Food Technology @ Manor Lakes College
Year 7
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Dessert
Take Away
Term 2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Breakfast
Reflections
Year 8
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Take Away
Term2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Dessert
Mac and Cheese
Year 9
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Take Away
Term 2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Year 10
Term 1 & 3
>
Week 1
>
Using a design brief
Sensory
Baking
Week 2
>
Food Labelling
Shallow Frying
Week 3
>
Kitchen Safety
Deep Frying
Week 4
>
Roasting
Food Poisoning and Contamination
Week 6
>
Grilling
Week 7
Week 8
>
Nutrition
Australian Guide to Healthy Eating
Week 9
>
Vitamins and Minerals
Term 2 & 4
>
Week 1
>
Diet related illnesses and disease
Week 2
>
Diabetes
Cardiovascular Disease
Week 3
Week 4
>
Food Intolerances
Food Allergies
Week 5
>
Food of the World
Food of the World
Week 9
>
Wet Cooking Methods
Dry Cooking Methods
Cafe Culture
Term 1 & 3
>
Week 1
>
What is Hospitality
Personal Hygiene
Week 2
>
Kitchen Safety
Food Poisoning
Baking
Week 3
>
FOH/BOH
Baking
Week 6
>
Baking
Week 7
>
Front of House
Communication
Week 8
>
Dry Cooking Methods
Week 9
>
Food Presentation and Plating
Wet Cooking Methods
Week 10
>
Nutrition
Vitamins and Minerals
Term 2 & 4
>
Week 1
>
Vitamins and Minerals
Food Intolerances
Week 2
>
Food Allergies
Food Labelling
Week 3
Week 4
>
Food of the World
Food of the World
Food Trends
Year 7
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Dessert
Take Away
Term 2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Breakfast
Reflections
Year 8
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Take Away
Term2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Dessert
Mac and Cheese
Year 9
Term 1 & 3
>
Introduction to food technology
Italian
French
Spanish
Greek
Turkish
Take Away
Term 2 & 4
>
Baking
Chinese
Indonesian
Vietnamese
Indian
Year 10
Term 1 & 3
>
Week 1
>
Using a design brief
Sensory
Baking
Week 2
>
Food Labelling
Shallow Frying
Week 3
>
Kitchen Safety
Deep Frying
Week 4
>
Roasting
Food Poisoning and Contamination
Week 6
>
Grilling
Week 7
Week 8
>
Nutrition
Australian Guide to Healthy Eating
Week 9
>
Vitamins and Minerals
Term 2 & 4
>
Week 1
>
Diet related illnesses and disease
Week 2
>
Diabetes
Cardiovascular Disease
Week 3
Week 4
>
Food Intolerances
Food Allergies
Week 5
>
Food of the World
Food of the World
Week 9
>
Wet Cooking Methods
Dry Cooking Methods
Cafe Culture
Term 1 & 3
>
Week 1
>
What is Hospitality
Personal Hygiene
Week 2
>
Kitchen Safety
Food Poisoning
Baking
Week 3
>
FOH/BOH
Baking
Week 6
>
Baking
Week 7
>
Front of House
Communication
Week 8
>
Dry Cooking Methods
Week 9
>
Food Presentation and Plating
Wet Cooking Methods
Week 10
>
Nutrition
Vitamins and Minerals
Term 2 & 4
>
Week 1
>
Vitamins and Minerals
Food Intolerances
Week 2
>
Food Allergies
Food Labelling
Week 3
Week 4
>
Food of the World
Food of the World
Food Trends