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22860038481000Irene McCormack Catholic CollegeYear 8 HECHome Economics Program 2020Term 1-3 CookingWeekLearning Focus Theory Lesson - TuesdayPractical Lesson- FridayAssessmentResources1Introduction to Home EconomicsDemonstrate safe use of stove topWeek 1: Tues 5th Feb:Read the rules and responsibilities of Home Economics, located in the text book Food Technology 7/8 . Refresh pages 1-9 of textbook – ensure they are completed from Year 7.(Practical demonstration: Pikelets)Friday 8th Feb:Pikelets Prac:-Collecting ingredients-Measurement-Save use of stove top-Clean up proceduresCheck to see students have purchased text book – Food Technology 7/8Contents – Introduction to Food Technology Pages 1-9 2Refresh knowledge on being safe and hygienic in the kitchenDemonstrate safe use of the oven and accurate measuringWeek 2: Tues 12th Feb:Watch Clickview ‘Health and Safety in the Domestic Kitchen’. Students to complete pages 17-20 of textbook.Refresh measurement requirements for muffins and complete pages 30-31 of textbook. (Practical demonstration: Cheesy Corn Muffins)Friday 15th Feb:Cheesy Corn Muffins Prac:-Preheating oven-Accurate measurement-Use of grater-Safe use of ovenTextbook Chapter:Hygiene and Safety in the Kitchen Pages 17-20Page 30-31 3MeasurementAustralian Standard MeasurementDemonstrate saute and shallow frying Week 3: Tues 19th Feb:The basics of measuring:- Metric system- Measurement abbreviations- Measuring dry & wet ingredientsTextbook Chapter: MeasurementsPages 29-36Discuss the difference between shallow fry and deep fry.(Practical demonstration: Bacon & Corn Fritters)Friday 22nd Feb:Bacon and Corn Fritters Prac:-Collecting ingredients-Saute-Shallow frying-Safety around the stovetop-Stovetop proceduresTextbook Chapter:MeasurementsPages 29-364Kitchen BasicsThe Design Process – investigating, generating, producing, evaluating, collaborating and managingDemonstrate use of electric beaters and accurate measurementWeek 4: Tues 26th Feb:Hand out Task 1: Breakfast BitesRefresh design processDiscuss requirements of assessmentDiscuss due datesImportance of accurate measurement of ingredients in bakingSafe use of electric beatersTextbook Chapter: Kitchen BasicsPages 37-43(Practical demonstration: Little Cakes)Friday 1st March:Little Cakes Prac:-Accurate measuring-Preheating oven-Safe use of electric beaters-Creaming method-Safe use of ovenHand Out Task 1:Breakfast BitesTextbook Chapter:Kitchen BasicsPages 37-43Task 1: Breakfast Bites Booklets5The Design Process:InvestigatingGeneratingWeek 5: Tues 5th March:Task 1: Breakfast Bites:Students to complete investigation and devise pages. Finalise recipe selection. Food order can be completed if the recipe is approved by teacher. (No Demonstration Required)Friday 8th March:Egg & Bacon Muffins Prac:-Use of toaster vs Grill-Safe use of stove topTask 1:Choosing a recipeFood OrdersTextbook Chapter:The Design Process Pages 9-17Task 1: Breakfast Bites Booklets6The Design Process:InvestigatingGeneratingDemonstrate the rubbing in method, kneading and use of rolling pinWeek 6: Tues 12th March:Task 1: Breakfast Bites:Students to complete food order when their recipe is approved by teacher. Food orders due at the end of today’s lessonGo through the procedure of an assessment practical(Practical demonstration: Sweet Chilli Scrolls)Friday 15th March:Sweet Chilli Scrolls Prac:-Preheating oven-Rubbing in method-Kneading-Using a rolling pin-Safe use of the ovenTask 1:Food Orders DueTextbook Chapter:The Design Process Pages 9-17Task 1: Breakfast Bites BookletsFood Order Sheets7The Design Process:ProductionEvaluationRequirements of a practical assessment:- time management- safety- hygiene- team workWeek 7: Tues 19th March:Task 1: Breakfast Bites PracStudents are to follow their recipe and workflow plan to create their breakfast productBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on. Friday 22nd March:Evaluation of assessmentStudents are to ensure their assessment booklet is complete and hand it in for markingTask 1: DueTask 1: DueTextbook Chapter:The Design Process Pages 9-178Reading RecipesModifying RecipesCooking TechniquesBoilingDemonstrate a roux and cheese sauceWeek 8: Tues 26th March:Brief requirements of assessment practical.Discuss Mac & Cheese recipe:-Boiling water for pasta-Cooking and draining