Weighting:   50 %

Due date:   At the  completion of the   intensive  workshop

Length: Monday 24th - 28th  June 2013, 8.00am to 4.00pm

Venue:
The 'Master and Apprentice', cafe bar and bistro of NRHS

Conditions: All assessment is to be completed individually or in group allocated tasks.

Learning Outcomes:
In performance of practical experiments:
1.    Select appropriate techniques in all instances
2.    Correctly perform all techniques to a high standard of workmanship
3.    Answer all set experiment questions   over the duration of the  intensive  workshop
4. Identify information and skills to help you confidently teach the theory of cooking in Food Technology
5. Identify  teaching, classroom management and  administration strategies to enable  you  to teach  a  diverse range  of learners 

Graduate Attributes demonstrated:

Communication: Intermediate The ability to: Select and apply an appropriate level/style/means of communication

Information literacy: Intermediate The ability to: Apply information from various sources to address discipline-specific requirements;

Team work:  Intermediate: The ability to: Take responsibility for developing/setting/achieving group goals;

Information technology competence: Intermediate The ability to: Use discipline-specific software (independently) to explore/interpret information

Problem solving: Intermediate  The ability to: Make decisions to develop solutions to given situations/questions;

Critical thinking: Intermediate  The ability to: Analyse own performance and identify gaps in Graduate Attributes and discipline-specific knowledge/understanding;

Cross-cultural competence: Intermediate The ability to: Discuss and debate the relative merits of ideas and actions from different cultural perspectives

Ethical practice: Intermediate  The ability to: Make reasoned judgements on the value of particular actions in a discipline-specific context

Task Rationale:   Practical workshop

This 30 hour intensive course has been developed to give relevant practical advice and help in the teaching of food technology as well as many important aspects of life in a Home Economics Department. This program is currently an initiative of the CQU's School of Education and the Arts.

It is recognized that whilst you have knowledge and skills in your particular field of experience and qualifications and are competent, you may not have the same confidence in teaching Food Technology and the theory of cooking. Even those of you who have been involved in Catering or Hospitality since leaving school may well find that the suggested techniques and practical skills involved when teaching children may vary from your own.

Detailed Task Description:

The course will cover a typical Queensland School's Food course program from Prep to Year 10. Whilst it is appreciated that all schools are different and courses may vary considerably, there is a considerable degree of commonality between Home Economic Departments and the particular intention of the course is to focus on this.

• completion of practical experiments in cookery
• cookery suited to varying grades at the 'Master and Apprentice Cafe bar' in Food Studies
• allergies and cultural food problems with students
• detailed explanation of processes used together with demonstration of appropriate teaching techniques
• all work completed will be assessed
• a possible method of profiling results discussed in conjunction with assessment techniques
• practical classroom management advice
• planning and development of courses from junior phase to senior phase
  
• maintenance in a Home Economics' Department and Workplace Health and Safety

Please see your Course Materials book supplied to you at the workshop for specific details of each task.

Day

Module/Topic

1

AM
* Introduction to Syllabus documents in Technology and Home Economics
* Discussion of  design challenge assignment and requirements for Practical performance on Friday

PM
Primary school cooking from Prep to Year 7
* Prep - Crack an Egg Pie
* Year 1 - Pear and Frangipane Tarts
* Year 3 - Stone Fruit Crumble
* Year 5 -  Golden Steam Cake
* Year 7 - Custard Kisses
* Group discussion of primary cooking

2

AM
* Finalise and hand individual recipe for Design Challenge
* Starch experiments
* Sugar experiments
* Group discussion on starch and sugar experiments

PM
Starch and Sugar cookery
* Cheese, bacon and ham sauce with pancakes
* Choux Pastry
* Chicken and Almonds with rice
* Toffee decoration  on a Carrot Cake

3

AM
* Reviewing assessment and what is expected with  Essential Learnings
* Garnishes
* Coagulation experiments

PM
* More coagulation experiments
* Group discussion of  coagulation experiments
* Coagulation cookery
* Condensed Milk tartlets
* Meringues
* Cheese Soufflé

4

AM
* Fruit and vegetable experiments

PM
Fruit and Vegetable cookery
* Apple Soufflé Omelette
* Broccoli and Cheese with chicken
* Surprise vegetable parcels
 * Plum and Apple Cobbler
* Queries and question time in relation to Design Challenge

5

AM
* Preparation for practical performance section of Design Challenge
* Complete design challenge practical performance and set food up for group function using food prepared and cooked

PM
* Group discussion of Design Challenge and what other materials are expected in Design Challenge