WHAT WILL STUDENTS LEARN?

Students will consolidate and further develop the skills learnt in Years 7 & 8. These include planning and making meals using a wide range of cooking techniques and ingredients. The course also includes learning food skills in the preparation of dishes involving the use of key foods as determined by teacher and student interest. The aim of the course is to develop independent informed cooks using nutrition studies as a guide to healthy enjoyment of food.

 

HOW WILL STUDENTS LEARN?

Students will learn through practical experiences of food preparation and presentation with a variety of foods. Research into foods and their manufacture will occur. Use will be made of a range of cooking techniques to develop an appreciation of our changing diet and food availability.

 

HOW WILL STUDENTS BE ASSESSED?

Preparation and presentation of several foods using a variety of tools and ingredients

Research and investigate food skills including the effects of cooking styles on foods and their nutritional value.

Produce a portfolio of food products made. Use a range of evaluation techniques to make personal judgements of skill development.