pasta safely-Roux and cheese sauceTextbook Chapter: RecipesPages 45-50(Practical demonstration: Mac & Cheese)Friday 29th March:Macaroni and Cheese prac assessment:-Cooking pasta-using a colander-making a roux and cheese sauce Task 2: Prac AssessmentTask 2: Mac & CheeseTextbook Chapter:RecipesPages 45-509Planning MealsPortioning BudgetingNutritional BalanceWeek 9: Tues 2nd April:Discuss the importance of correct portioning and nutritional balance. After the demonstration, discuss how the sausage roll recipe is portioned to make 12 and how we have included more vegetables than the Year 7 recipe.Textbook Chapter: RecipesPages 54-56(Practical Demonstration: Sausage Rolls)Friday 5th April:Sausage Rolls Prac:-Preheating oven-Preparing vegetable suitable for pastry- Portioning sausage roll-Using an egg glazeTextbook Chapter:RecipesPages 54-5610Time ManagementOrganisationCollecting IngredientsSauteWrapping and packaging a burritoWeek 10: Tues 9th April:This prac will have no demonstration. Go through time management, organisation and collecting ingredients as this recipe has numerous ingredients. Spot Dem: How to roll up the burrito using foilBurritos Prac:Friday 12th April:End of term clean up:-Spray & Wipe-Organise Cupboards & drawers-Clean stovetops and splash backsTerm 2WeekLeaning FocusTheory Lesson - TuesdayPrac Lesson - FridayAssessmentResources1The Australian Guide to Healthy EatingWorking with pastry-cutting out quiche base-spraying tin-removing quichesWeek 1: Tues 15th Oct:Discuss The Australian Guide to Healthy Eating:-food groups-wide variety of nutritious foods-discretionary foodsTextbook Pages 79-84(Practical demonstration: Mini Quiches )Friday 18th Oct:Mini Quiches Prac:-cutting out quiche base-spraying tin-Saute-removing quiches-Safe use of oven-increasing vegetables in snacksTextbook Chapter:The Australian Guide to Healthy EatingPages 79-842The Australian Guide to Healthy EatingThe Design Process – investigating, generating, producing, evaluating, collaborating and managingWeek 2: Tues 22nd Oct:Discuss The Australian to Healthy Eating:-food groups-balance-serving sizesTextbook Pages: 84-90(Practical demonstration: Mexican Super Spuds )Friday 25th Oct:Mexican Super Spuds Prac:-parboiling-correct measurement of seasonings-increasing legumes-increasing dairyHand Out Task 5:Snack AttackTextbook Chapter:The Australian Guide to Healthy EatingPages 84-90Snack Attack Booklets3The Design Process:InvestigatingGeneratingWorking with pastry-crimping the edges to seal pastry-using an egg glazeWeek 3: Tues 29th Oct:Finish The Australian to Healthy Eating:-food groups-balance-serving sizesTextbook Pages: 84-90(Practical demonstration: Beef & Vegetable Pasties )Friday 1st Nov:Beef & Vegetable Pasties Prac:-preheating oven-using kitchen equipment to cut out pastry-satue-crimping the edges of pastry to seal-using an egg wash to glaze pastryTask 5Textbook Chapter:The Australian Guide to Healthy EatingPages 84-90Snack Attack Booklets4The Design Process:InvestigatingGeneratingSubstituting apple sauce for sugar-Grain (cereal) foodsWeek 4: Tues 5th Nov:Food order sheets may be handed out when recipe has been approved by teacher.Textbook Chapter: Food GroupsPages 93-95(Practical demonstration: Apple & Cinnamon Bran Muffins )Friday 8th Nov:Apple & Cinnamon Bran Muffins Prac:-Using grains in common snack recipes-Replacing ingredients in muffins to reduce sugars-Consistent sized muffins-Accurate measuringTextbook Chapter:Food GroupsPages 93-95Snack Attack BookletsFood Order Sheets5The Design Process:InvestigatingGenerating-Increasing vegetables in common snack recipesWeek 5: Tues 12th Nov:Textbook Chapter: Food GroupsPages 96-97(No Practical Demonstration)Friday 15th Nov:Prac: Pita Pizza:-use of the oven-pizza dough substitutes-increasing veg in common snack recipes-balanced dietTextbook Chapter:Food GroupsPages 96-97Snack Attack BookletsFood Order Sheets6The Design Process:ProductionEvaluationRequirements of a practical assessment:- time management- safety- hygiene- team workWeek 6: Tues 19th Nov:Students are to follow their recipe and workflow plan to create their snack itemBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on.Friday 22nd Nov:Students are to ensure their assessment booklet is complete and hand it in for markingSnack Attack Booklets7Food Miles-Food Transportation-Carbon Footprints-Eating