Trinity Bay SHS Class Course Planner - 2021 · 2020. 12. 1. · Week 4 recipe variation ... Homework: Quiz revision Design modified burger – for health food magazine T Wk8 15/3/21

Class: Year 7 Home Economics

Teacher/s: All staff

Term Week Curriculum Intent Assessment

Week 1

Subject Expectations

Introduction to food hygiene

Kitchen Procedures

Homework throughout

term

Course

booklet and

Planner

Week 2

Prac 1- Fruit Salad & Yoghurt Crunch Theory linked to practical

Observation of Hygiene

Skills, Safety Skills &

Procedural routines

Week 3 Prac 2 – Garden Salad Bring Container to taking cooking home Theory linked to practical

Feedback

Week 4 Prac 3 – Tortilla Fish Boats Bring Container to taking cooking home Theory linked to practical

Week 5 Prac 4 – Apple crumble Theory linked to practical

Week 6 Prac 5 – Patty Cake Bring Container to taking cooking home Theory linked to practical

Week 7 Prac 6 – Patty Cake Variations Bring Container to taking cooking home Theory linked to practical or revision for exam

Week 8 No Prac – Supervised Written Exam Theory linked to practical or revision for exam

Exam

Week 9 Prac 7 - Chocky Rocks

Bring Container to taking cooking home

Theory linked to practical

Week 10 Prac 8: Kitchen Clean-up and Activity TBC Results

Achievement

Ladder

Class Course Planner - 2021

Trinity Bay SHS

Hoare Street

PO Box 5071

Ph. 40 375 222

www.trinity bayshs.eq.edu.au

Class Course Planner - 2021

Trinity Bay SHS Hoare Street

PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: Year 8 Home Economics Teacher/s: All staff

Term Week Curriculum Intent Assessment

Feedback

Week 1

Subject Expectations, Housekeeping, Units

Watch “Safety in the domestic kitchen”

Revision Measuring Skill

Cloze exercise

Course Planner

Week 2

Nutrient Study

Working in the Kitchen - Safety Procedures, Managing equipment

Prac 1: Point Sandwich (individual), Presentation

FANTA profile, ongoing throughout term

Bring Container

Completion of Bookwork activities Continuous feedback after each prac. Observation of Hygiene, Safety & Procedural routines.

Week 3

Cereal ppt, Gelatinization, structure of the grain

Prac 2: Students make Basic Macaroni & Cheese

Continuous feedback after each prac.

Week 4

Student to create / write up new Macaroni & Cheese recipe variation

Prac 3: French Fruit Flan


Week 5

GERP

Prac 4: Food Solution Macaroni & Cheese (recipe that student has created)


Week 6

Function of ingredients, flour, sugar, shortening

Introduction to “what can we do with scone dough”

Teacher demonstration - Basic Scone Dough with variations to basic recipe

Prac 5: Student make Cheese Scone

Bring Container

Completion of Bookwork activities Continuous feedback after each prac. Observation of Hygiene, Safety & Procedural routines.

Week 7

No Cooking this week

Written Food Solution Task

(student design their own scone dough product)

Recipe development, workplan, food orders, desirable characteristics

Catch up lesson

No Cooking this week. List of student’s ingredients for Scone Dough variation to T/A by Monday morning Week 8. Ingredients will arrive for Week 9 prac exam lesson.

Week 8

Revision

Prac 6: Rice Cookery- Chorizo Rice Salad

Bring Container

Completion of Bookwork activities Observation of Hygiene, Safety & Procedural routines.

Week 9

Written Exam

Prac 7: Produce Food Solution product (students produce their designer scone dough product)

Bring Container

Written Exam Prac Cooking Exam Bring Container

Week 10

Cleaning Kitchen ready for next term

Tasting Panel, Clickview

Results Achievement Ladder

Class: Year 9 Fashion

Teacher: Mrs Sheahan

Term Week Curriculum Intent Assessment Due Feedback x 3

T1 Wk1

25/1/21

Course overview / Subject requirements / expectations

Sewing Machine Licence – ‘I do’ teacher demonstration, then ‘you do’ to complete activities required for Sewing Machine Licence: identify parts of the machine, and straight line sewing

Course Planner

T1 Wk2

1/2/21

Continue with requirements of Sewing Machine Licence – demonstrate & practice threading, filling the bobbin, sewing in reverse, 1.5 seam allowance & corners

Machine Licences tests

Machine License Tests

T1 Wk3

18/2/21

Colouring fabrics demonstration– using Liquid Radiance/microwave and sun

Students choose a technique and colour their fabric.

