trinity bay shs class course planner - 2021 · 2020. 12. 1. · week 4 recipe variation ......
TRANSCRIPT
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
Continuous feedback after each prac.
Week 5
GERP
Prac 4: Food Solution Macaroni & Cheese (recipe that student has created)
Continuous feedback after each prac.
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
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
Theory and practical
Guided experiment
Wk5
22/2/21
Nutrient in Focus - Fats
Theory and practical
Submit experiment
notes
Wk6
1/3/21
Nutrient in Focus - Fats
Theory and practical
Guided experiment
Wk7
8/3/21
Nutrient in Focus - Proteins
Theory and practical
Submit experiment
notes
Wk8
15/3/21
Nutrient in Focus - Proteins
Theory and practical
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
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
SITXFSA002 Participate in safe food handling practices
SITXFSA002 Participate in safe food handling practices
T1 Wk6
1/3/21
SITXFSA002 Participate in safe food handling practices
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
SITXFSA002 Complete assessment Task Part 2 Due
SITXFSA002 Complete assessment Task
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
SITHFAB004 Prepare & serve non-alcoholic beverages
SITHFAB004 Prepare & serve non-alcoholic beverages
SITHFAB004 Prepare & serve non-alcoholic beverages
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
SITHFAB005 Prepare and serve espresso coffee
T1 Wk5
22/2/21
SITHFAB005 Prepare and serve espresso coffee
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
SITXCCS006 Provide Service to Customers
SITXCCS006 Provide Service to Customers
SITXCCS006 Provide Service to Customers
T1 Wk9
22/3/21
T1 Wk10
29/3/21
T1 Wk1
25/1/21
SITXCCS006 Assessment Questions Due
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au
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
Class Course Planner – 2021
Semester 1, Term 1
Trinity Bay SHS Hoare Street
PO Box 5071
Ph. 40 375 222
www.trinity bayshs.eq.edu.au