person. Department of Agriculture and pizzas. Toppings - Students Food, WA website very useful Brainstorm ideas for their for this activity toppings – they need to use at WA Produce - Students need least 2 precision cuts. to make use of Western Sauce - Brainstorm Pizza Australian produce. Sauces. Students select a Students create a table of all pizza sauce – either devise a the ingredients they are going recipe or find an existing one. to use and list the WA brands Resize the pizza sauce to suit of each ingredient. 1 pizza base (1 serving) Food order - Students need to complete a food order for their local foods pizza. TERM TWO PLANNER 2016 Tuesday Wednesday Thursday Friday 24 26 Apr 27 Apr 28 Apr 29 Apr Apr Nutritional value of food. Nutritional value of food. Nutritional value of food. Students Brainstorm: Importance of a balanced diet Adapt a recipe: Students complete a Students are given a range of and the consumption of a wide 1st Day of Term 2 brainstorm to determine prior recipes unhealthy recipes and 1 variety of foods for health. nutrition knowledge they are to adapt these recipes Whole School Assembly P1 Food Selection Models to incorporate a balanced Table : Nutrients Students discuss and compare meal. and contrast the food models. protein Costing: students look at Adapt a costing the adapted recipe. recipe vitamins Students are given a range of minerals recipes unhealthy recipes and lipids they are to adapt these recipes to incorporate a balanced meal. 3 May 4 May 5 May 6 May 2 Task 2: Celebrate local food Task 2: Celebrate local food Task 2: Celebrate local food Task 2: Celebrate local food Production plan Day ONE: Day TWO: DUE TODAY Students are to complete 2 Students are to use their Day 1 Students are to use their Day 2 Students write an evaluation production plans – 1 for each lesson. Students need to food order and production plan food order and production plan of their pizza production. explain safe food handling to begin their pizza. to finish their pizza. measures that will be put in Take Photos during the place during these practical process and of your FINAL sessions as well as how they product plan to safely store the food prepared on Day 1 for use on Day 2. 10 May 11 May 12 May 13 May 3 Introduce Task 3: Food Practical - CHICKEN Practical lesson - Sliders Task 3: Food Choices Choices RAVIOLI WITH CREAMY Demonstration and practical Use of food selection models TOMATO SAUCE Brainstorm: precision cuts and guides to evaluate diets. Students brainstorm influences Demonstration and practical Evaluate diets against the
person. Toppings - Students Brainstorm ideas for their toppings – they need to use at least 2 precision cuts. Sauce - Brainstorm Pizza Sauces. Students select a pizza sauce – either devise a recipe or find an existing one. Resize the pizza sauce to suit 1 pizza base (1 serving) Department of Agriculture and Food, WA website very useful for this activity WA Produce - Students need to make use of Western Australian produce. Students create a table of all the ingredients they are going to use and list the WA brands of each ingredient. Food order - Students need to complete a food order for their local foods pizza. pizzas. TERM TWO PLANNER 2016 Tuesday Wednesday Thursday Friday 24 Apr 1 26 Apr Students 1st Day of Term 2 Whole School Assembly P1 27 Apr Nutritional value of food. Brainstorm: Students complete a brainstorm to determine prior nutrition knowledge Table : Nutrients protein vitamins minerals lipids 28 Apr Nutritional value of food. Importance of a balanced diet and the consumption of a wide variety of foods for health. Food Selection Models Students discuss and compare and contrast the food models. Adapt a recipe Students are given a range of recipes unhealthy recipes and they are to adapt these recipes to incorporate a balanced meal. 29 Apr Nutritional value of food. Adapt a recipe: Students are given a range of recipes unhealthy recipes and they are to adapt these recipes to incorporate a balanced meal. Costing: students look at costing the adapted recipe. 2 3 May Task 2: Celebrate local food Production plan Students are to complete 2 production plans – 1 for each lesson. Students need to explain safe food handling measures that will be put in place during these practical sessions as well as how they plan to safely store the food prepared on Day 1 for use on Day 2. 4 May Task 2: Celebrate local food Day ONE: Students are to use their Day 1 food order and production plan to begin their pizza. 5 May Task 2: Celebrate local food Day TWO: Students are to use their Day 2 food order and production plan to finish their pizza. Take Photos during the process and of your FINAL product 6 May Task 2: Celebrate local food DUE TODAY Students write an evaluation of their pizza production. 3 10 May Introduce Task 3: Food Choices Brainstorm: Students brainstorm influences 11 May Practical - CHICKEN RAVIOLI WITH CREAMY TOMATO SAUCE Demonstration and practical 12 May Practical lesson - Sliders Demonstration and practical precision cuts 13 May Task 3: Food Choices Use of food selection models and guides to evaluate diets. Evaluate diets against the
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