locally-Buying locallyCooking Rice-absorption methodBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on.Discuss the chilli con carne recipe, paying attention to cooking rice(Practical demonstration: Chilli Con Carne )Task 6: Chilli Con Carne Practical Assessment:-increasing veg in meals-seasoning food-reducing liquid-cooking rice using absorption methodTask 6: Practical Assessment Chilli Con CarneTextbook Chapter:Food MilesPages 109-1148-Leavening (raising) agents Cupcakes Prac:-Mix and melt method-using the electric mixer to cream -Preparing cucpakes for decoratingCupcakes Prac:-using an electric mixer to prepare chocolate buttercream-decorating cupcakesTextbook Chapter:Kitchen ChemistryPage 1209-Use a food processorChocolate Truffles Prac:-Use a food processor to crush biscuits vs using a rolling pin -Spray and wipe surfaces-clean our cupboards and drawers-Clean stove tops and splashbacksTerm 3 2020WeekLearning FocusTheory Lesson Practical Lesson AssessmentResources1Sustainable living:-introductionEdible Food PackagingDemonstration:-creating nacho chips using tortillas-saute’-simmering-seasoning-assemblingIntroduction to the topic of sustainable living.-How can we live sustainably and more environmentally friendly?Textbook Chapter: Sustainable LivingPages: 93-94Read article on Edible Packaging:Food Packaging: Have Your Cake and Eat the Wrapper, Too(Practical demonstration: Nachos)Prac: Nachos-Creating own nacho chips using tortillas-Dicing onion-Sauté’ -Simmering-Seasoning based on personal taste-AssemblingTextbook Chapter:Sustainable LivingPages: 93-94Article: livingFrom paddock to plateDemonstration:-Use the rubbing in method -use a bread knife to combine dough-knead dough-use a rolling pinTextbook Chapter: Sustainable LivingPages: 95-97 -from paddock to plate-be the solution-kangaroo meat: a sustainable food source-processing-environmental impact-energy use-packaging(Practical demonstration: Pumpkin scones)Pumpkin scones-Use the rubbing in method to combine butter and flour-use a bread knife to combine dough-knead dough-use a rolling pin-roll up dough to create scroll shapeTextbook Chapter:Sustainable LivingPages: 95-97 livingFood WasteDemonstration:-Making a roux-boiling water-using a colander to drain pastaTextbook Chapter: Sustainable LivingPages: 98-102-environmental impact-trasnportation and distribution-food mies-food waste-recycling-recyclable materials-biodegradable materials-recycling at school and at home (Practical demonstration:Bacon Savouries )Bacon Savouries-Making a roux-Turning a roux into a cheese sauce-Grating cheese-Boiling water and cooking pasta-draining water safely using a colanderTextbook Chapter:Sustainable LivingPages: 98-102Video: Zero Waste Kitchen Tips and MarketingSustainability andPackagingThe Design Process-investigating-generatingDemonstration:-lining a brownie tin with baking paper-Packaging-Environmental impact-Innovation and technologyTextbook Chapter: Packaging and Marketing Pages: 79-81(Practical demonstration: Brownies)Prac: Chocolate Brownies-preparing an oven for baking-preparing a brownie tin with baking paper-increasing protein in recipes-using other ingredients in order to reduce sugarTextbook Chapter:Packaging and Marketing Pages: 79-81 Task 4: Packaging Task Booklet5Packaging and MarketingSustainability andPackagingThe Design Process-investigating-generatingDemonstration:-kneading dough-Packaging-Environmental impact-Innovation and technologyTextbook Chapter: Packaging and Marketing Pages: 82-85(Practical demonstration: Focaccia)Prac: Focaccia -dicing garling finely-preparing a dough-kneading a dough-seasoning focaccia-baking a focacciaTextbook Chapter:Packaging and Marketing Pages: 82-85Task 4: Packaging Task Booklet 6Packaging and MarketingSustainability andPackagingThe Design Process-investigating-generating-producing-evaluating-Labelling-Discuss labelling laws in Australia-Marketing-Incentives for promotersTextbook Chapter: Packaging and Marketing Pages: 86-90(Practical demonstration: Jam Drops)Prac: Jam Drops-using an electric mixer to cream butter and sugar together-accurate measurement of ingredients-consistent sized biscuits-allowing biscuits room to bakeTextbook Chapter:Packaging and Marketing Pages: 86-90Task 4: Packaging Task Booklet7Packaging and MarketingSustainability andPackagingThe Design Process-investigating-generating-producing-evaluating Prac: Tacos-prepare tacos in the oven-finely dicing ingredients-seasoning according to personal taste-saute’-simmering-grating-garnishingFinalise Textbook Chapter: Packaging and Marketing Pages: 79-90 and Task 4 Booklet ready for prac.