Term 4 – 11th October 15th December 2016 – MONDAY WEDNESDAY THURSDAY FRIDAY Additional Week Date Information PERIOD 5 PERIOD 1 PERIOD 3 PERIOD 4 Task Due A Preserved Food Practical Practical Practical Product Teaching Strategies Peach and Apricot Crispy Chicken Strips – and Aids: Cobbler with Minty Sweet Chilli Own Cooking Student’s Evaluate the preserved Sauce Food Skills, practices and Food Skills, practices and food products: Worksheets on a processes: processes: Food Skills, practices and compliance Preserved Food Select and safely use Product’s Select and safely use processes: with the proposal Product. appropriate equipment. appropriate equipment. Select and safely use use in Measure ingredients PPT Presentation - Measure ingredients Product’s appropriate equipment. using Australian Metric another food product using Australian Metric slides Measure ingredients Measures. Measures. 11/10 sensory using Australian Metric 1 Product’s Teacher’s Demonstrate Demonstrate Measures. – properties demonstration (15) and precision 14/10 and precision Demonstrate during practical class Selection of cutting skills. cutting skills. and precision processing techniques Students carry out Demonstrate safe food Demonstrate safe food cutting skills. practical work Selection of handling practices. handling practices. Demonstrate safe food equipment and Demonstrate wet and Demonstrate wet and handling practices. resources dry cooking dry cooking Demonstrate wet and Time requirements techniques. techniques. dry cooking Demonstrate teamwork Demonstrate teamwork techniques. skills. skills. Demonstrate teamwork Friday RTP to – Produce and present Produce and present skills. HOLA/Admin safe, quality and safe, quality and Produce and present 14 October 2016 palatable food. palatable food. safe, quality and Cooking Techniques – Cooking Techniques – palatable food. To be demonstrated Baking Cooking Techniques – during practical class. Frying 2 (16) 17/11 Year 12 Presentation Last Day Year 12 - - - 23 November 2016 – 21/10
Term 4 – 11th October – 15th December 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (15) 11/10 – 14/10 A Preserved Food Product – Evaluate the preserved food products: Product’s compliance with the proposal Product’s use in another food product Product’s sensory properties Selection of processing techniques Selection of equipment and resources Time requirements Practical Peach and Apricot Cobbler 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 – Baking Practical Crispy Chicken Strips with Minty Sweet Chilli Sauce 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 – Frying 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 – To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on a Preserved Food Product. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Friday – RTP to HOLA/Admin 14 October 2016 2 (16) 17/11 – 21/10 Last Day Year 12 - - - Year 12 Presentation 23 November 2016
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