Students will learn principles of cooking and kitchen management by practical involvement preparing and cooking a variety of food items according to a given theme. Two different subjects – Celebrations and High Energy – provide the key themes. Practical lessons will be complemented by theory lessons and assignments which give insight into food processes, hospitality, and organisation. Students will consider food preparation in terms of its greater context of food production, storage and handling, processing and marketing.
Students will learn to:
- Understand key food processes and methods.
- Identify factors relating to food spoilage and safe handling.
- Develop aspects of personal choice and design as applied to food through investigation and production.
- Gain a greater knowledge of nutrition and healthy eating.
- Explore the social, community and biblical aspects of food and dining.
The students will be assessed on:
- Production – this is the student’s success in practical sessions. The assessment criteria will vary from week or week, but may include factors such as hygiene and safety, time management, organisation, food presentation, ability to work as part of a team, cooperation, and the quality of the final product.
- Workbook – the student is required to keep an up to date and accurate record of all class work and homework. This is to include: class notes, recipes and production plans, activity sheets and homework.
- Assignments – students will be given assignments to complete each term which will complement the work done in theory and practical classes.
The two subjects – ‘Celebrations’ and ‘High Energy’ – are both semester-long electives offered to Year 9s.
In this course, students study various types of celebrations, including cultural, historical, religious, social, and family celebrations. They explore the foods commonly consumed at each of these celebrations and respond to design briefs by selecting, producing and evaluating food products that meet their requirements. Students modify recipes to make them suitable for individuals with various dietary related diseases, such as; celiac disease, type 2 diabetes and lactose intolerance and demonstrate their skills in the kitchen through participating in a wide range of production activities, including the production of a novelty cake of their choice.
Students examine food and its role in providing our bodies with fuel. This unit focuses on the nutritional value of foods, especially the energy content or kilojoules value of meals and snacks. Students learn to modify recipes according to personal preferences and for health reasons. They produce main meals and snacks that are high in complex carbohydrates. The importance of balancing energy intake is emphasised so healthy weight range is maintained. Students also select food products to meet design brief scenarios.