Sample course outline Food Science and Technology – Preliminary Unit 3 – Food for family Semester 1 (Notional timeframe only may take up to whole year) – Week Key teaching points Content Practical skills personal hygiene practices clean protective clothing personal safety clean hands and nails availability and variety of raw tie hair back/net/cap food in the local market emergency procedures physical properties of food protective footwear kitchen practices 1 seasons simple family meals size shape colour handling raw ingredients clean-up procedures follow recipes and/or instructions Nutritious meals nutrients required for good protein health carbohydrates role of water for good health vitamins nutritional information on food packages minerals 2–4 nutritional intake fats/oils interpret cooking terminology portion control used in recipes serving sizes modify/adapt recipes improve nutrient value simple family meals follow recipes and/or instructions Task 1: Nutritious meals Stove top meals kitchen practices prepare and organise work area selection of suitable preparation collect ingredients equipment for different tasks handling raw ingredients use of cooking appliances clean-up procedures personal safety stove top simple food presentation skills 5–6 cleaning gas appliances, including ignition appearance colour garnish temperature Use the grill or barbecue kitchen practices prepare and organise work area simple family meals collect ingredients selection of suitable preparation handling raw ingredients equipment for different tasks clean-up procedures use of cooking appliances 7 necessary ingredients: shopping lists, food orders simple food presentation skills grill/barbecue personal safety cleaning appearance colour
Sample course outline Food Science and Technology – Preliminary Unit 3 – Food for family Semester 1 (Notional timeframe only – may take up to whole year) Week Key teaching points Content 1 Practical skills clean protective clothing clean hands and nails tie hair back/net/cap emergency procedures protective footwear seasons size shape colour handling raw ingredients clean-up procedures follow recipes and/or instructions personal hygiene practices personal safety availability and variety of raw food in the local market physical properties of food kitchen practices simple family meals 2–4 Nutritious meals protein carbohydrates vitamins minerals fats/oils portion control serving sizes improve nutrient value follow recipes and/or instructions Task 1: Nutritious meals nutrients required for good health role of water for good health nutritional information on food packages nutritional intake interpret cooking terminology used in recipes modify/adapt recipes simple family meals 5–6 Stove top meals prepare and organise work area collect ingredients handling raw ingredients clean-up procedures stove top cleaning gas appliances, including ignition appearance colour garnish temperature kitchen practices selection of suitable preparation equipment for different tasks use of cooking appliances personal safety simple food presentation skills 7 Use the grill or barbecue prepare and organise work area collect ingredients handling raw ingredients clean-up procedures necessary ingredients: shopping lists, food orders grill/barbecue cleaning appearance colour kitchen practices simple family meals selection of suitable preparation equipment for different tasks use of cooking appliances simple food presentation skills personal safety
Food-Science-and-Technology-Preliminary-U3-and-U4-sample-course-outline-WACE-2015_16.DOCX