improve nutrient value modify/adapt recipes larger quantities food to share follow recipes/instructions simple food presentation skills assembly line/batch production personal safety allocate tasks/roles and responsibilities present safe, quality, palatable food food safety appearance colour protective footwear work in confined areas, including knife safety confidence when using kitchen equipment safe temperature zone cross contamination storage/transport Task 6: Food for the fete Table service selection and use of suitable preparation of food equipment/ appliances table setting simple food presentation skills food service 10–11 organisational/ beverage service interpersonal skills garnish personal safety communication safe pathways through work/service areas Celebration the planning stage modify/adapt recipes – larger quantities food to share allocate tasks/roles and responsibilities time management skills coordinate processing tasks selection and use of suitable prepare food for appropriate service time equipment/ table setting appliances 12–13 simple food presentation appearance skills colour organisational/ garnish interpersonal skills team work food safety safe temperature zone storage/transport Task 7: Celebration planning – Week Key teaching points of unit content Content Celebration the production and service stage food to share – variety of processing techniques time management skills coordinate processing tasks selection and use of suitable present safe, quality, palatable food equipment/ appliances prepare food for appropriate service time simple food presentation preparation of food skills food service organisational/ 14–16 beverage service interpersonal skills temperature personal hygiene practices communication personal safety team work food safety leadership evaluation transfer of microorganisms, such as when tasting food for seasoning
improve nutrient value larger quantities follow recipes/instructions assembly line/batch production allocate tasks/roles and responsibilities present safe, quality, palatable food appearance colour protective footwear work in confined areas, including knife safety confidence when using kitchen equipment safe temperature zone cross contamination storage/transport Task 6: Food for the fete modify/adapt recipes food to share simple food presentation skills personal safety food safety 10–11 Table service preparation of food table setting food service beverage service garnish communication safe pathways through work/service areas selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills personal safety 12–13 Celebration – the planning stage larger quantities allocate tasks/roles and responsibilities coordinate processing tasks prepare food for appropriate service time table setting appearance colour garnish team work safe temperature zone storage/transport Task 7: Celebration – planning modify/adapt recipes food to share time management skills selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills food safety Week Key teaching points of unit content Content 14–16 Celebration – the production and service stage variety of processing techniques coordinate processing tasks present safe, quality, palatable food prepare food for appropriate service time preparation of food food service beverage service temperature communication team work leadership evaluation transfer of microorganisms, such as when tasting food for seasoning food to share time management skills selection and use of suitable equipment/ appliances simple food presentation skills organisational/ interpersonal skills personal hygiene practices personal safety food safety
Food-Science-and-Technology-Preliminary-U3-and-U4-sample-course-outline-WACE-2015_16.DOCX