garnish temperature hot surfaces/equipment gas appliances, including ignition Task 2: Two-course meal Meals from the oven kitchen practices prepare and organise work area selection of suitable preparation collect ingredients equipment for different tasks handling raw ingredients personal safety clean-up procedures simple food presentation skills oven 8–9 cleaning hot surfaces/equipment appearance colour garnish temperature Food choices for family meals factors influencing family structure food choices for family meals family size experiencing new foods special dietary needs simple family meals season modify/adapt recipes 10–11 cost selection of suitable preparation equipment for different tasks diversity and variety, including across cultures presentation necessary ingredients: shopping lists, food orders extend family meals Task 3: Food for the family Project management simple family meals follow recipes and/or instructions organisational/ necessary ingredients: shopping lists, food orders interpersonal skills variety of processing techniques personal hygiene practices coordinate processing tasks food safety time management skills prioritise tasks 12–14 decision making problem solving transfer of microorganisms, such as when tasting food for seasoning storage freezing and thawing cross contamination Task 4: Invite the family New foods simple family meals variety of processing techniques interpret cooking terminology 15–16 diversity and variety, including across cultures used in recipes presentation experiencing new foods Sample course outline Food Science and Technology – Preliminary
garnish temperature hot surfaces/equipment gas appliances, including ignition Task 2: Two-course meal 8–9 Meals from the oven prepare and organise work area collect ingredients handling raw ingredients clean-up procedures oven cleaning hot surfaces/equipment appearance colour garnish temperature kitchen practices selection of suitable preparation equipment for different tasks personal safety simple food presentation skills 10–11 Food choices for family meals family structure family size special dietary needs season cost diversity and variety, including across cultures presentation necessary ingredients: shopping lists, food orders extend family meals Task 3: Food for the family factors influencing food choices for family meals experiencing new foods simple family meals modify/adapt recipes selection of suitable preparation equipment for different tasks 12–14 Project management follow recipes and/or instructions necessary ingredients: shopping lists, food orders variety of processing techniques coordinate processing tasks time management skills prioritise tasks decision making problem solving transfer of microorganisms, such as when tasting food for seasoning storage freezing and thawing cross contamination Task 4: Invite the family simple family meals organisational/ interpersonal skills personal hygiene practices food safety 15–16 New foods variety of processing techniques diversity and variety, including across cultures presentation simple family meals interpret cooking terminology used in recipes experiencing new foods Sample course outline Food Science and Technology – Preliminary
Food-Science-and-Technology-Preliminary-U3-and-U4-sample-course-outline-WACE-2015_16.DOCX