T1 Wk4

15/2/21

Requirements of Textiles – functional, aesthetic, social, environmental

Introduce the design diary – A Exemplar

‘we do’: joint construction of a design diary using prepared templates

T1 Wk5

22/2/21

Categories affecting function: durability, comfort, care and appearance of article

Design Diary: Designing a cushion – requirements and categories

Design Diary: Design own cushion – annotate design – justify decisions

Characteristics of high quality product

Design Diary Checkpoint

1: worksheets completed

T1 Wk6

1/3/21

Sewing a cushion (using fabric coloured in Week 3)– the back pieces

Design Diary: documenting My Goal; what I did; what I learnt; how I can improve

Continue with cushion production

Checkpoint 2: detailed

journal entries

Written Feedback

on Design Diary

T1 Wk7

8/3/21

Continue with cushion production

Design Diary :blog – documenting My Goal; what I did; what I learnt; how I can improve Continue with cushion production

T1 Wk8

15/3/21

Continue cushion production and Design Diary

Design Diary :blog – My Goal; what I did; what I learnt; how I can improve Continue with cushion production

T1 Wk9

22/3/21

Complete cushion and Design Diary

Design Diary :blog – My Goal; what I did; what I learnt; how I can improve Continue with cushion production

Due: Completed cushion

cover and

Design Diary

Results on

Completed Design

Diary and sewing

project

T1 Wk10

29/3/21

Ladder Position

Introduction to Sewing Shorts

Fabric Weaves

Class Course Planner – 2021

Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year 9 Food & Nutrition

Teacher/s: Ms O. Morgan, Ms R. O’Brien, Mr. S. Johnson

Term

Week Curriculum Intent

Feedback – constant checking of homework

Assessment

T Wk1

25/1/21

MONDAY PUBLIC HOLIDAY

Course overview and expectations

Introduction to nutrition –micro and macro nutrients/functions and sources Prac: No prac – Mix & Match cards and 6 Nutrients worksheet

Course Planner

T Wk2

1/2/21

Theory

Proteins - Revise function. Sources and healthier options. Vegetarian options.

Hamburger – discuss modifications in the burger – compare protein choices Prac: Big Mac/Cheeseburger – discuss possible modifications Homework: What is the definition of dextrinization? How does dextrinization occur in a burger recipe?

Checking Homework

T Wk3

8/2/21

Theory

Fats – Structures and classifications. Substitute healthier options.

Total Food (Bk 2), Pages 44-45 – Let’s Review Prac: Sauces - mayo, tomato sauce, sweet chilli, aioli, honey mustard etc.

Discuss fat and sugar contents of sauces and how to modify from store-bought.

T Wk4

15/2/21

Theory

Vitamins and Minerals – Functions and sources, Minerals: Total Food (Bk2), Pages 50-51 – Let’s Review

Vitamins: Total Food (Bk2), Pages 54-55 – Create a photostory for magazine, Total Food (Bk2), Pages 54-55., Infographic on either vitamins or minerals

Prac: Vegetables/Salad (30 mins)/infographic. (P.111). Homework: Complete infographic

Infographic due – to add

into health food

magazine.

T Wk5

22/2/21

Theory

Food production/Fast food. How do fast food chains produce their food in large quantities?

How are the nutrients impacted?

‘7 problems with fast food’ PDF, Fast Food worksheet

Healthy Food Options – Food by Design, P. 66, Act. 4.4

Prac: Design your own sauce How is healthier food now being produced and sold as a ‘fast food?’ Example foods and production

T Wk6

1/3/21

Theory

Food modification – burger. Unhealthy burger to healthy burger – looking at sauce/bun Prac: Bun/wrap (p.140) Homework: What is gluten? Why are people starting to have intolerances to gluten?

