Dietary Planning Dietary Planning Teaching Strategies Practical Practical – – and Aids: Pavlova Chicken Parmigiana Dietary Planning: Australian Dietary with Potatoes and Healthy Eating Guidelines Worksheets on Beans Food Skills, practices and Pyramid (Nutrition Dietary Planning. The nutritional needs processes: Australia May 2015) of demographic PPT Presentation - Select and safely use Food Skills, practices and Australian Guide to groups, such as slides appropriate processes: Healthy Eating adolescents and equipment. Teacher’s Select and safely use adults demonstration Measure ingredients appropriate during practical class using Australian equipment. Metric Measures. Students carry out Measure ingredients 9 (3) 20/6 Demonstrate practical work using Australian – and precision Metric Measures. 24/6 cutting skills. Demonstrate Demonstrate safe food and precision handling practices. cutting skills. Demonstrate wet and Demonstrate safe food dry cooking handling practices. techniques. Demonstrate wet and Demonstrate dry cooking teamwork skills. techniques. Produce and present Demonstrate safe, quality and teamwork skills. palatable food. Produce and present Cooking Techniques – safe, quality and Baking palatable food. Cooking Techniques – Frying, Baking
9 (3) 20/6 – 24/6 Dietary Planning – Dietary Planning: Healthy Eating Pyramid (Nutrition Australia May 2015) Australian Guide to Healthy Eating Dietary Planning – Australian Dietary Guidelines The nutritional needs of demographic groups, such as adolescents and adults Practical Pavlova 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 Chicken Parmigiana with Potatoes and Beans 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, Baking Teaching Strategies and Aids: Worksheets on Dietary Planning. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
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