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Stage 5 Food Technology
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dnit Title: M@ster of Chefs
Year: 10
Focus Area: Food Trends
Duration: 10 weeks ʹ 25 lessons of 1 hour duration
Syllabus Description: Food trends influence food selection, food service and food presentation. Students will examine historical and current food trends and
explore factors that influence their appeal and acceptability. Students will plan, prepare and present safe, appealing food that reflects contemporary food trends.
dnit Description: The primary focus of this unit is trends in food service, presentation, styling and photography with the ultimate goal of producing visual images of
styled food using computer technology. (Please see attached page for broader description of ultimate goals).
Core Outcomes: Focus Area Outcomes:

5.1.1 demonstrates hygienic handling of food to ensure a safe and 5.3.2 justifies food choices by analysing the factors that influence eating habits
appealing product 5.5.1 selects and employs appropriate techniques and equipment for a variety of
5.1.2 identifies, assesses and manages the risks of injury and OHS issues food-specific purposes
associated with the handling of food
5.2.1 describes the physical and chemical properties of a variety of foods 5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes

5.2.2c accounts for changes to the properties of food which occur during 5.6.1 examines the relationship between food, technologyc and societyc
food processing, preparation and storage
5.2.3c applies appropriate methods of food processing, preparation and
storage
5.4.2 communicates ideas and information using a range of media and
appropriate terminologyc

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Food Technology First ʹ Chapters 10 http://recipes.howstuffworks.com/tools-and-techniques/how-to-garnish-cooking.htm
Blake et al 2004
Masterchef
Food Technology Stage 5 ʹ Chapter 10
Sullivan et al 2004 Websites

e-Food Food and Technology Book 2 ʹ https://www.homeshop.com.au

Compton et al 2003
http://www.coles.com.au/Shop-Online.aspx
The Food Book ʹ Compton et al 2010
http://lrr.dlr.det.nsw.edu.au/Web/tools4u_pse/
Whole Food 2 ʹ Chapter 10 Clarke et al 2010
http://lrr.dlr.det.nsw.edu.au/Web/tools4u_premiere_elements_7/
Tale ʹ Tools4d
http://www.curriculumsupport.education.nsw.gov.au/secondary/technology/7_10/

technology/teaching_ideas/finance_lit/finance_lit.htm

http://www.how-to-cook-gourmet.com/platingfood.html

X 
 Assessment

Æ

 ʹ brainstorm and idea collection
  
   ʹ procedural text writing for Recip-e-book ~c Moodle Submissions


ʹ workbook ~c OneNote file submission

 

 ʹ edit still photos and create DVD label ~c Practical Assessment Task
  

 ʹ recipe costing ~c Recipe e book





 ʹ edit video footage ~c dnit Test
 ʹ add voice and music to vodcasts 





ʹ survey of viewers outside of classroom

   

 ʹ to create Recip-e-book
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ʹ create personal DVD including video footage, still photography and recip-e-book
!


ʹ as central reference point for students for instruction, tutorials, work
submission
 ʹ staff thought sharing
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 ʹ file sharing between partners and mobile devices and laptops
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~c dpload resources
~c Assign students to course
~c Create class groups

 ¬
~c Ascertain initial level of skill with predominant software
not previously used in previous units



~c food safety and demonstrate safe, Revision of expectations in practical lessons Demonstration of safe,
hygiene practices cooperative and hygienic cooperative and hygienic work
including work practices Practical Mark Sheet ʹ assessing students on safety, practices during practical
- personal hygiene - assess food handling uniform, method, presentation and cleaning experiences. Ongoing
- food hygiene requirements for a variety assessment throughout the unit.
- safe work practices of situations
Practical book:
Students are to answer the questions at the bottom of each
~c Reasons for cooking practical task recipe page that relate to the ingredients,
foods - appreciate the role food methods and sensory properties of the dish.
components play on the Practical workbook completion
~c Sensory sensory qualities of
perceptions Evaluation of practical tasks at the end of each practical for each practical task ʹ recipe
foods
including colour, lesson. Students evaluate their dish in term of the five sheet finished and glued in;
odor, texture, senses: sight, sound, taste, aroma, texture.c picture of completed dish glued
flavor in; evaluation completed

~c methods and - demonstrate appropriate c Demonstration of appropriate

equipment used in the selection of techniques selection and use of equipment
preparation and and equipment in food during practical experiences.
processing of food preparation
Ongoing assessment throughout
the unit.

 c
 Students logon to MOODLE and download OneNote files ʹ File successfully backed up onto
 Intro, Trends and Garnishes. Review of saving OneNote files an external drive
onto another location (DER Locker, thumb drive)
Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG
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~c Trends in food - plate food for service
presentation and food - design, plan, prepare and
styling including present safe, appealing
- Garnishing and contemporary food that
decorating reflects the latest food
trends
~c trends in dining and ~c identify examples of
food service such as service offered by a
Uc types of range of hospitality
establishments and establishments
 
Definition of food trends
Group discussion and brainstorm of current examples Participation in discussion and
brainstorm activity
Comprehension activity ʹ OneNote tabs on trends in dining
and food service and associated links as well as text
reference Food Technology First from page 274. All notes
and answers recorded in new tabs in OneNote file.
*   
 trends ʹ edit table in OneNote on favourite
places to eat out. Students list the different trends for each
establishment; 'Looking Back' questions 1-7 on page 277
* 

 trends ʹ reference table on garnishes and
decorations; extension 'Looking Back' questions 1-3 p 280
*  trends ʹ compile a list of the hints and tips
discussed in the video clips above; Complete activity in
OneNote under ͞Plating Trends͟
Websites for video clips:
http://www.how-to-cook-gourmet.com/platingfood.html
OneNote file uploaded to
http://videos.howstuffworks.com/discovery/13870-inner- MOODLE at end of each lesson.
chef-plating-your-food-video.htm Once due date reached work will
be assessed.
 
