Food Technology

Prerequisites

There are no prerequisites for this unit.

Description of unit

This unit design to expand and improve skills, knowledge and experiences in the area of food preparation and presentation. Explore the functional properties of food and the relationship between cooking techniques and the enjoyment and appearance of food. The origins of food, the role it plays in our lives and the final preparation and presentation is considered using the inspirational text book " The Food Book"

In this unit students will explore the following essential questions:

• What are the functional properties of key foods and their role in food preparation and processing?
• How can food preparation and cooking techniques optimise the properties of food, including appearance, flavour, texture and aroma?
• How do I apply nutritional considerations when planning, including basic nutritional requirements and special nutritional requirements, such as diabetic, reduced fat, high fibre, food allergies and food sensitivities?
• How do I develop and use critical thinking and problem-solving skills in the application of the design process to achieve solutions related to food and its presentation?

The unit is composed of the following three components:

Classic French focuses on practical sessions and teacher instruction to develop skills, techniques and an appreciation for the expertise in French cooking pastry-making and desserts. Functional properties of ingredients are studied as well as food processes and cooking methods.

Cafe Unit involves the preparation of a range of popular cafe-style meals, including pastas, focaccias, salads and cafe-style cakes, with a focus on presentation, group work and special dietary requirements.

Sugar Craft students design and produce a formally decorated cake, incorporating traditional icing techniques and their own creative flair. Students will learn to investigate, design, produce and evaluate. Decision making and problem-solving will be intrinsic in this process.

Assessment

Tasks	Outcomes
Production Tasks	Planning and preparation of food: skill and knowledge to undertake safely and hygienically a range of preparation and cooking techniques to maximise the properties of foods including the appearance, aroma, flavour, texture and nutritional value
Famous Chef PowerPoint	Biography of a famous chef
Dietary Brochure	Educational brochure on diabetes or coeliac disease.
Decorated Cake and Evaluation	Formally decorated fruitcake including a record of research, planning, design development and evaluation