Term 1 – 1st February 8th April 2016 – MONDAY WEDNESDAY THURSDAY FRIDAY Additional Week Date Information PERIOD 5 PERIOD 1 PERIOD 3 PERIOD 4 Task Due Introductory Lesson Revision on Workplace Nutrition Nutrition Required equipment: – – Introduction of Food Regulations for Safety Food Sources and Role of Food Sources and Role of Display File Science Syllabus Year and Health and macronutrients and micronutrients for health: Pen 12, Course Outline, Preparation Practices: micronutrients for health: Water-soluble Copybook Assessment Outline and Safe personal Carbohydrates vitamins B1, B2, B3 presentation standards and C External Set Task, Fats Teaching Strategies Curriculum Council Personal grooming and Minerals: Calcium, Protein and Aids: Documents, Senior 1 (1) hygiene, appropriate Iron and Sodium 1/2 Fat-soluble vitamins Video on Safety in School Assessment clothing and footwear A and D Commercial Kitchen – Policy 5/2 Safe work techniques Worksheets on Revise and Refresh: using knives and Workplace Workplace procedures equipment, handling Regulations for for health and Safety hot surfaces, Safety and Health in the Kitchen emergency procedures, and Preparation Laws and Regulations safe posture including Practices lifting, bending and Worksheets on standing Macronutrients and Micronutrients Nutrition Nutrition Teaching Strategies Practical Practical – – Effects of Effects of and Aids: Chicken Enchiladas Chinese Steamed Buns of nutrients of nutrients Worksheets on with Tomato Salsa 2 (2) 8/2 on health: on health: related disorders – Anaemia Malnutrition Teacher’s Food Skills, practices and Food Skills, practices and 12/2 Osteoporosis Constipation demonstration processes: processes: during practical class Select and safely use Select and safely use appropriate equipment. Students carry out appropriate equipment.
Term 1 – 1st February – 8th April 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (1) 1/2 – 5/2 Introductory Lesson Introduction of Food Science Syllabus Year 12, Course Outline, Assessment Outline and External Set Task, Curriculum Council Documents, Senior School Assessment Policy Revise and Refresh: Workplace procedures for health and Safety in the Kitchen Laws and Regulations Revision on Workplace Regulations for Safety and Health and Preparation Practices: Safe personal presentation standards Personal grooming and hygiene, appropriate clothing and footwear Safe work techniques using knives and equipment, handling hot surfaces, emergency procedures, safe posture including lifting, bending and standing Nutrition – Food Sources and Role of macronutrients and micronutrients for health: Carbohydrates Fats Protein Fat-soluble vitamins A and D Nutrition – Food Sources and Role of micronutrients for health: Water-soluble vitamins B1, B2, B3 and C Minerals: Calcium, Iron and Sodium Required equipment: Display File Pen Copybook Teaching Strategies and Aids: Video on Safety in Commercial Kitchen Worksheets on Workplace Regulations for Safety and Health and Preparation Practices Worksheets on Macronutrients and Micronutrients 2 (2) 8/2 – 12/2 Nutrition – Effects of of nutrients on health: Anaemia Osteoporosis Nutrition – Effects of of nutrients on health: Malnutrition Constipation Practical Chicken Enchiladas with Tomato Salsa Food Skills, practices and processes: Select and safely use appropriate equipment. Practical Chinese Steamed Buns Food Skills, practices and processes: Select and safely use appropriate equipment. Teaching Strategies and Aids: Worksheets on disorders Teacher’s demonstration during practical class Students carry out related
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