Stage 5 Food Technology

Albion Park High School

Unit Title: M@ster of Chefs

Year: 10

Focus Area: Food Trends

Duration: 10 weeks – 25 lessons of 1 hour durationSyllabus Description: Food trends influence food selection, food service and food presentation. Students will examine historical and current food trends and explore factors that influence their appeal and acceptability. Students will plan, prepare and present safe, appealing food that reflects contemporary food trends. Unit Description: The primary focus of this unit is trends in food service, presentation, styling and photography with the ultimate goal of producing visual images of styled food using computer technology. (Please see attached page for broader description of ultimate goals).Core Outcomes:

5.1.1 demonstrates hygienic handling of food to ensure a safe and appealing product

5.1.2 identifies, assesses and manages the risks of injury and OHS issues associated with the handling of food

5.2.1 describes the physical and chemical properties of a variety of foods

5.2.2 accounts for changes to the properties of food which occur during food processing, preparation and storage

5.2.3 applies appropriate methods of food processing, preparation and storage

5.4.2 communicates ideas and information using a range of media and appropriate terminology

Focus Area Outcomes:

5.3.2 justifies food choices by analysing the factors that influence eating habits5.5.1 selects and employs appropriate techniques and equipment for a variety of

food-specific purposes

5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes

5.6.1 examines the relationship between food, technology and society

Quality Teaching Dimensions: Deep Knowledge, High Order Thinking, Substantive communication, Explicit quality criteria, Social support, Background knowledge, Inclusivity, ConnectednessComputing Skills Indicators: 1a, 1b, 1f, 2a, 2b, 2c, 2d, 2e, 2f, 3a, 3b, 3c, 3d, 3e, 3h, 5a, 5j, 8a, 8b, 8c, 8d, 8e, 9a, 9b, 9c, 9d, 9e, 10a, 10b, 10c

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

ReferencesFood Technology First – Chapters 10Blake et al 2004

Food Technology Stage 5 – Chapter 10Sullivan et al 2004

e-Food Food and Technology Book 2 –Compton et al 2003

The Food Book – Compton et al 2010

Whole Food 2 – Chapter 10 Clarke et al 2010

Tale – Tools4U

Videos/DVDhttp://recipes.howstuffworks.com/tools-and-techniques/how-to-garnish-cooking.htm

Masterchef

Websites

https://www.homeshop.com.au

http://www.coles.com.au/Shop-Online.aspx

http://lrr.dlr.det.nsw.edu.au/Web/tools4u_pse/

http://lrr.dlr.det.nsw.edu.au/Web/tools4u_premiere_elements_7/

http://www.curriculumsupport.education.nsw.gov.au/secondary/technology/7_10/

technology/teaching_ideas/finance_lit/finance_lit.htm

http://www.how-to-cook-gourmet.com/platingfood.html

DER Laptops and associated softwareFreemind – brainstorm and idea collectionMicrosoft Word – procedural text writing for Recip-e-bookOneNote – workbookAdobe Photoshop Elements – edit still photos and create DVD labelMicrosoft Excel – recipe costingAdobe Premier Elements – edit video footageAudacity – add voice and music to vodcastsAdobe LiveCycle Designer – survey of viewers outside of classroomAdobe Acrobat 9 Pro Extended – to create Recip-e-bookWindows DVD Maker – create personal DVD including video footage, still photography and recip-e-bookMOODLE and wireless access – as central reference point for students for instruction, tutorials, work submissionblogEd – staff thought sharingBluetooth – file sharing between partners and mobile devices and laptops

Assessment

Moodle Submissions OneNote file submission Practical Assessment Task Recipe e book Unit Test

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

MOODLE Upload resources Assign students to course Create class groups

SKILLS AUDIT Ascertain initial level of skill with predominant software

not previously used in previous units

Core food safety and

hygiene practices including- personal hygiene- food hygiene- safe work practices

Reasons for cooking foods Sensory

perceptions including colour, odor, texture, flavor

demonstrate safe, cooperative and hygienic work practices- assess food handling requirements for a variety

of situations

- appreciate the role food components play on the

sensory qualities of foods

Revision of expectations in practical lessons

Practical Mark Sheet – assessing students on safety, uniform, method, presentation and cleaning

Practical book:Students are to answer the questions at the bottom of each practical task recipe page that relate to the ingredients, methods and sensory properties of the dish.

