Four (4) online modules provide the theoretical knowledge that inform working safely and confidently in the kitchen environment. Practical assessment of two of these modules will occur at Residential School. All theory modules must be completed before Residential School attendance. You will be given a login to access Futura in Week 1 by your unit coordinator.

You must achieve 100% for all the quizzes.

Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools.

Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.

Rationale

This assessment task has been developed to give relevant practical advice and support in the teaching of Food Technology / Hospitality. Working collaboratively with others will ensure the development of teaching strategies, classroom management skills and professional learning are achieved.

It is recognised that whilst you may have knowledge and skills in a particular area and gained specific qualifications, you may not have the same confidence in teaching Food Technology or Hospitality in a classroom or kitchen setting with students or clients. Those of you who have been involved in Catering or the Hospitality Industry may find that the suggested teaching and learning strategies, and practical skill sets involved when teaching other people vary greatly from your own personal experiences. The underpinning values and key focus areas of teaching in a food contexts will be beneficial to your learning and will be discussed in depth so that your knowledge and skill level is progressive.

Practical Residential School focus areas:

• Practical cookery tasks - Junior to Senior Year Levels Food Studies and Hospitality
• Explicit Teaching and Learning Strategies
• Data Collection and Assessment Tools
• Classroom Behavioural Management Strategies
• Workplace Health and Safety
• Student Capabilities
• Evaluation
• Professional Reflection

Written: Design Brief

As practicing teachers, you will be asking students to use the Design Process to find solutions to a Design Brief. The Design Brief task is important so that you understand how to deconstruct a Design Brief using the Design Process. This assessment replicates what you will be asking your future students to know and do for assessment purposes. More information about this written assessment task will be given to you by your Residential School tutors, in Zoom tutorials and weekly Moodle content.

Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools.

Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations.

Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.

Purpose

The purpose of this assessment task is to challenge you with a more complex application of the Design Process.

Design Challenge: Food Fusion Recipe Development

Develop a new fusion food product for a specific target group.

Your Task

1. Research existing products and determine a suitable target market for developing a new fusion product. Look within your local community for inspiration, cultural influences and produce available.
2. Identify a target market. Research a number of social and cultural groups within your local community. Identify appropriate ingredients specific to those cultural groups.
3. Analyse existing products. What is readily available in your local community? Find a niche or something that could be produced to complement what is already available.
4. Identify food availability challenges in your local area. One key ingredient in your final solution must be locally grown or produced.
5. Design a method for collecting data. For example, experiment in groups to solve problems and analyse data to find solutions.
6. Develop a set of specifications for recipe development based on your research and data collection.
7. Evaluate and identify possible products for development.
8. Design TWO suitable recipes for development and evaluate against specifications.
9. Carry out the planning for the development of ONE product.
10. Make, test and evaluate the product and results.
11. Create a marketing pitch and nutrition information panel for your product.

What to include in your submission?

As a guide, minimum word limit is 2000 words - maximum word limit is 4000 words. Photographs of your process and product development are to be included in your submission. Regardless of word limit, sufficient information must be provided to demonstrate that you have clearly, accurately and thoroughly developed your ideas, research and final product and applied each step of the Design Process. Your portfolio pages (either construct a website or Word document) should demonstrate evidence of the all steps of the Design Process. Detailed information about the Design Process will be provided in Moodle and Zoom tutorials.

Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools

Develop and create designed food solutions using design processes and production skills in a food specialisation context

Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations

Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.