REPORTS DUE TO HOLA 7 Jun 8 Jun 9 Jun 10 Jun 7 YEAR 11 TAFE YEAR 11 TAFE YEAR 11 TAFE YEAR 11 TAFE 11 No new content is learnt No new content is learnt No new content is learnt No new content is learnt 14 Jun 15 Jun 16 Jun 17 Jun 8 YEAR 11 TAFE YEAR 11 TAFE YEAR 11 TAFE YEAR 11 TAFE 11 No new content is learnt No new content is learnt No new content is learnt No new content is learnt 21 Jun 22 Jun 23 Jun 24 Jun 9 Task 5 staple foods Practical lesson – ragout Practical lesson – coffee Task 5 staple foods Meringue roulade Students continue to develop Pg 124 Food Science unit 1 Students complete an activity research notes and complete Pg 217 Food Science unit 1 that illustrates the sensory investigation on staple food properties that influence products including selection and use of staple food ( RICE) -The uses - Nutrition -Appearance - Texture - Cost - Flavour - Sound - Shelf life Students also evaluate and record the physical properties of staple food ( Rice ) - Size - Shape - Colour - Volume - Viscosity Evaluate food products developed from staple food (fried rice vs steamed rice). Appearance – Texture - Aroma - Flavour - Sound 28 Jun 29 Jun 30 Jun 1 July COUNTRY WEEK COUNTRY WEEK COUNTRY WEEK 10 Task 5 staple foods Revision lesson Revision lesson Students Last Day Term 2 In groups students look at the Students complete revision Students complete revision primary and secondary lesson on follow workplace lesson on cleaning and processes used to convert raw health, safety and security maintain kitchen premises commodities into safe, quality procedures. #chapter 3 clean as you go food products. #chapter 1 of kitchen Kitchen operations operations and #chapter 2 C hygiene practice Kitchen operations
REPORTS DUE TO HOLA 7 11 7 Jun YEAR 11 TAFE No new content is learnt 8 Jun YEAR 11 TAFE No new content is learnt 9 Jun YEAR 11 TAFE No new content is learnt 10 Jun YEAR 11 TAFE No new content is learnt 8 11 14 Jun YEAR 11 TAFE No new content is learnt 15 Jun YEAR 11 TAFE No new content is learnt 16 Jun YEAR 11 TAFE No new content is learnt 17 Jun YEAR 11 TAFE No new content is learnt 9 21 Jun Task 5 staple foods Students continue to develop research notes and complete investigation on staple food products including -The uses - Nutrition - Cost - Shelf life 22 Jun Practical lesson – ragout Pg 124 Food Science unit 1 23 Jun Practical lesson – coffee Meringue roulade Pg 217 Food Science unit 1 24 Jun Task 5 staple foods Students complete an activity that illustrates the sensory properties that influence selection and use of staple food ( RICE) -Appearance - Texture - Flavour - Sound Students also evaluate and record the physical properties of staple food ( Rice ) - Size - Shape - Colour - Volume - Viscosity Evaluate food products developed from staple food (fried rice vs steamed rice). – Texture - Aroma - Flavour - Sound 10 28 Jun COUNTRY WEEK Task 5 staple foods In groups students look at the primary and secondary processes used to convert raw commodities into safe, quality food products. 29 Jun COUNTRY WEEK Revision lesson Students complete revision lesson on follow workplace health, safety and security procedures. #chapter 1 of kitchen operations and #chapter 2 hygiene practice Kitchen operations 30 Jun COUNTRY WEEK Revision lesson Students complete revision lesson on cleaning and maintain kitchen premises #chapter 3 clean as you go Kitchen operations 1 July Students Last Day Term 2 Appearance C
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