Trinity Bay SHS Class Course Planner, Term 2 - 2020 Ph. 40 ... · Independent design task – meat...
Transcript of Trinity Bay SHS Class Course Planner, Term 2 - 2020 Ph. 40 ... · Independent design task – meat...
Class: Yr. 7 Home Economics
Teacher/s: All staff
Term 2 Week
Curriculum Intent Assessment
x 3
Week 1
Subject Expectations – See email from your teacher
Intro to food hygiene Pages 4 - 6
Kitchen Procedures – Pages 7 – 13
Measuring – Pages 14-15
Cloze exercise, pg 6 - 8
Course Planner
Week 2
Prac 1- Fruit Salad & Yoghurt Crunch, page 17 Theory linked to practical – Pages 16 - 19
Week 3
Prac 2 – Garden Salad, page 21 Theory linked to practical – Pages 20 - 23
Observation Hygiene Skills Safety Skills & Procedural routines
Feedback
Week 4
Prac 3 – Fish Boats, page 25 Theory linked to practical - Pages 24 - 27
Week 5
Prac 4 – Apple crumble, page 29
Theory linked to practical - Pages 28 - 31
Week 6
Prac 5 – Patty Cake, page 33 Theory linked to practical - Pages 32 - 34
Week 7
Prac 6 – Patty Cake Variations, pages 37 and 38 Theory linked to practical / revision-- Pages 35 - 40
Week 8
No Prac – Exam TBA Revision for exam and complete unfinished work in booklet and submit booklet.
Exam TBA Submit student booklet
Week 9
Prac 7 – Chocky rocks, page 42 Theory linked to practical - Pages 41 - 45
Week 10
Achievement Ladders, teacher feedback.
Results Achievement Ladder
Class Course Planner, Term 2 - 2020
Trinity Bay SHS Hoare Street
PO Box 5071 Ph. 40 375 222
www.trinity bayshs.eq.edu.au
Class: Yr. 8 Home Economics Teacher/s: All staff
Term Week
Curriculum Intent Work to be completed
Week 1
Read Subject expectations p2
Watch “Safety in the domestic kitchen” Safety in the domestic kitchen
Read Personal Hygiene requirements for the kitchen p 8
Read Food Safety p 9
Complete Cloze exercise p3 Complete questions as you watch video or p5 & 6. Complete p 10 & 11 workbook
Week 2
Revision: Kitchen units p12 (Refer to Kitchen unit card) measuring skills p 13- 15
Nutrition - Functions of Food “GERP” p 22 & 23 Refer to “Nutrient Study” PPT.
Complete p12 workbook Complete p13-15 workbook Test your knowledge p 16 Complete activities p 22 & 23 workbook
Week 3
Nutrient Study p24 Refer to “Nutrient Study” PPT
Our senses in Action – Read p 25 & 26
Workplans for cooking – p 36 workbook p2 Recipe book Complete Method for sandwiches by referring to recipe book. Watch How to make a ham and cheese sandwich
Complete p 24 workbook Complete table p26 HW Complete table p27 Make a point sandwich at home using fillings available. Photograph Complete evaluation in workbook p 37 if you made sandwiches
Week 4
Cereals: – grains, structure, gelatinization p28 – 30 Refer to Cereals PPT Watch Gelatinization
Complete p 28 – 30 workbook
Week 5
Workplans for cooking – p 40 workbook p4 Recipe book Complete Method for macaroni cheese by referring to recipe book. Watch How to make Macaroni Cheese
Make macaroni cheese if you have ingredients available. Photograph Complete evaluation in workbook p 41 if you cooked recipe.
Week 6
Food Chemistry–The function of ingredients P32 – 33 workbook Refer to “Function of Ingredients “PPT
Complete p 32 & 33 workbook
Week 7
Workplans for cooking – p 45 workbook p5 Recipe book Complete Method for Cheese Scones by referring to recipe book.
Watch How to make cheese scones
Make cheese scones if you have ingredients available. Photograph Complete evaluation in workbook p 46 if you cooked recipe.
Week 8
Function of ingredients – Scones p 34 Refer to “Function of Ingredients “PPT
Complete p 34 workbook
Week 9
Practical Product Task – Create your own version of scones Recipe development, workplan, desirable characteristics
Evaluate your cooked recipe.
