Trinity Bay SHS Class Course Planner - 2020

Class: Yr. 7 Home Economics Teacher/s: All staff

Term Week Curriculum Intent Assessment & Feedback

Week 1

• Subject Expectations • Introduction to food hygiene • Kitchen Procedures

Homework throughout term

Course booklet and Planner

Week 2

Prac 1- Fruit Salad & Yoghurt Crunch Theory linked to practical

Observation of Hygiene Skills, Safety Skills & Procedural routines

Week 3 Prac 2 – Garden Salad Theory linked to practical

Feedback

Week 4 Prac 3 – Tortilla Fish Boats Theory linked to practical

Week 5 Prac 4 – Apple crumble Theory linked to practical

Week 6 Prac 5 – Patty Cake Theory linked to practical

Week 7 Prac 6 – Patty Cake Variations Theory linked to practical or revision for exam

Week 8 No Prac – Supervised Written Exam Theory linked to practical or revision for exam

Week 9 Prac 7 - Chocky Rocks

Theory linked to practical

Week 10 Prac 8: Kitchen Clean-up and Activity TBC Achievement Ladders

Results Achievement Ladder

Class Course Planner - 2020

Trinity Bay SHS Hoare Street PO Box 5071

Ph. 40 375 222 www.trinity bayshs.eq.edu.au

Class Course Planner - 2020

Trinity Bay SHS Hoare Street

PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Teacher/s: All staff Class: Yr. 8 Home Economics

Term Week Curriculum Intent Assessment

Feedback

Week 1

• Subject Expectations, Housekeeping, Units • Watch “Safety in the domestic kitchen” • Revision Measuring Skill

Cloze exercise Course Planner

Week 2

• Nutrient Study • Working in the Kitchen - Safety Procedures,

Managing equipment • Prac 1: Point Sandwich (individual), Presentation • FANTA profile, ongoing throughout term • Bring Container

Completion of Bookwork activities Continuous feedback after each prac. Observation of Hygiene, Safety & Procedural routines.

Week 3

• Cereal ppt, Gelatinization, structure of the grain • Prac 2: Students make Basic Macaroni & Cheese

Continuous feedback after each prac.

Week 4

• Student to create / write up new Macaroni & Cheese recipe variation

• Prac 3: French Fruit Flan


Week 5

• GERP • Prac 4: Food Solution Macaroni & Cheese

(recipe that student has created)


Week 6

• Function of ingredients, flour, sugar, shortening • Introduction to “what can we do with scone dough” • Teacher demonstration - Basic Scone Dough with

variations to basic recipe • Prac 5: Student make Cheese Scone • Bring Container

Completion of Bookwork activities Continuous feedback after each prac. Observation of Hygiene, Safety & Procedural routines.

Week 7

• No Cooking this week • Written Food Solution Task • (student design their own scone dough product) • Recipe development, workplan, food orders,

desirable characteristics • Catch up lesson

No Cooking this week. List of student’s ingredients for Scone Dough variation to T/A by Monday morning Week 8. Ingredients will arrive for Week 9 prac exam lesson.

Week 8 • Revision • Prac 6: Rice Cookery- Chorizo Rice Salad • Bring Container

Completion of Bookwork activities Observation of Hygiene, Safety & Procedural routines.

Week 9

• Written Exam • Prac 7: Produce Food Solution product (students

produce their designer scone dough product) • Bring Container

Written Exam Prac Cooking Exam Bring Container

Week 10

• Cleaning Kitchen ready for next term • Tasting Panel, Clickview

Results Achievement Ladder

Class Course Planner - 2020 Term 4 - Nutrition


PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: Year 9 Nutrition Teacher: O. Morgan

Term Week

Curriculum Intent Assessment Feedback

T Wk1

5/10/20

MONDAY PUBLIC HOLIDAY Theory • Course overview and expectations • Introduction to nutrition –micro and macro nutrients/functions and sources Prac • Green shake – discuss nutrient components/AGHE/Sensory profile

Course Planner

T Wk2

12/10/20

Theory • Proteins - Revise function. Structure and essential and non-essential amino

acids. Sources and healthier options. • Clickview – Nutrients: Their Interactions Prac • Big Mac/Cheeseburger – discuss possible modifications Homework: What nutrients are in the burger? How could you adapt/modify the recipe?

Checking Homework

T Wk3

19/10/20

Theory • Fats – Structures and classifications. Substitute healthier options. Prac • Sauces - mayo, tomato sauce, sweet chilli, aioli, honey mustard etc. • Discuss fat and sugar contents of sauces and how to modify from store-bought.