-is the packaging attractive?-is it convenient to use?-does it contain the correct labelling requirements-is it re-useable, recyclable or biodegradable?Textbook Chapter:Packaging and Marketing Pages: 79-90Task 4: Packaging Task Booklet8Packaging and MarketingSustainability andPackagingCollection of ingredientsDo students have a recipe printed?CleanlinessCommunicationTeam work Overall productPractical: Cinnamon CakeBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on:- time management- safety- hygiene- team workDemonstrate Cinnamon CakePractical : Cinnamon CakeBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on:- time management- safety- hygiene- team workTextbook Chapter:Packaging and Marketing Pages: 79-909BlanchingBoilingSimmeringAssemblingPractical: Spaghetti & Meatballs with Garlic BreadBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on:- time management- safety- hygiene- team workBlanchingBoilingSimmeringAssemblingPractical: Spaghetti & Meatballs with Garlic BreadBrief the requirements of a practical assessment and ensure that students are aware of what they are being marked on:- time management- safety- hygiene- team workBlanchingBoilingSimmeringAssemblingTextbook CatchupVideo: 4 Levels of Spaghetti & Meatballs: Amateur to Food Scientist MilesFood mile considerationsWhat can you do?Eating locallyEating seasonallyGrowing your own producePrac: Triple Treat Chocolate Muffins-preheating oven-prepare muffin tray with patty pans-accurately collecting ingredients-combine ingredients using the melt and mix method-Using a spoon to put mixture in the patty pans to make sure each muffin is the same sizeFinishing:Textbook Chapter:Food MilesPages: 69-79End of term clean up:-Spray & Wipe-Organise Cupboards & drawers-Clean stovetops and splash backs-Clean Aprons-Clean all cupboard doors-Clean containers-ensure station is clean Finishing:Textbook Chapter:Food MilesPages: 69-79Textbook Chapter:Food MilesPages: 69-79Term 4 TextilesWeekLearning FocusTheory/Prac Lesson - TuesdayPractical Lesson – FridayAssessmentResources1Revise sewing machine equipment and set up procedures:Threading the machineThreading the bobbinChanging the needleIntroduction to sewing machine-name of parts-function-adjustmentsRevise machine equipmentPractice setting up a machine:Threading the machineThreading the bobbin Year 8 Textiles Booklet Out Textiles taskStudents to look at teacher example and start planning their own designBooklet:Cutting out a garment/ projectPattern MarkingsStudents to look at teacher example and start planning their own designBooklet:Cutting out a garment/ projectPattern MarkingsHand Out Task :Year 8 Textiles Booklet Task 4: PJ Shorts/Pants InvestigateDeviseDecide on final design and choose materialBooklet:Cutting out a garment/ projectPattern MarkingsDecide on final design and choose materialBooklet:Cutting out a garment/ projectPattern MarkingsYear 8 Textiles Booklet Task 4: PJ Shorts/Pants4 ProductionDecide on final design and choose materialContinue working on assessmentCut fabric from patternContinue working on assessmentYear 8 Textiles Booklet 5ProductionContinue working on assessmentPin fabricContinue working on assessmentYear 8 Textiles Booklet 6ProductionContinue working on assessmentStart sewingContinue working on assessmentStart sewingYear 8 Textiles Booklet 7ProductionEvaluationTask DueContinue working on assessmentTask DueContinue working on assessmentYear 8 Textiles Booklet 8 ProductionEvaluationFinalise assessmentFinalise elasticComplete evaluation and submit assessment booklet for marking Finalise assessmentFinalise elasticComplete evaluation and submit assessment booklet for marking Year 8 Textiles Booklet 9Fabric Scrap KeyringsSustainabilityCollect materials from the scrap boxes to make a fabric scrap keyring. Collect keyring, buttons and any other materials required. Work on fabric scrap keyringCollect materials from the scrap boxes to make a fabric scrap keyring. Collect keyring, buttons and any other materials required. Year 8 Textiles Booklet ................
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