YEAR 8 FOOD TECHNOLOGY

Course and Assessment Overview 2019

The course offers students the opportunity to explore food in an exciting and practical way. Students study food as an essential need for the function of the human body and its relationship with good health, focusing on the role of fruit and vegetables, a range of nutrients and the importance of breakfast in the diet. Students also learn about the importance of safety and hygiene in the kitchen environment and preparing food for social occasions. Students learn through developing their practical skills and being exposed to a range of food items.

In practical classes, students 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 become an invaluable tool for the rest of their life.

 

Knowledge, understanding and skills

Students will develop:

  • knowledge, understanding and skills related to food hygiene, safety and the provision of quality food
  • knowledge and understanding of food properties, processing and preparation and an appreciation of their interrelationship to produce quality food
  • knowledge and understanding of nutrition and food consumption and an appreciation of the consequences of food choices on health
  • skills in researching, evaluating and communicating issues in relation to food
  • skills in designing, producing and evaluating solutions for specific food purposes
  • knowledge, understanding and appreciation of the significant role of food in society.

 

Week Content Assessments

Term 1

1

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?

Food and safety mindmap
2

KNOW – How to read recipes, wash up effectively and understand measurement

DO – Learn the skill of accurate measuring by making Truffles

BE – Cooperative and respectful with your partner

How to read a recipe

How to measure accurately and understand the different measuring equipment as well as their abbreviations

Evaluation sheet explained

⦿ Basic knife skills in food preparation.

⦿ How to wash up and tidy away the food room.

⦿ How to conduct a sensory analysis of your practical work.

Evaluation and outcome reflects appropriate skills, language, planning and teamwork.

Suggest peer assessment of teamwork or handwashing.

3

KNOW – How to use cooks knife safely and develop knife skills. Learn about different equiptments used in the kitchen. Learn about different types of knives and utensils used to make baking and cooking more efficient

DO – Learn how to slice and chop safely by making a baking dish.

BE – Conscious of your safety habits

Crosswords, word searches and booklet activities
4

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

Task 1: Create a recipe
5

KNOW – Understand the stove both gas & electric

DO – Learn how to use the stoves safely by making a dish

⦿ How to safely and effectively use the electric and gas grills.

⦿ How to modify a food product to improve it.

Success criteria:

⦿ Produce a well prepared and cooked croque monsieur.

Identify suitable modifications for this dish to improve flavour and texture.

BE – Cooperative and respectful

How to use the stove, both the cooktop and oven

Discuss the School Tea/Breakfast next week and arrange roles for students – Head Chef, Waiters, Baristas, Back of house preparation staff

6

⦿ Understand what bacteria need to grow.

⦿ Know how to minimise the risk of bacteria multiplying.

Success criteria

⦿ Identify what foods are more likely to harbour bacteria.

Be able to conduct yourselves safely and hygienically in the food room.

Identify from the list which three things bacteria need to grow. Explain to what extent bacteria need these 3 things and discuss how, from previous practical activities, we try and avoid this in Food Tech.

Task 2: CREATE A CLASSROOM POSTER OF BACTERIA
7

KNOW- understand the food pyramid, and label reading of nutrients

⦿ Nutritional value and physical properties of food determine preparation techniques

⦿ Students to understand the nutritional value of a nutrient prior to embarking on cooking exercise

DO: Compare different food products, and indicate how the nutritional value affect the quality of the food. Look at different types of vegetables and fruits , and examine the fibre content of them.

BE: conscious of other students and their beliefs about food

8

KNOW: understand how different cultures eat, and what their stable food groups are.

⦿ Identify and describe key attributes of ingredients (BD, TP).

⦿ Describe how societal and/or environmental issues can influence product decisions

DO: look at different countries, cultures and foods that are eaten in Australia. Compare and contrast. Do a blind taste test of different foods around the world

Survey and evaluation
9

KNOW – Etiquette in serving School Tea/Breakfast

DO – Practice your etiquette by serving Devonshire Tea for parents and friends

BE – Respectful, polite and impressive

Students to run a Tea/breakfast for their class

 

Invitations

Cooking preparation

Menu design

10 SERVING OF TEA/BREAKFAST Task 3: project

Term 2

1

Revision & Introduction to Vegetables

K – Revise year 7 and understand types and classification of vegetables

D – Worksheets and identify vegetables

B – Conscientious – get your brains working!

Discuss vegetable gardens

 

Glossary Word: Grating, Food Poisoning, Nutrients

Equipment Revision Sheet

Measurement Revision

Classification of Vegetables

Vegetable Research Project

2-3

Revision & Introduction to Vegetables

K – Revise year 7 and understand types and classification of vegetables

D – Worksheets and identify vegetables

B – Conscientious – get your brains working!

Discuss vegetable gardens

Glossary Word: Grating, Food Poisoning, Nutrients

Equipment Revision Sheet

Measurement Revision

Classification of Vegetables

Vegetable Research Project

4-6 Healthy eating Task 4 :In class : Healthy eating poster
7

Sweet Potato & Chickpea Burger

K – Understand successful frying and using vegetables in creative ways

D – Sweet Potato & Chickpea burger

B – Safe and careful

Sweet Potato & Chickpea Burger

Analysis of Food Product

8 Cooking
9

K – Understand the Digital Flip Chart & designing packaging

D – Glossary words, Digital Flip Chart & Package for your biscuits

B – Creative in your thoughts

Glossary words: Creaming, Melt & Mix

Digital Flip Chart

Design a biscuit package

10 In class packaging design Task 5 : Packaging project
8
9
10

Term 3

1

2
3
4
5
6
7
8
9

Term 4

1

2
3
4
5
6
7
8

This document is subject to revision.

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

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

 

Safe Food Australia – A guide to the Food Safety Standards

  1. http://www.foodstandards.gov.au/publications/Pages/safefoodaustralia3rd16.aspx
  2. Rainbow Supermarket – Your Virtual Grocery Store
    http://daa.asn.au/hesy/FlashItems/vgsen%5B13.04.10%5D.swf
  3. Australian Healthy Food Pyramid from Nutrition Australia
    http://nutritionaustralia.org/national/resource/healthy-eating-pyramid
  4. SafeWork SA – Safe, Fair, Productive Working Lives
    http://www.safework.sa.gov.au/activitiesandtests/virtualhotel/
  5. What Are What We Eat ?- Primary Workbook
  6. What Are What We Eat ? – Secondary Workbok
  7. Australian Cuisine- Food Timeline and Eating Patterns
  8. Coffee Machine Manual
    http://www.clivecoffee.com/assets/Lacimbali_M21_Manual.pdf