T Wk4

26/10/20

Theory • Vitamins and Minerals – Functions and sources. Focus: Vits A/B/C/D/E and

Minerals: Calcium, Iron and Sodium • Infographic on either vitamins or minerals Prac activity: Vegetables/Salad (30 mins)/infographic. (P.111). Homework: Complete infographic

Infographic due – to add into health food magazine.

T Wk5

2/11/20

Theory • Food production/Fast food. How do fast food chains produce their food in large quantities? How are the nutrients impacted? Prac activity: Design your own sauce How is healthier food now being produced and sold as a ‘fast food?’ Example foods and production

T Wk6

9/11/20

Theory • Food modification – burger. Unhealthy burger to healthy burger – looking at sauce/bun Prac activity: Bun/wrap (p.140)

T Wk7

16/11/20

Theory • Food modification – burger. Design activity for burger. Page 178 Food by Design, Activity 8.1. Prac activity: Design modified burger Homework: Quiz revision

Design modified burger – for health food magazine

T Wk8

23/11/20

Theory • Project – design a health food magazine – create a cover (poster or digital).

Include name of magazine, sub-heading, 2-3 article headings and pictures. Short Quiz. Page 178 Food by Design, Activity 8.1

Prac activity: No Prac – work on completion of magazine/Quiz

Short Quiz

T Wk9

30/11/20

Theory • Project – design a health food magazine – Complete the modified burger

recipe and include in the magazine (digital or poster). Prac activity: Make the completed burger w/ burger, veg, sauce, and bun/wrap.

Magazine due

T Wk10

7/12/20

Theory • Choose a fast food to modify (nachos, butter chicken, fried rice etc.). Prac activity: Tasting panel

Achievement Ladder

Class Course Planner – 2020 Term 4 -


PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: 9FNT – Gourmet Foods Teacher/s: O. Morgan; R. Obrien

Term Week


T4 Wk1

6/10/20

PUBLIC HOLIDAY MONDAY Theory

• Brainstorm: Factors when selling a food product – what people want, marketing – selling, advertising, research

• Costing a recipe – mint chocolate bark PRAC: Trial 1

Course Planner

T4 Wk2

12/10/20

Theory • Brainstorm: possible product ideas – pet treats, diet restrictions, kits (hot

chocolate etc) • Create a survey • Packaging/labelling • Costing a recipe – Chickpea blondies

PRAC: Trial 2

T4 Wk3

19/10/20

Theory • Evaluate survey and decide on possible product ideas (trials 1 and 2) • Packaging and labelling and costing • Costing – Caramel Slice

PRAC: Trial 3

Survey due

T4 Wk4

26/10/20

Theory • Packaging and labelling and costing

PRAC: Trial 4, evaluation

T4 Wk5

2/11/20

Theory • Final decision on products • Create flyers/order forms etc. • Write: introduction

PRAC: Trial 5, evaluation

T4 Wk6

9/11/20

Theory: • Finalise and prepare for product marketing and preparation next week • Short quiz: labelling, packaging and costing

PRAC: Product prep – freezable items

Quiz

T4 Wk7

16/11/20

Theory: • Finalise assessment task

PRAC: Preparation and mis en place for sale next week

T4 Wk8

23/11/20

ASSESSMENT TASK: • PROJECT WRITTEN RESPONSE DUE: all parts completed

• Completion of assessment task PRAC: Final preparation of product SALE OF PRODUCTS

Major assessment due

T4 Wk9

30/11/20

Theory • Reflection on assessment • Reflection on quiz • Subject Survey

T4 Wk10

7/12/20

Theory • Classroom Quiz PRAC: None – cleaning/classroom activity

Achievement Ladder

Class Course Planner – 2020 Term 4 - FAS


PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: FAF092A Teacher: Mrs Sheahan

Term Week Curriculum Intent Assessment Feedback

T 4 Wk.1 5/10/20

• Individual work on sewing project • Design Diary: documenting what I did; what I learnt; how I

can improve

Draft journal due Wednesday 7/10

# Course Planner # Achievement Ladder

T 4 Wk.2 12/10/20


can improve

T 4 Wk.3 19/10/20


can improve

Draft returned 20/10

T 4 Wk.4 26/10/20

• Individual work on sewing project Design Diary: documenting what I did; what I learnt; how I can improve

Written journal due Completed skirt due 28/10/20

T 4 Wk.5 2/11/20

• Textiles and Sustainability Clickview “How Green are your Jeans?”

