – Vegetable Latkes

B – Thorough and careful

Vegetable Latkes (file recipe)

Analysis of Food Product

8-9

KNOW– understand how to read a recipe.

DO- read a recipe, compare to another and create one of your own.

BE– aware of other students, and assist friends who struggle to follow a recipe

 
10 Food pyramid and macro nutrients in foods Task 2: In class poster

Term 2

Week 1

Variety of colors

The Perfect Pizza

K – Understand how to use yeast and create a design brief

D – Create a perfect pizza

B – Co-operative and creative

Pizza Design Brief
2 Cooking  
3 Using senses with food analysis In class sense taste, hear, feel and see test
4-7

Multicultural foods

· Investigating different cultures and foods

· Compare and contrast

· Analysing food groups and context of each

 
7-8 COOKING TASK Task 3: Multicultural food task
9 MASTERCHEF  
10 Masterchef Challenge Masterchef Challenge – who will win?

Term 3

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Term 4

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This document is subject to revision.

The Year ___ Syllabus for _________________________ can be found on the SCSA website.

http://www.scsa.wa.edu.au/