Make your scones if you have ingredients available. Photograph
Week 10
ADG’s Research the Australian Dietary Guidelines. Complete p 18 &19. Calculate number of serves. P 20 & 21
Complete p 18 & 19 workbook. Complete p 20 & 21
Class Course Planner - 2020
Trinity Bay SHS Hoare Street
PO Box 5071 Ph. 40 375 222
www.trinity bayshs.eq.edu.au
Class: Yr 9 ‘Fashion’
Teacher: Mrs Sheahan [email protected]
Term
Week Curriculum Intent Work to complete
T2 Wk1
20.04.20 Complete your work in your Sewing Savvy Workbook
Fibre Classification – Watch Fibres to fabrics
Fibre facts PPT to assist with answers
Fabric construction – plain weave Introducing Textiles
Complete p 3 - 5 of
workbook
Complete worksheet
while watching video.
T2
Wk2
27.04.20
Characteristics that affect functional and aesthetic qualities
Fibre Characteristic PPT to assist with answers
Commercial Patterns
Watch Selecting and using a paper pattern
Complete p 6 of
workbook
Complete p 7 & 8 of
Workbook
T2
Wk3
04.05.20
Checking for understanding Complete revision
quiz
Complete crossword
T 2
Wk4
11.05.20
Individual work on Design Diary for next sewing project
Read design challenge p3 diary
Review technology process p 4 diary
Investigate things to consider in making choices p 5
Complete each of
questions in
investigating part. P 5
T 2
Wk5
18.05.20
Requirements of textiles
Use notes from term 1
Desirable characteristics of the fabric
Refer to Fibre characteristic PPT
Complete Q1 & 2 p6
diary.
Complete table on p 7
diary
T 2
Wk6
25.05.20
Pattern Markings
Refer to your sewing savvy workbook.
Quality Sewing – You may have to google terms you are
unfamiliar with.
Complete table p11 of
workbook.
Complete meanings of
terms p11 & 12
T 2
Wk7
01.06.20
Generate ideas
What type of boxer shorts do you want to make?
What tools will you need?
Complete p 13 of
diary.
Complete p 14 of
diary.
T 2
Wk8
08.06.20
To be advised.
T 2
Wk9
15.06.20
To be advised.
T 2
Wk10
22.06.20
To be advised.
Class Course Planner – 2019 Semester 1, Term 2
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au
Class: 9FNT Semester A, Term 2
Teacher/s: Ms Morgan and Ms O’Brien
Term
Week Curriculum Intent
Assessment x
3
Feedback x
3
Wk1
20/4/20 Topic One – Introduction to Proteins
New semester overview
THEORY: Review question sheet – Types, functions and structure
of proteins
Course Planner
Wk2
27/4/20 Topic One – Introduction to Proteins
THEORY: Complete and incomplete proteins, the role of essential
amino acids.
THEORY: Understanding proteins worksheet
PRAC: Complementary proteins in action - Butter Chickpeas
Wk3
4/5/20 Topic Two – proteins in eggs
THEORY: Structure, nutritional value and physical/chemical
properties including COAGULATION: definition/explanation
PRAC: Omelette (Year 8 booklet) + sensory profiling
HOMEWORK: Ethical eggs article
4th May Public
Holiday
Wk4
11/5/20 Topic Two – continued
THEORY: Effect of Agitation on protein (denaturation)
EXPERIMENT: Egg foams experiment
Wk5
18/5/20 ASSESSMENT TASK: Issue and unpack assessment
THEORY: Draft responses to Part 1 (properties of egg proteins)
and Part 2 (rewrite recipe to include annotations)
DRAFT DUE: Next week
EXPERIMENT: Rice pudding – note relevance to lemon
meringue pie
Wk6
25/5/20 Topic Three - Proteins in Milk
THEORY/DEM: Proteins in Milk worksheet,
COAGULATION: effect of acid and rennet on protein
EXPERIMENTS/PRAC: Making curds from various milks
HOMEWORK: Q6-7 of Proteins in Milk worksheet
Wk7
1/6/20 Topic Three – Proteins in Milk AND Assessment Task
THEORY/DEM: Finalise milk protein theory
THEORY/DEM: Sensory Analysis of Lemon Meringue Pie
exemplar
Wk8 8/6/20
ASSESSMENT TASK:
PRACTICAL – Observe or Make base (teacher guided)
PRACTICAL – Observe or Make filling and topping:
WRITTEN RESPONSE: Sensory analysis / evaluating success
of cooking, linking outcome back to science of proteins
Wk9
15/6/20 Topic Four – Proteins in Meat and Legumes
