Teachers' Page
This is an educational website that is designed as an interactive portrayal of the importance of food safety and personal hygiene and safety within the kitchen. It's syllabus outcomes have been derived from the Food Technology years 7-10 syllabus however, it is particularly aimed towards a year 8 child's level, being stage 4.
Syllabus Requirements
Subject & Syllabus Topic: Food Technology (Syllabus for years 7-10)
Stage: 4 (Year 8)
Outcomes
A student:
5.1.1 demonstrates hygienic handling of food to ensure safe and appealing product
5.1.2 identifies, assesses and manages the risks of injury
5.1.3 describes the physical and chemical properties of a variety of foods
Students learn about: Students learn to:
-Food Hygiene -Assess Food Handing requirements for a variety of
-Safe Work Practices situations
-Enzymatic Changes deterioration and spoilage
-Physical and Chemical Reactions -Describe techniques and methods that make food
-Environmental Factors products less prone to deterioration and spoilage
Subject & Syllabus Topic: Food Technology (Syllabus for years 7-10)
Stage: 4 (Year 8)
Outcomes
A student:
5.1.1 demonstrates hygienic handling of food to ensure safe and appealing product
5.1.2 identifies, assesses and manages the risks of injury
5.1.3 describes the physical and chemical properties of a variety of foods
Students learn about: Students learn to:
- Food Safety and Hygiene Practices including: -Demonstrates safe, cooperative and hygienic work
-Food Hygiene -Assess Food Handing requirements for a variety of
-Safe Work Practices situations
- Causes of Food Deterioration and Spoilage -Outline the causes of food deterioration and spoilage
-Enzymatic Changes deterioration and spoilage
-Physical and Chemical Reactions -Describe techniques and methods that make food
-Environmental Factors products less prone to deterioration and spoilage
Tasks & Assessments
Safe Work Practices
Task: Spot the problems in Kelly's kitchen
Description: Students are to identify all potential hazards present in Kelly's kitchen
Assessment:
Personal Hygiene
Task: Personal hygiene and Safety in the Kitchen
Description: Label Kelly the chef's kitchen attire and research why it is required for chefs to wear such attire in the kitchen. Watch personal hygiene and food safety video clip. Bonus question included for students who complete activities earlier than others in the class.
Assessment: Students are to create a poster portraying the importance of personal safety and hygiene in the kitchen that utilises creativity.
Food Hygiene
Task: Food Hygiene Quiz and Tutorial, Food Storage worksheet
Description: Students are to complete the tutorial that provides in-depth information about food hygiene and then complete the quiz that questions them about their new food hygiene knowledge. Students are to also complete the food storage worksheet and paste into their workbooks.
Assessment: Teacher to check students quiz results.
Food Deterioration and Spoilage
Task: Food Spoilage Video & Powerpoint
Description: Students are to watch the 'Causes of Food Spoilage' video, define the main causes of food spoilage and formulate a powerpoint to be presented to the class.
Assessment: Teacher to assess powerpoint and the student's ability to identify the causes of food spoilage through images.
Test Time
Task: Video & Quick quiz
Description: Students are to record themselves during their practical lesson making a pizza. They must employ all food and personal hygiene safety procedures in which they have learnt. They will be given adequate time to edit their videos in class time. Students are to also complete the quick quiz.
Assessment: Teacher to assess overall achievement of syllabus outcomes as well as grade students on their success with the quiz. These final activities are considered to be part of each child's assessment and will go towards their final grades (especially towards their practical assessment grade).
Useful Hints & Tips for Teachers
- All resources and activities within this website have been purposefully added in order to assist with learning and are appropriate for students in stage 4. Therefore, all resources have been adapted in a way that will motivate students to conduct inquiry-based learning through the scaffolding provided within this ICT resource.
- The British Nutrition Foundation is a useful website for all areas of food technology as it provides many valuable interactive activities and resources such as posters, worksheets and board games.
- It is up to the teachers discretion whether to allow students to work in small groups in order to complete the tasks complied within this resource. Sometimes it is beneficial for students to work in groups as students are enabled to collaborate their ideas and develop new ideas about concepts.
- This resource is useful mechanism that will engage students since it is entirely computer based which is something different for most students that are used to doing predominately textbook and un-engaging educational activities