Timing Outcomes Learning Habits Content/Topic Description of the Identification Point Term 1 5.3.1, 5.4.1, 5.4.2, Believing Respect Food Selection & Health: In pairs students – 5.5.1, 5.5.2, Research Task & Oral Presentation research one dietary Connecting - Collaboration related disorder Thinking Making links, prevalent in Australia. – Reasoning Planning Managing - Term 2 5.1.1, 5.1.2, 5.2.3, Honesty Food in Australia: Students work Believing – 5.5.1 Practical examination independently in a Connecting Learning from – practical lesson to others create a meal that has a cultural influence. Thinking Imagining – Engaging Handling – distractions Managing - Monitoring Term 3 5.2.1, 5.2.2, Believing Honesty Food Product Development Students complete – 5.6.2 Research Task and Practical research based on the Engaging Discovering/ – food manufacturing Taking considered risks industry to design and create a new food product for the confectionery market. Term 4 5.3.2, 5.4.1, 5.4.2, Revising, All topics: Food In Australia, Food Students complete a Managing – 5.6.1 Selection and Health, Food Product written examination distilling Development based on all topics Believing - Honesty covered to date.
Timing Outcomes Learning Habits Content/Topic Description of the Identification Point Term 1 5.3.1, 5.4.1, 5.4.2, 5.5.1, 5.5.2, Believing – Respect Connecting - Collaboration Thinking – Making links, Reasoning Managing - Planning Food Selection & Health: Research Task & Oral Presentation In pairs students research one dietary related disorder prevalent in Australia. Term 2 5.1.1, 5.1.2, 5.2.3, 5.5.1 Believing – Honesty Connecting – Learning from others Thinking – Imagining Engaging – Handling distractions Managing - Monitoring Food in Australia: Practical examination Students work independently in a practical lesson to create a meal that has a cultural influence. Term 3 5.2.1, 5.2.2, 5.6.2 Believing – Honesty Engaging – Discovering/ Taking considered risks Food Product Development Research Task and Practical Students complete research based on the food manufacturing industry to design and create a new food product for the confectionery market. Term 4 5.3.2, 5.4.1, 5.4.2, 5.6.1 Managing – Revising, distilling Believing - Honesty All topics: Food In Australia, Food Selection and Health, Food Product Development Students complete a written examination based on all topics covered to date.
2014_year_9_food_technology_identification_point_schedule.docx