THEORY – effects of dry heat and moist heat cooking methods
THEORY – tenderising meat samples using various techniques
EXAM REVISION
Wk10
22/6/20 ASSESSMENT TASK:
WRITTEN EXAM
PROJECT WRITTEN RESPONSE DUE: all parts completed
Achievement
Ladder
Class Course Planner – 2020 Semester 1
Trinity Bay SHS Hoare Street
PO Box 5071 Ph. 40 375 222
www.trinity bayshs.eq.edu.au
Class Course Planner – 2020 Semester 1, Term 2…
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au Class: Food and Nutrition 10A
Teacher/s: Ms O’Brien
Term
Week Curriculum Intent Assessment Feedback
Wk1
20/4/20 Unpacking a design task
Investigate the process of designing and evaluating a
new product
Course
Planner
Wk2
27/4/20 Independent design task – design a sandwich
Unpack and research ideas
Record investigation and design information
Wk3
4/5/20 Independent design task – design a sandwich
Trial your idea, photograph and collect data
Evaluate your design
4th May Public
Holiday
Wk4
11/5/20 Refresh knowledge of meat
What meat is – nutrition and properties in cooking
Wk5 18/5/20
Refresh knowledge of meat
Tenderness of meat
Methods of tenderising meat
Wk6
25/5/20 Independent design task – meat on a budget
Unpack and research ideas.
Record investigation and design information
Wk7 1/6/20
Independent design task – meat on a budget
Trial your idea, photograph and collect data
Evaluate your design
Wk8
8/6/20 Finalise your design task folio
Submit to teacher
Wk9
15/6/20 TBC
Wk10 22/6/20
TBC
Achievement
Ladder
Class Course Planner – 2020 Term 2 Semester
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity bayshs.eq.edu.au
Class: VHY101A
Teacher/s: Ms Morgan/ Mrs Sheahan
Term
Week Curriculum Intent
Work to complete
Notes
T Wk1
20/4/20 New Unit: Use food preparation equipment
Introduction p4-6.
Using the menu to prepare p6-15
PPT – Slides 1 - 19
Complete checkpoint 1
Complete checkpoint 2
Complete standard recipe card
Complete CFU quizzes in PPT
T Wk2
27/4/20 Choosing your equipment p 15-19
Knives & other equipment p 19 - 25
PPT – slides 20 – 36
PPT – Knives or watch video on clickview
Knives
Complete checkpoint 3
Complete checkpoint 4
Complete CFU quizzes in PPT
Knives worksheet
T Wk3
4/5/20 Using equipment to prepare food items p26 –
33
Complete precision cuts prac – watch video
/follow instructions on worksheet to produce
several precision cuts of carrot. Photograph and
email to teacher.
Complete checkpoint 5
Precision cuts prac - carrots
T Wk4
11/5/20 Preparing ingredients p 33 – 45
Cleaning and maintaining equipment 46- 49
Complete checkpoint 6
Complete checkpoint 7
T Wk5
18/5/20 Environmental considerations and problem
solving p50 – 53
Revise kitchen safety Safety in the
commercial kitchen
Complete checkpoint 8
Kitchen Safety worksheet
Complete checking for
understanding quizzes 1 -8
The practical component of this unit requires you to use a variety of kitchen
equipment to demonstrate the production of different batters, marinades, sauces
etc. If possible, when preparing meals at home try and include some of the above
in your meals. Photo graph your efforts.
Your text book includes many other techniques that you may also try.
Photo graph any cooking you assist in at home that relates to the unit. T Wk6 25/5/20
New Unit: Work Effectively with Others, Provide assistance to customers
To be advised
T Wk7
1/6/20
T Wk8 8/6/20
T Wk9
15/6/20
T Wk10
22/6/20
Class Course Planner – 2020 Semester 1 Term 2
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au Class: VHY101C
Unit: Work Effectively with Others, Provide assistance to customers - Project 3
Use Kitchen Equipment – Project5
Teacher/s: Ms O’Brien,
Term Week Curriculum Intent Assessment Due
Keep all documents for folio
T 2 Wk1
20.04.20
Work Effectively with Others, Provide assistance to customers
Ppt 1- Legislation
Ppt 2 - Provide assistance to customers.