T Wk7

8/3/21

Theory

Food modification – burger. Design activity for burger. Page 178 Food by Design, Activity 8.1. Prac: Design modified burger Homework: Quiz revision

Design modified burger –

for health food magazine

T Wk8

15/3/21

Theory

Project – design a health food magazine – create a cover (poster or digital). Include name of magazine, sub-heading, 2-3 article headings and pictures. Short Quiz. Page 178 Food by Design, Activity 8.1

Prac: No Prac – work on completion of magazine/Quiz

Short Quiz – Activity

4.1/p.62 Food by Design

T Wk9

22/3/21

Theory

Project – design a health food magazine – Complete the modified burger recipe and include in the magazine (digital or poster).

Prac: Make the completed burger w/ burger, veg, sauce, and bun/wrap.

Magazine due

T Wk10

29/3/21

Theory

Choose a fast food to modify (nachos, butter chicken, fried rice etc.). Prac: Tasting panel/Cleaning of kitchen

Achievement Ladder


Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year 10 Food and Nutrition

Teacher: Ms O’Brien

Term

Week Curriculum Intent Assessment Feedback

Wk1

25/1/21

Introduction to subject

Course expectations and procedures

Course Planner

Wk2

1/2/21

Pre-existing skills assessment

Digital and analogue skill activities

Wk3

8/2/21

Nutrient in Focus - Carbohydrates

Theory and practical

Wk4

15/2/21

Nutrient in Focus - Carbohydrates


Guided experiment

Wk5

22/2/21

Nutrient in Focus - Fats


Submit experiment

notes

Wk6

1/3/21

Nutrient in Focus - Fats


Guided experiment

Wk7

8/3/21

Nutrient in Focus - Proteins


Submit experiment

notes

Wk8

15/3/21

Nutrient in Focus - Proteins


Guided experiment

Wk9

22/3/21

The Meat-free Revolution

Explore the product

Explore the stakeholders

Submit folio of guided

experiment records

Wk10

29/3/21

The Meat-free Revolution

Explore the product

Explore the stakeholders

Achievement

Ladder


Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year: 10 Certificate I in Hospitality

Teacher: Mrs. Cahill, Ms O’Brien

Term Week Assessment at the end of each unit

Assessment at the end of each unit

Constant feedback throughout the term -

T1 Wk1

25/1/21

Course Overview, expectations

Unit 1 - SITXFSA001 Use hygienic practices for food safety

Assessment requirements

On line Certificates

Topic questions 1 & 2

Topic questions 1 & 2

T1 Wk2

1/2/21

Topic questions 3 & 4 Prac: Chicken Schnitzel Rolls Folio Assessment task Topic Quiz 1 & 2

T1 Wk3

8/2/21

Topic questions 5 & 6 Prac: Smoky BBQ Chicken

Burgers

Folio Assessment task Topic Quiz 3 & 4

T1 Wk4

15/2/21

Catch up Kitchen Hygiene activity

Prac: Gourmet Chicken

Schnitzel Burger

Folio Assessment task Topic Quiz 5 & 6 All quiz tasks to be completed

2 x On line certificates due in class

T1 Wk5

22/2/21

Assessment – Exam SITXFSA001 Use hygienic practices for food safety

Prac: Caesar salad Resubmission of work SITXFSA001 Use hygienic practices for food safety

T1 Wk6

1/3/21

Unit 2 – SITXWHS001 Participate in safe work practices

On line Smartmoves Certificate create an account On line Virtual Hotel Certificate

Work Through WHS theory & activity work booklet

T1 Wk7

8/3/21

Work Through WHS theory & activity work booklet

Prac:

T1 Wk8

15/3/21

Prac:

T1 Wk9

22/3/21

Prac: 2 On line Certificates Due

T1 Wk10

29/3/21

Assessment – Exam SITXWHS001 Participate in safe work practices

Resubmission of work SITXWHS001 Participate in safe work practices

Prac


Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year: 11 Certificate III in Hospitality