Evaluation of practical tasks at the end of each practical lesson. Students evaluate their dish in term of the five senses: sight, sound, taste, aroma, texture.

Demonstration of safe, cooperative and hygienic work practices during practical experiences. Ongoing assessment throughout the unit.

Practical workbook completion for each practical task – recipe sheet finished and glued in; picture of completed dish glued in; evaluation completed

methods and equipment used in the preparation and processing of food

- demonstrate appropriate selection of techniques and equipment in food preparation

Demonstration of appropriate selection and use of equipment during practical experiences.

Ongoing assessment throughout the unit.

Students logon to MOODLE and download OneNote files – Intro, Trends and Garnishes. Review of saving OneNote files onto another location (DER Locker, thumb drive)

File successfully backed up onto an external drive

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

Focus Area

Trends in food presentation and food styling including

- Garnishing and decorating

trends in dining and food service such as

– types of establishments and levels of service

- plate food for service- design, plan, prepare and present safe, appealing contemporary food that

reflects the latest food trends

identify examples of service offered by a range of hospitality establishments

Food trendsDefinition of food trendsGroup discussion and brainstorm of current examples

Comprehension activity – OneNote tabs on trends in dining and food service and associated links as well as text reference Food Technology First from page 274. All notes and answers recorded in new tabs in OneNote file.

* Establishment trends – edit table in OneNote on favourite places to eat out. Students list the different trends for each establishment; 'Looking Back' questions 1-7 on page 277

* Presentation trends – reference table on garnishes and decorations; extension 'Looking Back' questions 1-3 p 280

* Plating trends – compile a list of the hints and tips discussed in the video clips above; Complete activity in OneNote under “Plating Trends”

Websites for video clips: http://www.how-to-cook-gourmet.com/platingfood.html

http://videos.howstuffworks.com/discovery/13870-inner-chef-plating-your-food-video.htm

Freemind Teacher demonstrates use of software

Students collectively discuss and individually create mind map of styles of service of restaurants and catering establishments

Participation in discussion and brainstorm activity

OneNote file uploaded to MOODLE at end of each lesson. Once due date reached work will be assessed.

Participation in discussion

Successful creation of mind map illustrates competence in using softwareCompletion of table of personal

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

including take-away, dining out, formal and buffet service

- table setting, crockery, cutlery, glassware, linen

Core the role of technology in the preparation of food domestically and the social implications

Discuss social implications of technological developments in domestic food preparation equipment

Students complete table in OneNote on personal dining experiences

Handy Hint: Refer to OneNote instructions on introduction page on how to create a table in OneNote.

Decorations and garnishes Class discussion of differences between decorations and garnishes Students create a visual diary of Garnishes and Decorations. They are to search food sites and collate a range of pictures of meals and identify two garnishes or decorations that would be suitable for each dish. Student observation of provided example (Video: Inner Chef ) Weblink: http://videos.howstuffworks.com/discovery/13870-inner-chef-plating-your-food-video.htm

Technology Students explore the emerging technologies, tools and equipment available for food preparation. Link in OneNote section on Garnishing.

Website link “Tools for garnishing”:http://recipes.howstuffworks.com/tools-and-techniques/how-to-garnish-cooking1.htm

Practical ApplicationDiscussion on videoing and equipment that can be used – video camera, digital still, mobile phone – and transfer to laptop via USB cable or Bluetooth

In pairs, students select one technique and practise making a garnish or decoration. Work in pairs to create a 2 minute video of creating a garnish or decoration.

experience demonstrates student identification of different trends and styles of service

Identification of suitable garnishes and decorations demonstrates understanding of difference between the two.