T 2 Wk2
27.04.20
Ppt 2 - Provide assistance to customers cont’d
Ppt 3 Work Effectively with others
T 2 Wk3
4.05.20 Ppt 3 Work Effectively with others cont’d
Ppt 4 Conflict,
Click view difficult customers & conflict
Constant feedback throughout the
term re progress
T 2Wk4
11.05.20 Revision
Quiz
Quiz
T 2 Wk5
18.05.20 New Unit: Use food preparation equipment · Introduction p4-6.
Using the menu to prepare p6-15 · PPT – Slides 1 - 19
Complete checkpoint 1
Complete checkpoint 2
T 2 Wk6
25.05.20 Complete standard recipe card
Complete CFU quizzes in PPT
T 2 Wk7
1.06.20 Choosing your equipment p 15-19 ·
Knives & other equipment p 19 - 25 ·
PPT – slides 20 – 36 ·
PPT – Knives or watch video on clickview
Knives Complete checkpoint 3
T 2 Wk8
8.06.20 Complete checkpoint 4
Complete CFU quizzes in PPT
Knives worksheet
Complete standard recipe card
T 2 Wk9
15.06.20 Using equipment to prepare food items p26 – 33 ·
Complete precision cuts prac – watch video /follow instructions on worksheet to produce several precision cuts of carrot. Photograph and email to teacher. Complete checkpoint 5 Precision cuts prac - carrots
T2 Wk10
22.06.20 Complete standard recipe card Quiz
Class Course Planner – 2020 Semester 1 Term 2
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au Class: VHY101C
Unit: Work Effectively with Others, Provide assistance to customers - Project 3
Prepare and Present Sandwiches - Project 4
Teacher/s: Mrs. Cahill
Term Week Curriculum Intent Assessment Due
T 2 Wk1
20.04.20
Work Effectively with Others, Provide assistance to customers
Ppt 1- Legislation plus worksheet
Ppt 2 - Provide assistance to customers plus worksheet
Completion of
worksheets
T 2 Wk2
27.04.20
Ppt 2 - Provide assistance to customers cont’d
Ppt 3 Work Effectively with others plus worksheet
T 2 Wk3
4.05.20
Ppt 3 Work Effectively with others cont’d
Ppt 4 Conflict,
Click view difficult customers & conflict
T 2Wk4
11.05.20
Revision
Quiz
Quiz
T 2 Wk5
18.05.20 New Unit: Prepare and Present Sandwiches
To be advised
T 2 Wk6
25.05.20
T 2 Wk7
1.06.20
T 2 Wk8
8.06.20
T 2 Wk9
15.06.20
T2 Wk10
22.06.20
Class Course Planner – 2020 Term 2 Semester 1
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au Class: 11 HPJ
Teacher/s: Mrs Cahill Unit 1 Relax and Unwind
Term
Week Curriculum Intent Assessment
T Wk1
20/4/20 PPT 11 & 12 Tea- Introduction to Teas
Tea Service
Course Planner
T Wk2
27/4/20
Beverage Service
T Wk3
4/5/20 PPT 13 – Coffee
T Wk4
11/5/20 Coffee Service
T Wk5
18/5/20 Unit 2 Kitchen Fundamentals
Environmental hygiene
Working Legally and Ethically In the Hospitality Industry
T Wk6
25/5/20 Food Safety
HACCP
T Wk7
1/6/20 Basic
Knife skills
T Wk8
8/6/20 Planning a Function
T Wk9
15/6/20 Assignment Work
T Wk10
22/6/20
Exam toTBA
Deliver of function TBA
Achievement
Ladder
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
T 2 Wk1
20.04.20 SITXWHS001
Participate in safe work
practices
SITXWHS001
Participate in safe work
practices
SITXWHS001
Participate in safe work
practices
T 2 Wk2
27.04.20 SITXWHS001
Participate in safe work
practices
SITXWHS001
Participate in safe work
practices
**SITXWHS001
assessment task due 1/5
SITXCCS003
Interact with others
T 2 Wk3
4.05.20 SITXCCS003
Interact with others
SITXCCS003
Interact with others
SITXCCS003
Interact with others
T 2Wk4
11.05.20 SITXCCS003
Interact with others
SITXCCS003
Interact with others
SITXCCS003
Interact with others
T 2 Wk5
18.05.20 SITXCCS003
Interact with others
SITXCCS003
Interact with others
SITXCCS003
Interact with others
T 2 Wk6
25.05.20 SITXCCS003
Interact with others
SITXCCS003
Interact with others
