In this unit, students will understand how to work safely and produce a sustainable healthy product following Design thinking processes and principles. Students will complete a food safety induction and investigate the importance of food hygiene and safety in the kitchen. They will also explore regional food production and the management and harvesting that enhances our lives and economies. Students will design and produce a sustainable, healthy, and portable sweet or savoury food parcel that meets user's requirements and can be served at a kiosk. They will develop and build on ingredient identification, characteristics of healthy fillings and casings and baking skills to design and create their product.
ASSESSMENT
Assessment in each area is based on the ACARA Achievement Standards
Assessment Type include:
Assessment tasks, practical work, and analysis of work completed.
THRIVE • RESPECT • INTEGRITY
