Course overview
This course aims to introduce preservice teachers to the skills, knowledge and professional expertise associated with teaching and learning in design and technologies food specialisms, in both primary and middle school settings, with a strong focus on integrating both the theoretical and practical aspects of food technologies.
- Equipment and SOPs
- Pre Course Preparation
- Recipes
- Resources
- Curriculum, Recipes and Food Safety
- Practical: Kitchen Safety, Knives, Precision Cuts
- Cooking Processes, Functional Properties
- Design Thinking, Microbes
- Allergies Labelling. Marketing
- Practical: Sensory Analysis
- Feedback, Herbs & Spices
- Practical: Design Thinking, Preservation
- Chocolate Design Activity Practical
Course learning outcomes
- Demonstrate an understanding of the latest technologies and design principles in planning and developing relevant and engaging food technology lessons in line with the SACE framework
- Identify and apply concepts around the societal influences on food production and food choices
- Apply and critically analyse food preparation and production techniques when designing solutions suitable for a senior school classroom
- Apply WHS knowledge in identifying and applying food safety and hygiene practices, as well as safe use of tools and equipment in the food technology classroom
Availability
Class details
Mawson Lakes
Group 1
Class number 31425
Section TU01
Size 15
Available 15
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