**SITXCCS003
Assessment task due 29/5
T 2 Wk7
1.06.20 SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural sensitivity
T 2 Wk8
8.06.20 SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural sensitivity
T 2 Wk9
15.06.20 SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural
sensitivity
SITXCOM002
Show social & cultural
sensitivity T 2 Wk10
22.06.20 SITXCOM002
Show social & cultural
sensitivity
**SITXCOM002
Assessment task due
24/6
Resubmission of work
June July School Holidays
Class Course Planner – 2020 Semester 1, Term 2
Trinity Bay SHS
Hoare Street PO Box 5071
Ph. 40 375 222 www.trinity
bayshs.eq.edu.au
Class: HPJ12A – Service Skills, Cultural Diversity and Environmental Sustainability
Teacher: Ms O’Brien
Term
Week Curriculum Intent
Assessment
Feedback
Wk1
20/4/20
Practice Skills
Plate carrying
Presentation of a coffee cup
Table setting
Polishing glassware and cutlery
Course
Planner
Wk2
27/4/20
Practice skills and write/draw instructions
Plate carrying
Presentation of a coffee cup
Table setting
Polishing glassware and cutlery
Wk3
4/5/20 Theory
Equal Employment Opportunity and Anti-Discrimination laws
Wk4
11/5/20 Theory
Communicating with Colleagues and Customers
Methods of communicating
Barriers to communication
Wk5
18/5/20 May Day Public Holiday
Theory
Function folio – new due date to be advised
Dealing with conflict in the workplace
Wk6
25/5/20 Theory
Unpack Investigation assessment task
Sustainability in Hospitality – sustainable employment
Prepare for excursion/guest speaker: develop questions you want
answered
Develop question folio – 3 questions about EEO to ask an employer
Wk7
1/6/20 Theory
Sustainability in Hospitality – cleaning
Sustainability in Hospitality - packaging
Develop three questions on sustainability
Wk8
8/6/20 Theory
Research answers to your questions.
Draft due
Investigation
Report draft to
bookroom
Wk9
15/6/20 Theory
Finalise research and write up of investigation findings
Wk10
22/6/20 Theory
Guest speaker / Excursion TBC
Achievement
Ladder
Class Course Planner – 2020 Semester 1, Term 2
Trinity Bay SHS
Hoare Street 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
T 2 Wk1
20.04.20 Assessment Now overdue SITXCCS006 Provide Service to Customers Scan and email
SITHRM001
Coach Others in job skills SITHRM001
Coach Others in job skills
SITHRM001
Coach Others in job skills
T 2 Wk2
27.04.20 SITHRM001
Coach Others in job skills SITHRM001
Coach Others in job skills SITHRM001
Coach Others in job skills
T 2 Wk3
4.05.20 Assessment Questions Due
4/5/2020
SITHRM001
Coach Others in job skills
SITHFAB007
Serve Food and
Beverage
SITHFAB007
Serve Food and
Beverage
T 2Wk4
11.05.20 SITHFAB007
Serve Food and Beverage
SITHFAB007
Serve Food and
Beverage
SITHFAB007
Serve Food and
Beverage T 2 Wk5
18.05.20 SITHFAB007
Serve Food and Beverage
SITHFAB007
Serve Food and
Beverage
SITHFAB007
Serve Food and
Beverage
Assessment Due 5/6/20 T 2 Wk6
25.05.20 SITHFAB007
Serve Food and Beverage
SITHFAB007
Serve Food and
Beverage
SITHFAB007
Serve Food and
Beverage T 2 Wk7
1.06.20 Assessment Due 1/6/20
SITHFAB007
Serve Food and Beverage
SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality
T 2 Wk8
8.06.20 SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality T 2 Wk9
15.06.20 SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality T 2 Wk10
22.06.20 SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality
SITHIND004
Work Effectively in
Hospitality
June July School Holidays
Class Course Planner – 2020 Semester 1, Term 2
Trinity Bay SHS Hoare Street
PO Box 5071 Ph. 40 375 222
www.trinity bayshs.eq.edu.au