Observation and use of video equipment and successful transfer to laptop

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

Trends in food presentation and food styling including

- plating styles

food styling and photography

plate food for service

identify examples of food styling and photography

Explain the influence of food styling and photography in promoting trends

style food for photography

PlatingDiscuss the different needs for presenting and plating food for photography. Deconstruct a plated meal to identify food styling techniques usedStudents are to find an images from the following sources and analyse food styling techniques used :

Magazines Television Internet Recipe books

Website linkhttp://www.how-to-cook-gourmet.com/platingfood.html

Teacher demonstrates Fattoush Salad. Demonstration is presented in stages to illustrate the steps students need to photograph for their recipe e book. ie. ingredients page, method, final photograph.

Teacher demonstration on plating the dish, demonstrate techniques in contemporary plating methods. - arrange in the centre of the plate - height- arrangement and balance of colour- Cleaning the plate before serving

Resource: 3 min Videohttp://oxfordfoodbook.wordpress.com/2010/05/19/making-of/ ‘Making of The Food Book’ blog post. Students view some behind-the-scenes footage of a photographer and stylist hard at work creating a recipe photo for The Food Book. Students get an insight into the work that goes into taking just one photo.

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

the relationship between marketing and food trends

produce a visual image of styled food using computer technology

Worksheet: Students answer questions relating to the video which will give them ideas about their own photography techniques.

TemplatesShow students an example of a completed recipe e book recipe page and demonstrate how to insert photographs.

Practical Application: Fattoush Salad.Style and photograph food

Tools4U – Adobe Photoshop Students work through tutorial notes and tips with teacher direction using data projector to correct and enhance Fattoush salad photographs (crop, brightness, contrast, lasso)

Excursion: Ready Stead Cook

Practical application: Vegetable TartCook, style and photograph food

Demonstration: Parmesan Crusted Veal

Practical Application: Parmesan Crusted Veal Cook, style and photograph food

Practical Application: Jaffa PuddingCook, style and photograph food

Case StudyStudents watch episodes of master chef cook offsStudents take notes on the cultural influences of Master chef past contestants backgrounds and the influence on their own food choices

Recipe e book templates Fattoush salad uploaded to Moodle.

Recipe e book templates Vegetable Tart uploaded to Moodle.

Recipe e book templates Parmesan crusted veal uploaded to Moodle.

Recipe e book templates Fattoush salad uploaded to Moodle.

Completion of case study

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

food styling and photography for marketing through print or electronic media

produce a visual image of styled food using computer technology

Assessment taskDistribute Mystery Box Assessment TaskDiscuss food order, Work flow, Recipe research requirements and marking criteria

Demonstrate costing of recipe using Microsoft Excel templateDemonstrate how to find current prices for ingredients in chosen recipe

Students research recipe ideas and commence task

Practical final product Group AGroup B assists with photography and cleaning

Practical final product Group BGroup A assists with photography and cleaning

M@ster of Chefs Cook OffAll students who submit assessment tasks punctually have their final styled food photograph placed on the school Intranet for school body viewing and voting via Survey Monkey or Live Cycle designer

Criteria for voting determined through discussion with students

Votes tallied and final three established for cook off

Students in cook off given recipes, criteria and arrangements

Cook off with audience, winner determined and announced. Event videoed by students

Unit Test

Recipe costed using Excel template, MOODLE upload

Assessment task completed and submitted via MOODLE

Establishing voting criteria illustrates that students understand what a quality item requires

Completion of test

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG

Adobe Acrobat 9 Pro ExtendedDemonstration of using software to save word docs as PDF files; create one PDF document from many

Students construct individual Recip-e-book using their templates

M@ster of Chefs Recip-e-book compiled and placed on school intranet and school website

Windows DVD MakerTutorial on creating DVDStudents create DVD containing their videos, photography personal recipe-e-book, Cook off video and final Recipe-e-bookStudents create label for DVD using Photoshop Elements

Student and Parent evaluation

Parent evaluation sent home with DVD

Program evaluation and suggestions for change/improvement

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