• View ‘Sustainable Textiles’ – textile waste - the size and the issues

T 4 Wk.6 9/11/20

• Environmental concerns and the textile industry - discovering and explaining principles behind Reduce & Recycle in a textiles context

T 4 Wk.7 16/11/20

• Work on proposal for Repurpose Project • Collate proposal for Repurpose Project

T 4 Wk.8 23/11/20

• Individual work on Repurpose Project

T 4 Wk.9 30/11/20

• Individual work on Repurpose Project • Design Diary / blog – documenting what I did; what I learnt;

how I can improve

Recycled product due

T 4 Wk.10 7/12/20

TBA

Class Course Planner - 2020 Semester 2, Term 4


PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: Year 10 Food and Nutrition Teacher: Ms O’Brien

Term Week

Curriculum Intent Assessment Due Feedback

T4

Wk1

Select - Food Solution Task (Project Folio assessment task) Research - background information relevant to chosen task Develop - ideas to investigate food challenge.

Achievement Ladder – Term 2

Course Planner

T4 Wk2

Research - background information relevant to chosen task Develop - ideas to investigate food challenge. Planning – map out the research task Develop – experiments to test ideas, criteria to evaluate success Document – experiment methods and data capture templates Order – order ingredients, equipment needed to complete experiments

Drafts accepted

T4 Wk3

Experiment phase (experiment, refine, experiment) - Conduct experiments - Record and Analyse data - Refine experiments, rework data capture templates - Order ingredients, equipment

Draft due no later than Monday

T4 Wk4

Experiment phase (experiment, refine, experiment) - Conduct experiments - Record and Analyse data - Refine experiments, rework data capture templates - Order ingredients, equipment

T4 Wk5

Final experiments Finalise results, Analyse data Write evaluation of data, linking back to criteria and goals of experiment

Draft due Tuesday

T4 Wk6

Finalise results, Analyse data Write evaluation of data, linking back to criteria and goals of experiment

T4 Wk7

Project due EXAM BLOCK BEGINS WEDNESDAY

Due date: Tuesday 17th November

T4 Wk8

EXAM BLOCK UNTIL WEDNESDAY Year 10 finish 27th November 20202

Class Course Planner – 2020 Semester 2, Term 4


PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: VHY102A Unit: Project 3 Work Effectively with Others, Provide assistance to customers Teacher/s: Mrs Sheahan/ Ms Morgan

Term Week

Curriculum Intent Assessment Due

T4 Wk1

5/10/20

Unit: Work Effectively with Others, Provide assistance to customers Ppt 2 - Provide assistance to customers plus worksheet contd Clickview video Prac: Trial 2 Brownies/ Quinoa bars – team work, photograph, evaluate

Constant feedback throughout the term re progress

T4 Wk2

12/10/20

PPT 3 Work Effectively with others plus worksheet Clickview video Prac: Trial 3 Biscuits team work, photograph, evaluate

T4 Wk3

19/10/20

PPT 3 Work Effectively with others cont’d Product Assessment written In teams decide on products to produce

T4 Wk4

26/10/20

PPT 4 Conflict Click view difficult customers & conflict

Product Assessment written due 29/10

T4 Wk5

2/11/20

Revision for exam Prac: Make/freeze products to complete product assessment

Production of item to sell.

T4 Wk6

9/11/20

Written Exam 1st attempt Prac: Package products and present to customers

Written Exam 9/11

T4 Wk7

16/11/20

Complete outstanding assessments/ resubmissions BLOCK EXAMS 18th – 25th

T4 Wk8

23/11/20

TBA Friday 27th November last of term for Year 10



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: VHY102B Certificate I in Hospitality Units: Project 3 Work Effectively with Others, Provide assistance to customers

Project 5 Use Kitchen Equipment Teacher: Ms O’Brien

Term Week

Curriculum Intent

Assessment Due

Keep all documents for folio

Photograph practical work

Wk1

5/10/20

Kitchen Equipment theory and practical PUBLIC HOLIDAY MONDAY


Wk2

12/10/20

Theory and practical - Use Kitchen Equipment - Work Effectively with Others - Provide Assistance to Customers

Wk3

19/10/20



Wk4

26/10/20


Wk5

2/11/20


Use Kitchen Equipment Exam


Wk6

9/11/20


Wk7

16/11/20

Finalise any outstanding assessment

EXAM BLOCK BEGINS WEDNESDAY


Wk8

23/11/20

Finalise any outstanding assessment

EXAM BLOCK UNTIL WEDNESDAY

Friday 27th November last of term for Year 10



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: VHY102C Certificate I in Hospitality Teacher: Mrs Cahill

Term Week

Curriculum Intent, Assessment, Constant Feedback throughout term

Monday 4 Wednesday 2 Friday 3

T Wk1

5/10/20

Sandwich ingredients/ equipment (worksheet) *Types of sandwiches(worksheet & Theory book)

Ongoing weekly observations of prac lessons for assessment

Prac Observation - Ribbon sandwiches

Sandwich ingredients/ equipment (worksheet)