M Teacher demonstrates use of software
Participation in discussion
M Students collectively discuss and individually create mind
map of styles of service of restaurants and catering Successful creation of mind map
establishments illustrates competence in using
software
Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG
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levels of service M Students complete table in OneNote on personal dining Completion of table of personal
including take-away, experiences experience demonstrates
dining out, formal and student identification of
buffet service Handy Hint: Refer to OneNote instructions on introduction different trends and styles of
- table setting, crockery, page on how to create a table in OneNote. service
cutlery, glassware, linen

  
M Class discussion of differences between decorations and
garnishes Identification of suitable
M Students create a visual diary of Garnishes and garnishes and decorations
Decorations. They are to search food sites and collate a demonstrates understanding of
range of pictures of meals and identify two garnishes or difference between the two.
decorations that would be suitable for each dish.
M Student observation of provided example (Video: Inner
Chef )
Weblink:
http://videos.howstuffworks.com/discovery/13870-inner-
chef-plating-your-food-video.htm

  

 M Students explore the emerging technologies, tools and
M the role of technology in M Discuss social equipment available for food preparation. Link in OneNote
the preparation of food implications of section on Garnishing.
domestically and the social technological
implications developments in Website link ͞Tools for garnishing͟:
domestic food http://recipes.howstuffworks.com/tools-and-
preparation equipment techniques/how-to-garnish-cooking1.htm

 ¬ 

Discussion on videoing and equipment that can be used ʹ Observation and use of video
video camera, digital still, mobile phone ʹ and transfer to equipment and successful
laptop via dSB cable or Bluetooth transfer to laptop

In pairs, students select one technique and practise making

a garnish or decoration. Work in pairs to create a 2 minute
video of creating a garnish or decoration.
Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG
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Discuss the different needs for presenting and plating food
~c Trends in food ~c c%c%c  for photography.
presentation and food Deconstruct a plated meal to identify food styling
styling including techniques used
- plating styles Students are to find an images from the following sources
and analyse food styling techniques used :
~c Magazines
~c Television
~c Internet
~c Recipe books
Website link
Mc food styling and Mc identify examples of http://www.how-to-cook-gourmet.com/platingfood.html
photography food styling and
photography
~c Explain the influence Teacher demonstrates Fattoush Salad. Demonstration is
of food presented in stages to illustrate the steps students need to
styling and photograph for their recipe e book. ie. ingredients page,
photography in method, final photograph.
promoting trends
Mc style food for Teacher demonstration on plating the dish, demonstrate
photography techniques in contemporary plating methods.
- arrange in the centre of the plate
- height
- arrangement and balance of colour
- Cleaning the plate before serving

Resource: 3 min Video

http://oxfordfoodbook.wordpress.com/2010/05/19/making-
of/
͚#
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Æ$#& blog post. Students view some
behind-the-scenes footage of a photographer and stylist
hard at work creating a recipe photo for %
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Students get an insight into the work that goes into taking
just one photo.
Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG
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Worksheet: Students answer questions relating to the video

which will give them ideas about their own photography
techniques.

   
Show students an example of a completed recipe e book
recipe page and demonstrate how to insert photographs.

 ¬   

Style and photograph food Recipe e book templates
Fattoush salad uploaded to
Mc
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 Moodle.
 c  cc  cc cc Students work through tutorial notes and tips with teacher
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Fattoush salad photographs (crop, brightness, contrast,
lasso)

Excursion: Ready Stead Cook

    
 Recipe e book templates

Cook, style and photograph food Vegetable Tart uploaded to
Moodle.
     
Recipe e book templates
 ¬      Parmesan crusted veal uploaded
Cook, style and photograph food to Moodle.

 ¬  

 Recipe e book templates
Cook, style and photograph food Fattoush salad uploaded to
 Moodle.
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Students watch episodes of master chef cook offs
Students take notes on the cultural influences of ’ c
c Completion of case study

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Distribute Mystery Box Assessment Task
Discuss food order, Work flow, Recipe research
requirements and marking criteria

Demonstrate costing of recipe using Microsoft Excel Recipe costed using Excel
template template, MOODLE upload
Demonstrate how to find current prices for ingredients in
chosen recipe

Students research recipe ideas and commence task

 
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Group B assists with photography and cleaning

 
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Group A assists with photography and cleaning Assessment task completed and
 submitted via MOODLE
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Mc food styling and Mc produce a visual image All students who submit assessment tasks punctually have
photography for of styled food using their final styled food photograph placed on the school
marketing through computer technology Intranet for school body viewing and voting via Survey
print or electronic Monkey or Live Cycle designer
media
Criteria for voting determined through discussion with Establishing voting criteria
students illustrates that students
 understand what a quality item
Votes tallied and final three established for cook off requires

Students in cook off given recipes, criteria and arrangements

Cook off with audience, winner determined and announced.

Event videoed by students

  Completion of test

Students learn about Students learn to Integrated Teaching and Learning - Resources Evidence of Learning/Assessment REG
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Demonstration of using software to save word docs as PDF
files; create one PDF document from many

Students construct individual Recip-e-book using their

templates

M@ster of Chefs Recip-e-book compiled and placed on

school intranet and school website

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Tutorial on creating DVD
Students create DVD containing their videos, photography Parent evaluation sent home
personal recipe-e-book, Cook off video and final Recipe-e- with DVD
book
Students create label for DVD using Photoshop Elements

    

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