IMCC Year 12 Food Science and Technology - General Program 2016 Resources/Practical Assessment Teaching Focus Content Addressed T1 W1-3 Organise students into benches and hand Introduction to Course out booklets & assessment schedule and Practical pre-test fat-soluble vitamins: A and D SCSA documentation. (spaghetti Nutrition minerals: calcium, iron and sodium bolognaise) food sources and role of water-soluble vitamins: B1 (thiamine), B2 Text Book and Booklet macronutrients and (riboflavin), B3(niacin) and C micronutrients for health effects of under-consumption of nutrients on and Clickview “Body Systems” health worksheets Task 1: Test – Clickview the Nutrition for “Nutrients health (week 3) basics”/worksheet Clickview “Nutrients their interactions” /worksheet Variety Precision Cuts Farm to Clickview:”From Fork” worksheet Food as a commodity the economic cost of raw and processed food W 4 products Food Science and Technology the development and use of varieties of food (Alexander)t commodities, such as apples and potatoes, to: sensory and physical properties Mini apple pies nutritional content Jacket Potatoes Balsamic Sausages and Mash W 5-7 Food Science and Technology Task 2: Functional Properties of food (Alexander) properties of food functional properties that determine the performance of Clickview and worksheet food Properties of “Functional Food” Clickview and Properties :”Characteristics of Food” Various You Tube videos of
IMCC Year 12 Food Science and Technology - General Program 2016 Teaching Focus Content Addressed Resources/Practical Assessment T1 W1-3 Introduction to Course Nutrition food sources and role of macronutrients and micronutrients for health fat-soluble vitamins: A and D minerals: calcium, iron and sodium water-soluble vitamins: B1 (thiamine), B2 (riboflavin), B3(niacin) and C effects of under-consumption of nutrients on health Organise students into benches and hand out booklets & assessment schedule and SCSA documentation. Text Book and Booklet Clickview “Body Systems” and worksheets Clickview “Nutrients the basics”/worksheet Clickview “Nutrients their interactions” /worksheet Variety Precision Cuts Practical pre-test (spaghetti bolognaise) Task 1: Test – Nutrition for health (week 3) W 4 Food as a commodity the economic cost of raw and processed food products the development and use of varieties of food commodities, such as apples and potatoes, to: sensory and physical properties nutritional content Clickview:”From Farm to Fork” worksheet Food Science and Technology (Alexander)t Mini apple pies Jacket Potatoes Balsamic Sausages and Mash W 5-7 Properties of food functional properties that determine the performance of food Food Science and Technology (Alexander) Clickview and worksheet “Functional Properties of Food” Clickview :”Characteristics and Properties of Food” Various You Tube videos of Task 2: Functional properties of food
12_Food_Science__Technology_2016_Program.docx