TERM THREE PLANNER 2016 Tuesday Wednesday Thursday Friday 17 19 July 20 July 21 July 22 July July Students 1st Day of Term 3 Task 5 staple foods TASK 5 Student free day Revision lesson Students have this lesson to STAPLE FOOD COMMODITIES 1 continue working on their Students complete revision DUE TODAY research of food commodities lesson on the basic cooking from the previous week. Task This is students final lesson to work techniques. is due Friday. on their staple foods task as it is #chapter 11 due at the end of this lesson Kitchen operation 26 July 27 July 28 July 29 July 2 Task 6 introduced to the Practical – sweet corn and Practical- gourmet beef roll Parent Interview Day class bacon quiche Pg 125 Food Science unit 1 No school Dry processing techniques Pg 289 Food Science unit 1 Students research and discuss the effect of processing techniques on the sensory and physical properties of food. - dry processing techniques 2 Aug 3 Aug 4 Aug 5 Aug 3 Task 6 The Big Bake Off Practical- valentine’s day Practical- spinach cannelloni Task 6 The Big Bake Off biscuits Students continue with Pg 50 Food Science unit 3 Students are to find a recipe that research work from last Pg 268 Food Science unit 1 demonstrates the use of staple lesson. food commodities and dry processing techniques. - Complete food order -Complete production plan Task 6 The Big Bake Off 10 Aug 11 Aug 12 Aug 4 Students continue working Practical Task 6 The Big HSHS Athletic Carnival TBC Task 6: The big bake-off Due today on their theory work on dry Bake Off processing techniques. Students complete evaluation Practical of their chosen recipe and its Students are to prepare and sensory properties cook their chosen recipes
TERM THREE PLANNER 2016 Tuesday Wednesday Thursday Friday 17 July 1 19 July Student free day 20 July Students 1st Day of Term 3 Revision lesson Students complete revision lesson on the basic cooking techniques. #chapter 11 Kitchen operation 21 July Task 5 staple foods Students have this lesson to continue working on their research of food commodities from the previous week. Task is due Friday. 22 July TASK 5 STAPLE FOOD COMMODITIES DUE TODAY This is students final lesson to work on their staple foods task as it is due at the end of this lesson 2 26 July Task 6 introduced to the class Dry processing techniques Students research and discuss the effect of processing techniques on the sensory and physical properties of food. - dry processing techniques 27 July Practical – sweet corn and bacon quiche Pg 289 Food Science unit 1 28 July Practical- gourmet beef roll Pg 125 Food Science unit 1 29 July Parent Interview Day No school 3 2 Aug Task 6 The Big Bake Off Students continue with research work from last lesson. 3 Aug Practical- valentine’s day biscuits Pg 268 Food Science unit 1 4 Aug Practical- spinach cannelloni Pg 50 Food Science unit 3 5 Aug Task 6 The Big Bake Off Students are to find a recipe that demonstrates the use of staple food commodities and dry processing techniques. - Complete food order -Complete production plan 4 Task 6 The Big Bake Off Students continue working on their theory work on dry processing techniques. 10 Aug Practical Task 6 The Big Bake Off Practical Students are to prepare and cook their chosen recipes 11 Aug Task 6: The big bake-off Due today Students complete evaluation of their chosen recipe and its sensory properties 12 Aug HSHS Athletic Carnival TBC
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