Available for each AOS is the following:
- A booklet of theory activities – including case studies, media analyses, debate questions, etc.
- A booklet of practical activities – including design briefs, dietary analysis, product analysis, sensory analysis, cooking, science experiments
- Advice for teachers document including suggested timeline and further information on activities. Identification of which key skill/key knowledge is being covered by each activity.
Each classroom booklet has between 20-25 activities and each practical booklet has at least 10 activities.
These activity booklets are beneficial for teachers who are time poor, need some ideas/guidance, are absent (work can easily be left for classes) or going on leave.
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ACTIVITIES | Key Skills |
· Theory Activity 1 – What’s Indigenous Food? | · Identify foods and flavourings indigenous to Australia and demonstrate contemporary culinary uses
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 2 – Plenty of Food | |
· Theory Activity 3 – What food is that? | |
· Theory Activity 4 – Sorry, we’re out of stock | |
· Theory Activity 5 – What’s that used for? | |
· Theory Activity 6 – The three I’s | |
· Theory Activity 7 – Fire’s not always a bad thing | |
· Practical Activity 1 – My favourite indigenous spice | |
· Practical Activity 2 – You can’t eat Skippy! | |
· Practical Activity 3 – Deadly Dinners | |
· Theory Activity 8 – No food or too fussy? | · Identify foods and flavourings indigenous to Australia and demonstrate contemporary culinary uses
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 9 – Do we share? | |
· Practical Activity 4 – Not peas again! | |
· Practical Activity 5 – Indigenous pies | |
· Theory Activity 10 –What do we produce here? | · Explain influences in the development of Australian food production, processing and manufacturing industries.
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 11 – What happened when? | |
· Theory Activity 12 – Top Aussie food industries | |
· Practical Activity 6 – Canned Vs Fresh | |
· Theory Activity 13 – Where do you come from? | · Identify historical patterns of Australian immigration and discuss effects on the nation’s food tastes and behaviours
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 14 – Australia’s changing population | |
· Theory Activity 15 – Timman Ou What? | |
· Theory Activity 16 – Nothing as Aussie as a satay seafood pie | |
· Practical Activity 7 – International food hunt | |
· Theory Activity 17 – Aussie International cuisine | · Describe a cuisine brought by immigrants to Australia and demonstrate typcial preparation and serving methods through practical activities.
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Practical Activity 8 – Design Brief: Aussie International Food Fair | |
· Practical Activity 9 – Cooking: Aussie International Food Fair | |
· Theory Activity 18 – “That food is so on-trend!” | · Summarise and analyse current trends in food practices and food subcultures in Australia
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 19 – Trend or turkey? | |
· Theory Activity 20 – Food for my mood | |
· Theory Activity 21 – Dive on in | |
· Theory Activity 22 – Sustainable Supper | |
· Theory Activity 23 – Love that it’s local | |
· Practical Activity 10 – Snack Attack | |
· Practical Activity 11 – What’s in the box? | |
· Practical Activity 12 – Mad for Matcha | |
· Theory Activity 24 – What’s Australian Food? | · