Term 2 – 26th April 1st July 2016 – MONDAY WEDNESDAY THURSDAY FRIDAY Additional Week Date Information PERIOD 5 PERIOD 1 PERIOD 3 PERIOD 4 Task Due Devise Food Products Devise Food Products Teaching Strategies Practical Practical – – and Aids: Devise production Cost of recipes Khao Mun Gai Own Cooking Student’s plans Worksheets on Evaluation Recipe adaptation Apply preparation and Food Skills, practices and Food Skills, practices and and modification. processing techniques processes: processes: PPT Presentation - Select and safely use Select and safely use slides appropriate appropriate equipment. equipment. Teacher’s demonstration Measure ingredients Measure ingredients during practical class using Australian using Australian Metric Measures. Metric Measures. Students carry out 1 26/4 Demonstrate Demonstrate practical work (11) – and precision and precision 29/4 cutting skills. cutting skills. Demonstrate safe food Demonstrate safe handling practices. food handling Task 3: Meals for Demonstrate wet and practices. Health dry cooking Demonstrate wet and Due on 27 April 2016 techniques. dry cooking Demonstrate techniques. teamwork skills. Demonstrate Produce and present teamwork skills. safe, quality and Produce and present palatable food. safe, quality and palatable food. Cooking Techniques – Boiling, Steaming Cooking Techniques demonstrated.
Term 2 – 26th April – 1st July 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (11) 26/4 – 29/4 Devise Food Products – Devise production plans Apply preparation and processing techniques Devise Food Products – Cost of recipes Evaluation Practical Khao Mun Gai Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Boiling, Steaming Practical Student’s Own Cooking Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques demonstrated. Teaching Strategies and Aids: Worksheets on Recipe adaptation and modification. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 3: Meals for Health Due on 27 April 2016
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