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


PO Box 5071 Ph. 40 375 222


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https://clickv.ie/w/inqm

https://youtu.be/ad5QOYLt_cI

https://www.youtube.com/watch?v=Y7YYa1yhzro

https://youtu.be/nCHMqQc5JlU

https://youtu.be/WlfMGcpZlU4

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

https://www.bing.com/videos/search?q=fibres+&&view=detail&mid=6C7460A5E62B0C7AA3756C7460A5E62B0C7AA375&&FORM=VRDGAR&ru=%2Fvideos%2Fsearch%3Fq%3Dfibres%2520%26qs%3Dn%26form%3DQBVR%26sp%3D-1%26pq%3Dfibres%2520%26sc%3D8-7%26sk%3D%26cvid%3DB9CF223E840248B2968C555ADD5829C5

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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


PO Box 5071 Ph. 40 375 222


Class Course Planner – 2020 Semester 1, Term 2…

Trinity Bay SHS



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


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

Class: VHY101A

Teacher/s: Ms Morgan/ Mrs Sheahan

Term


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 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




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.


Precision cuts prac - carrots

T Wk4

11/5/20 Preparing ingredients p 33 – 45

Cleaning and maintaining equipment 46- 49



T Wk5

18/5/20 Environmental considerations and problem

solving p50 – 53

Revise kitchen safety Safety in the

commercial kitchen


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

https://online.clickview.com.au/playlists/b646f1b5-fbea-4e0d-96ef-60a056fdba87/videos/3717708



Class Course Planner – 2020 Semester 1 Term 2

Trinity Bay SHS



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



T 2 Wk6

25.05.20 Complete standard recipe card


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


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



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



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


practices

SITXWHS001


practices

T 2 Wk2

27.04.20 SITXWHS001


practices

SITXWHS001


practices

**SITXWHS001

assessment task due 1/5

SITXCCS003

Interact with others

T 2 Wk3

4.05.20 SITXCCS003


SITXCCS003


SITXCCS003


T 2Wk4

11.05.20 SITXCCS003


SITXCCS003


SITXCCS003


T 2 Wk5

18.05.20 SITXCCS003


SITXCCS003


SITXCCS003


T 2 Wk6

25.05.20 SITXCCS003


SITXCCS003


**SITXCCS003

Assessment task due 29/5

T 2 Wk7

1.06.20 SITXCOM002

Show social & cultural

sensitivity

SITXCOM002


sensitivity

SITXCOM002

Show social & cultural sensitivity

T 2 Wk8

8.06.20 SITXCOM002


sensitivity

SITXCOM002


sensitivity

SITXCOM002

Show social & cultural sensitivity

T 2 Wk9

15.06.20 SITXCOM002


sensitivity

SITXCOM002


sensitivity

SITXCOM002


sensitivity T 2 Wk10

22.06.20 SITXCOM002


sensitivity

**SITXCOM002

Assessment task due

24/6

Resubmission of work

June July School Holidays


Trinity Bay SHS



bayshs.eq.edu.au

Class: HPJ12A – Service Skills, Cultural Diversity and Environmental Sustainability

Teacher: Ms O’Brien

Term


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


Trinity Bay SHS



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


T 2 Wk2

27.04.20 SITHRM001




T 2 Wk3

4.05.20 Assessment Questions Due

4/5/2020

SITHRM001


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


SITHFAB007

Serve Food and

Beverage

SITHFAB007

Serve Food and

Beverage

Assessment Due 5/6/20 T 2 Wk6

25.05.20 SITHFAB007


SITHFAB007

Serve Food and

Beverage

SITHFAB007

Serve Food and

Beverage T 2 Wk7

1.06.20 Assessment Due 1/6/20

SITHFAB007


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



PO Box 5071 Ph. 40 375 222


trinity bay shs class course planner, term 2 - 2020 ph. 40 ... · independent design task – meat...

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