Year 10 Food Technology

Course Overview

Semester A
1. Planning for Practice:
Unit - Safety – Personal and Food safety practice – observations, hygiene practice and theory
Assessment – Poster and/or PowerPoint on Safety requirements in the Kitchen
2. Brief Development:
Unit - Burger Development -developing a healthy burger from a basic recipe, considering Nutrition
Unit - Burger Production and Evaluation -Burger Production and Outcome
Unit - Snack Food Labelling and Packaging – understanding and producing food labels and the packaging for their own product
Unit - Snack Food creating a product - is it a fit for purpose? – tasty and healthy – using the “Green Box” resource
Assessment – Presentation of a Healthy Hamburger with Nutritional choices justified
3. Characteristics of Technology:
Unit - Herbs and Spices Practical - the outcome from their research and trials
Unit - Herbs and Spices Theory - research and nutrients
Unit - Cultural Foods – Introducing staple foods and cultural flavours: Pasifika, Maori, Indian, Italian, etc
Assessment – Detailed research of chosen Culture in the form of a PowerPoint
4. Characteristics of Technological Outcomes:
Unit - Gingerbread Dwellings - planning, designing, constructing and decorating dwelling – can be a Xmas theme or cultural Design – contemporary, Whare, etc
Assessment – Final outcome of Gingerbread Dwelling

Semester B
1. Planning for Practice:
Unit - Safety – Personal and Food safety practice – observations, hygiene practice and theory
Assessment – Poster and/or PowerPoint on Safety requirements in the Kitchen
2. Brief Development:
Unit - Burger Development -developing a healthy burger from a basic recipe, considering Nutrition
Unit - Burger Production and Evaluation -Burger Production and Outcome
Unit - Snack Food Labelling and Packaging – understanding and producing food labels and the packaging for their own product
Unit - Snack Food creating a product - is it a fit for purpose? – tasty and healthy – using the “Green Box” resource
Assessment – Presentation of a Healthy Hamburger with Nutritional choices justified
3. Characteristics of Technology:
Unit - Herbs and Spices Practical - the outcome from their research and trials
Unit - Herbs and Spices Theory - research and nutrients
Unit - Cultural Foods – Introducing staple foods and cultural flavours: Pasifika, Maori, Indian, Italian, etc
Assessment – Detailed research of chosen Culture in the form of a PowerPoint
4. Characteristics of Technological Outcomes:
Unit - Gingerbread Dwellings - planning, designing, constructing and decorating dwelling – can be a Xmas theme or cultural Design – contemporary, Whare, etc
Assessment – Final outcome of Gingerbread Dwelling