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Assessment item 2
Title: Tuck Shop Tasters Unit Length: 20 weeks Cohort: Year 7- 8 Mandatory
Design specification: Food
Area of study: Products Technologies: Food Technologies
Design
Unit description: Using Media Technologies, students design, create and publish a healthy food item that could be sold at the school canteen. The food
product may be either a sandwich, roll or wrap. As part of the research for the design project, students will undertake a series of food technology tasks to
generate images and recipes for their food product. Media technologies will be used to capture images of the completed healthy food product and these will
be uploaded on the class group Edmodo page. Students will record design processes in a design folio which will be used to monitor and record progress
throughout the design project.
Design project: Assessment will be based on aspects of the following syllabus outcomes:
Using new knowledge from lessons students are to design a 4.1.1 - applies design processes that respond to needs and opportunities in each design
healthy food item that could be sold at the school canteen. project
Students are required to design a new sandwich, roll or wrap.
4.1.2 describes factors influencing design in the areas of study of Built Environments,
Products, and Information and Communications
4.2.2 - selects, analyses; presents and applies research and experimentation from a
variety of sources
4.3.1 - applies a broad range of contemporary and appropriate tools, materials and
techniques with competence in the development of design projects
4.3.2- demonstrates responsible and safe use of orange of tools, materials and
techniques in each design project.
4.5.2 produces quality solutions that respond to identified needs and opportunities in
each design project
15 minutes Discuss role of the school canteen and Guided reading sheet from
the nutrition policies and guidelines for ‘Fresh Tastes @ School’ NSW
their school and canteen. Class participates in guided reading. Healthy School Canteen
Students access the Healthy School Strategy CANTEEN MENU
Canteen Strategy information resource PLANNING GUIDE
through class Edmodo group page. Resource PDF uploaded to
Analyse and discuss the foods of the *Appendix 1. Edmodo class group page.
school canteen and how the food can be Obtained from https://healthy-
group according to the nutrition EAL/D students have access to text prior kids.com.au/school-canteens/
policies and guidelines for their school to the lesson to conduct pre-reading task. *Appendix 1 Commented [SL4]: 1.3.1 EAL/D literacy strategy
20 minutes and canteen.
Students work in groups (4 Students per Printed copies of school
group) Analyse school canteen menu canteen menu, obtained from
and utilise coloured markers or pencils canteen coloured markers or
to identify food items and the food pencils (green, orange and red)
group of which the product belongs to
according to the nutrition policies and
Students research and identify their Computer lab or mobile
15 minutes guidelines for their school and canteen.
favourite sandwich filling or spread. devices (iPad or laptop)
(allow 10mins) Followed by class
Smart board
discussion of findings.
Internet access
Student utilise the internet to find a Edmodo class group access
picture of their favourite sandwich
spread or filling and identify the food
Title: Tuck Shop Tasters Unit Length: 20 weeks Cohort: Year 7 Mandatory
Design specification: Food
Area of study: Products Technologies: Food Technologies
Design
Unit description: Using Media Technologies, students design, create and publish a healthy food item that could be sold at the school canteen. The food
product may be either a sandwich, roll or wrap. As part of the research for the design project, students will undertake a series of food technology tasks to
generate images and recipes for their food product. Media technologies will be used to capture images of the completed healthy food product and these will
be uploaded on the class group Edmodo page. Students will record design processes in a design folio which will be used to monitor and record progress
throughout the design project.
Design project: Assessment will be based on aspects of the following syllabus outcomes:
Using new knowledge from lessons students are to 4.1.1 - applies design processes that respond to needs and opportunities in each design project
design a healthy food item that could be sold at the 4.1.2 describes factors influencing design in the areas of study of Built Environments, Products,
school canteen. Students are required to design a new and Information and Communications
sandwich, roll or wrap. 4.2.1 - generates and communicates creative design ideas and solutions
4.2.2 - selects, analyses; presents and applies research and experimentation from a variety of
sources
4.3.1 - applies a broad range of contemporary and appropriate tools, materials and techniques
with competence in the development of design projects
4.3.2- demonstrates responsible and safe use of orange of tools, materials and techniques in each
design project.
4.5.1 applies management processes to successfully complete design projects
4.5.2 produces quality solutions that respond to identified needs and opportunities in each
design project
4.6.1 - applies appropriate evaluation techniques throughout each design project
Board of Studies, NSW, p. 22, (2003)
Title: Tuck Shop Tasters Unit Length: 20 weeks Cohort: Year 7- 8 Mandatory
Design specification: Food
Area of study: Products Technologies: Food Technologies
Design
Unit description: Using Media Technologies, students design, create and publish a healthy food item that could be sold at the school canteen. The food
product may be either a sandwich, roll or wrap. As part of the research for the design project, students will undertake a series of food technology tasks to
generate images and recipes for their food product. Media technologies will be used to capture images of the completed healthy food product and these will
be uploaded on the class group Edmodo page. Students will record design processes in a design folio which will be used to monitor and record progress
throughout the design project.
Design project: Assessment will be based on aspects of the following syllabus outcomes:
Using new knowledge from lessons students are to design a 4.1.1 - applies design processes that respond to needs and opportunities in each design
healthy food item that could be sold at the school canteen. project
Students are required to design a new sandwich, roll or wrap.
4.1.2 describes factors influencing design in the areas of study of Built Environments,
Products, and Information and Communications
4.2.2 - selects, analyses; presents and applies research and experimentation from a
variety of sources
4.3.1 - applies a broad range of contemporary and appropriate tools, materials and
techniques with competence in the development of design projects
4.3.2- demonstrates responsible and safe use of orange of tools, materials and
techniques in each design project.
4.5.2 produces quality solutions that respond to identified needs and opportunities in
each design project
Board of Studies, NSW, p. 22, (2003) Board of Studies, NSW, p. 22, (2003)
Kitchen Assistant
120 mins Overview of the practical lesson is School Learning support
displayed and explained to students Officer as required
Review PPE equipment to be worn Students will be grouped and expected A copy of rules for safety and
whilst in the kitchen. to work collaboratively within a hygiene will be made
designated work space, sharing utensils, accessible.
Students are to create their food product cooking equipment and cleaning *Appendix 4
following the recipe designed in responsibilities as well as assisting one
previous lessons. another in time management.
@ School
The Canteen Menu Planner is a tool designed to assist those involved in planning school canteen menus. You
will see three categories: RED, AMBER and GREEN. This is the food spectrum – a visual guide that shows
you where certain foods fit on the menu. Each part of the spectrum has key words that describe how these
foods fit on the menu and help to guide menu planning.
RED ‘Occasionally’
Do not sell these foods on more than two occasions per term.
Within the NSW Healthy School Canteen Strategy a food that fits into the RED segment is limited in its sale
to two occasions per term. Special events that involve the canteen and the broader school community would
be the best choice for this purpose. An appropriate occasion to sell RED foods might be a mufti day, sausage
sizzle or mid-term cake stall. Within the Strategy, if two of these days were chosen in the same term, they
would represent the two occasions when RED foods were sold.
Recipe Structure
1. Title;
2. Serving size;
3. List of ingredients;
4. Method steps;
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5. Suggested variations;
_______________________________________________________________________________________________
Method Steps
Did your Food product turn out as planned from your folio? YES NO
Appearance -
1 2 3 4 5
Comment ________________________________________________________________________
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Smell -
1 2 3 4 5
Comment ________________________________________________________________________
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Taste
1 2 3 4 5
Comment ________________________________________________________________________
_________________________________________________________________________________
Texture
1 2 3 4 5
Comment _________________________________________________________________________
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What did you like most about your product and what would you change?
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