Teacher: Mrs Cahill

Term Week

Assessment at the end of each unit VHOA Monday 3 VHOB Tuesday 3

Assessment at the end of each unit VHOA Wednesday 1 VHOB Thursday 1

Constant feedback throughout the term VHOA Friday 2 VHOB Friday 4

T1 Wk1

25/1/21

Course Overview SITXFSA001 Use hygienic practices for food safety

SITXFSA001 Use hygienic practices for food safety

T1 Wk2

1/2/21

SITXFSA001 Use hygienic practices for food safety

T1 Wk3

8/2/21

******SITXFSA001 Complete assessment Task Part 1 Due

T1 Wk4

15/2/21

SITXFSA001 Complete assessment Task

SITXFSA001 Complete assessment Task Part 2 Due

Sign Up Day for Cert II In hospitality

T1 Wk5

22/2/21

SITXFSA002 Participate in safe food handling practices



T1 Wk6

1/3/21


T1 Wk7

8/3/21

RSA Training

T1 Wk8

15/3/21

T1 Wk9

22/3/21

*******SITXFSA002 Complete assessment Task Part 1 Due

T1 Wk10

29/3/21


SITXFSA002 Complete assessment Task Part 2 Due



Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year: 12 Certificate III in Hospitality

Teacher: Mrs. Cahill

Term Week Assessment at the end of each unit Tuesday 2

Assessment at the end of each unit Wednesday 3

Constant feedback throughout the term -Friday 1

T1 Wk1

25/1/21

School starts Wednesday 27th January

Course Overview SITHFAB004 Prepare & serve non-alcoholic beverages

SITHFAB004 Prepare & serve non-alcoholic beverages

T1 Wk2

1/2/21




T1 Wk3

8/2/21

T Wk4

15/2/21

SITHFAB004

Assessment Due 9/2/20 SITHFAB005 Prepare and serve espresso coffee

SITHFAB005 Prepare and serve espresso coffee


T1 Wk5

22/2/21


SITHFAB005 Assessment Due 23/2/20

Resubmissions

T1 Wk6

1/3/21

Prac SITHFAB005 Prepare and serve espresso coffee Prac SITHFAB004 Prepare & serve non-alcoholic beverages

SITHFAB005 Prepare and serve espresso

coffee

SITHFAB005 Prepare and serve espresso

coffee

T1 Wk7

8/3/21

SITHIND004 Unpack Task, for Work

Effectively in Hospitality Service Unit

Student is required to have a venue to undertake 24

Services ****Due Week 10 Term 3

SITXCCS006 Provide Service to Customers

Training Day for SITHFAB005 Prepare and serve espresso coffee SITHFAB004 Prepare & serve non-alcoholic beverages

T1 Wk8

15/3/21




T1 Wk9

22/3/21

T1 Wk10

29/3/21

T1 Wk1

25/1/21

SITXCCS006 Assessment Questions Due


Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Class: Year: 12 Hospitality Practices

Teacher: Ms R O’Brien

Term

Week Curriculum Intent Assessment Feedback

Wk1

25/1/21

Introduction to Year 12

Reflect on Yr 11

Review Hygiene and Safety

Course Planner

Wk2

1/2/21

Food and Culture

What shapes food choices

Practical skills

Wk3

8/2/21

Food and Culture

Fusion theory

Practical skills

Wk4

15/2/21

Food and Culture

Dietary restrictions

Practical skills

Feedback on

written and

practical skills

Wk5

22/2/21

Food and Culture

Dietary restrictions

Practical skills

Wk6

1/3/21

Food and Culture

EEO and Anti-discrimination law

Practical skills

Wk7

8/3/21

Food and Culture

EEO and Anti-discrimination law

Function planning

Practical skills

Begin project – due in

Term 2

Feedback on

written and

practical skills

Wk8

15/3/21

Function planning

Sustainability

Define the function

Trial and evaluate

Wk9

22/3/21

Function planning

Sustainability

Trial and evaluate

Wk10

29/3/21

Function planning

Menu writing

Trial and evaluate

Achievement

Ladder


Semester 1, Term 1


PO Box 5071

Ph. 40 375 222


Documents

Trinity Bay SHS Class Course Planner - 2021 · 2020. 12. 1. · Week 4 recipe variation ... Homework: Quiz revision Design modified burger – for health food magazine T Wk8 15/3/21