range of skills including planning, preparing, presenting and evaluating. They will select and employ appropriate techniques and equipment for a variety of food specific purposes. CONTENT: Students will undertake the following units of study: Year 9 Term 1 Term 2 Term 3 Term 4 Eat Well Live Well Eat Well Live Well Food Around the Food Around the World During the term students will During the term students will During the term students will During the term students will focus on: focus on: on: focus on: Kitchen safety and hygiene Diet related diseases Investigate food habits and Continue investigating, practices patterns in Australia discussing and analysing Causes and prevention of multicultural influences on Nutrients: carbohydrates, diet related disease Indigenous ingredients and Australian cuisine vitamins, fats & oils, water, influences Applying nutritional minerals protein and fibre Multicultural Influences on knowledge Multicultural Influences on Australian cuisine Nutritional needs Australian cuisine Influences on diet India Australian Guide to Healthy Indigenous Preparing recipes and Eating Mexico menus Preparing recipes and America UK menus Japan Chinese Russia Thailand Design, prepare and France decorate Gingerbread Greece houses for Christmas Preparing multicultural Preparing multicultural recipes recipes Year 10 Term 1 Term 2 Term 3 Term 4 Nutrition Food Science Food Sustainability Food Product Development During the term students will During the term students will During the term students will During the term students will focus on: focus on: focus on: on: Managing food hygiene and Functional properties of Think green- how food Types of products available safety food impacts the environment Line extensions Adolescent nutritional Functional properties of Fair trade Me Too’s needs starch, lipids and eggs Reducing food and water Product innovations Digestion Raising agents waste Design process Fad Experimenting with Supporting farmers Sensory testing functional changes Diet related diseases Organic vs the use of Packaging design Understanding the cooking chemicals Australian guide to healthy Product process eating Genetically modified foods Recipe modification Cookery methods Diet analysis Factory farming Preparing menus and Applying nutritional recipes knowledge Preparing menus and recipes A4 exercise book Laptop and USB Workplace Health and Safety Regulations it is a requirement for ALL students to wear impervious upper shoes to protect from liquids and sharp objects.
range of skills including planning, preparing, presenting and evaluating. They will select and employ appropriate techniques and equipment for a variety of food specific purposes. CONTENT: Students will undertake the following units of study: Year 9 Term 1 Eat Well Live Well Term 2 Eat Well Live Well Term 3 Food Around the Term 4 Food Around the World During the term students will focus on: Kitchen safety and hygiene practices Nutrients: carbohydrates, vitamins, fats & oils, water, minerals protein and fibre Nutritional needs Australian Guide to Healthy Eating Preparing recipes and menus During the term students will focus on: Diet related diseases Causes and prevention of diet related disease Applying nutritional knowledge Influences on diet Preparing recipes and menus During the term students will on: Investigate food habits and patterns in Australia Indigenous ingredients and influences Multicultural Influences on Australian cuisine Indigenous UK Chinese Thailand France Greece Preparing multicultural recipes During the term students will focus on: Continue investigating, discussing and analysing multicultural influences on Australian cuisine Multicultural Influences on Australian cuisine India Mexico America Japan Russia Design, prepare and decorate Gingerbread houses for Christmas Preparing multicultural recipes Year 10 Term 1 Nutrition Term 2 Food Science Term 3 Food Sustainability Term 4 Food Product Development During the term students will focus on: Managing food hygiene and safety Adolescent nutritional needs Digestion Fad Diet related diseases Australian guide to healthy eating Diet analysis Applying nutritional knowledge Preparing menus and recipes During the term students will focus on: Functional properties of food Functional properties of starch, lipids and eggs Raising agents Experimenting with functional changes Understanding the cooking process Cookery methods Preparing menus and recipes During the term students will focus on: Think green- how food impacts the environment Fair trade Reducing food and water waste Supporting farmers Organic vs the use of chemicals Genetically modified foods Factory farming During the term students will on: Types of products available Line extensions Me Too’s Product innovations Design process Sensory testing Packaging design Product Recipe modification A4 exercise book Laptop and USB Workplace Health and Safety Regulations it is a requirement for ALL students to wear impervious upper shoes to protect from liquids and sharp objects.
Year%209%20and%2010%20Subject%20Information%20Booklet%20for%202019.docx