T Wk2

12/10/20

*Suitable breads / spreads/ dietary requirements

(worksheet & theory book)

Prac Observation - Warm sandwich/Club sandwiches

Suitable breads / spreads/ dietary requirements

(worksheet & theory book)

T Wk3

19/10/20

*PPT 2 Prepare and present sandwiches *Quiz Part 1

Prac Observation - Open sandwiches

PPT 2 Prepare and present sandwiches *Quiz Part 1

T Wk4

26/10/20

*Presentation and service of sandwiches (PPT3) *Worksheet No 3 – Presentation styles *Quiz Part 1

Prac Observation - Conventional -Points

*Presentation and service of sandwiches (PPT3) *Worksheet No 3 – Presentation styles *Quiz Part 1

T Wk5

2/11/20

*Storage and clean-down (PPT 4)

Prac Observation - Foccacia/Roll *Storage and clean-down (PPT 4)

T Wk6

9/11/20

Assessment – Written Exam

Prac Exam - sandwich production Resubmissions

T Wk7

16/11/20

Resubmissions

Prac TBA Completion of Certificate I in Hospitality

T Wk8

23/11/20

TBA TBA TBA

27th November last day of term for Year 10



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: 11HPJ - Unit 2 Kitchen Fundamentals Teacher: Mrs Cahill

Term Week

Curriculum Intent (Monday 3, Wednesday 1, Friday 2) Assessment Feedback

T4 Wk1

5/10/20

• Assessment Task - High Tea Function • Written Task work


Course Planner

T4 Wk2

12/10/20

• Assessment Task - High Tea Function • Written Task work

T4 Wk3

19/10/20

• Assessment Task - High Tea Function • Written Task work • Menu preparation

T4 Wk4

26/10/20

• Assessment Task - High Tea Function • Written Task work • Menu preparation

T4 Wk5

2/11/20

• High Tea Function Written work Due

Practical Function

T4 Wk6

9/11/20

• Introduction to Table Service • Barista Training • Taking Orders

T4 Wk7

16/11/20

• Introduction to Table Service • Taking Orders

T4 Wk8

23/11/20

TBA 27th November last day of term for Year 1i



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: Year: 11 Certificate III in Hospitality Teacher: Mrs Shirley Cahill

Term Week Assessment at the end of each unit Tuesday 2

Assessment at the end of each unit Wednesday 3

Constant feedback throughout the term -Friday 1

T4 Wk1

5/10/20

Completion of Year 11 work Catch up work as required Yr 12 work Introduction Food & Beverage Service



T4 Wk2

12/10/20

Introduction Food & Beverage Service



T4 Wk3

19/10/20




T4 Wk4

26/10/20

Prepare and Serve Non -alcoholic beverages



T4 Wk5

2/11/20




T4 Wk6

9/11/20

Introduction to Espresso Coffee



T4 Wk7

16/11/20

T4 Wk8

23/11/20


End of School Year



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: Year: 12 Certificate III in Hospitality Teacher: Mrs Shirley Cahill

Term Week Assessment at the end of each unit Monday 2

Assessment at the end of each unit Tuesday 1

Constant feedback throughout the term -Thursday 3

T4 Wk1

5/10/20

Public Holiday Food and Beverage Service Assessment Observations

T4 Wk2

12/10/20

Attendance per Yr 12 schedule

Attendance per Yr 12 schedule Attendance per Yr 12 schedule

T4 Wk3

19/10/20

Attendance per Yr 12 schedule Attendance per Yr 12 schedule External Exam Block

T4 Wk4

26/10/20

External Exam Block


External Exam Block


External Exam Block


T4 Wk5

2/11/20

T4 Wk6

9/11/20

T4 Wk7

16/11/20


End of School Year



PO Box 5071 Ph. 40 375 222

www.trinity bayshs.eq.edu.au Class: HPJ12A – Absolutely F.A.B. Teacher: Ms O’Brien

Term Week


Wk1

5/10/20

• Prepare and present menu items • Set-up dining area • Evaluate suitability of meals and venue for function – refer back to “Define the Function” • Critique presentation of meals and venue • Practise service process

PUBLIC HOLIDAY MONDAY

Wk2

12/10/20

• Prepare and present menu items • Set-up dining area • Evaluate suitability of meals and venue for function – refer back to “Define the Function” • Critique presentation of meals and venue • Practise service process

Wk3

19/10/20

• Deliver function • Evaluate success of function against criteria • Critique function

Function

Wk4

26/10/20

• External Exam Block • Attendance per Yr 12 schedule

Wk5

2/11/20

Wk6

9/11/20

Wk7

16/11/20


Trinity Bay SHS Class Course Planner - 2020

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