Measure ingredients Measure ingredients practical work using Australian Metric using Australian Metric Measures. Measures. Demonstrate Demonstrate and precision and precision cutting skills. cutting skills. Demonstrate safe food Demonstrate safe food handling practices. handling practices. Demonstrate wet and Demonstrate wet and dry cooking techniques. dry cooking techniques. Demonstrate teamwork Demonstrate teamwork skills. skills. Produce and present Produce and present safe, quality and safe, quality and palatable food. palatable food. Cooking Techniques Cooking Techniques – – frying and baking. frying, boiling and steaming. Students present will be Some students Some students Some students Some students given some revision TAFE TAFE TAFE TAFE – – – – 3 (3) 15/2 attending courses attending courses attending courses attending courses work on Food as a – Commodity: 19/2 The economic cost of raw and processed food products Students present will be 22/2 TAFE Some students TAFE Some students TAFE Some students TAFE Some students given some revision – – – – 4 (4) – attending courses attending courses attending courses attending courses work on Food as a 26/2 Commodity: The development and use of varieties of food commodities, such as apples and potatoes, to:
Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – frying and baking. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – frying, boiling and steaming. practical work 3 (3) 15/2 – 19/2 TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses Students present will be given some revision work on Food as a Commodity: The economic cost of raw and processed food products 4 (4) 22/2 – 26/2 TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses TAFE – Some students attending courses Students present will be given some revision work on Food as a Commodity: The development and use of varieties of food commodities, such as apples and potatoes, to:
GTFST_CO.docx