John Paul II High School
Year 10 Food Technology
Subject Description
Teacher in Charge:
Semester 1: Hygiene and safety practices in the kitchen Understanding of measurement units and the importance of accuracy in the kitchen Basic food construction processes Develop flowcharts
Semester 2: Flatting skills Basic meal construction and variations due to availability ( i.e. living within budget restraints) Nutrition
Subject Overview
Term 1
Semester 1: Hygiene and safety practices in the kitchen including food handling, correct use of equipment (both manual and electrical) Understanding of measurement units and the importance of accuracy in the kitchen Basic food construction processes Develop flowchart to demonstrate an understanding that food production is a multi-faceted process
Term 2
Semester 2: Flatting skills including budgeting and feeding yourself and others with independence. Basic meal construction and variations due to availability ( i.e. living within budget restraints) Nutrition and 'the flatter.'
Stationery
1B4 Exercise Book
Pathway
Pathway Tags
Cook, Agricultural/Horticultural Scientist, Agricultural/Horticultural Consultant, Retail Manager, Beekeeper, Meat/Seafood Process Worker, Baker, Cafe Worker, Chemical Engineer, Biochemist, Biotechnologist, Brewer, Butcher, Dairy Processing Operator, Waiter/Waitress, Cafe/Restaurant Manager, Kitchenhand, Chef, Chemical Production Operator, Science Technician, Medical Laboratory Scientist, Crop Farmer/Manager, Dietitian, Maitre d’Hotel, Environmental/Public Health Officer, Food and Beverage Factory Worker, Food Technologist, Service Station Attendant, Hunter/Trapper, Health Promoter, Winemaker, Packhouse Worker, Photographer, Production Manager, Orchard Farmer/Manager,
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