Year 9 - Food Technology

COURSE DESCRIPTION
The focus of this unit is to explore the physical and chemical properties of foods. Students continue to use the Design Process to work with a wide range of foods and food related topics. Students have opportunities to create dishes in response to design briefs. They investigate ingredients, prepare dishes, consider food preparation techniques and presentation, and the use of equipment. Examples of these dishes may include bread varieties, lasagne, Moroccan beef and cous cous, apple strudel and Dutch orange cake. Students continue to develop their understanding and application of nutrition. An example of a typical design brief is one that is based on prevention of Type-2 Diabetes through cooking of family meals. Classes are a variety of theory, practical, demonstration, experimental tasks and are assessed on written and practical tasks.

MAIN ASSESSMENT TASKS
Research is carried out using a variety of resources and students are required to create dishes in response to design briefs
RESOURCES AND EQUIPMENT
Cookery The Australian Way- text from Year 7
Folder with loose leaf paper and plastic pockets
Writing equipment
Container for take home products

COST
There is a monetary charge for this subject.
Please note, students are required to follow safety and hygiene procedures:
Long hair tied back
Regulation shoes done up
No nail polish
School permitted jewellery only

 

 

 

 

Possible pathway could lead into -

Food Technology

COURSE DESCRIPTION Why do we cook food? How does food behave when we cook it? What is in foods which influences our choices in cooking?Identify current health issues related…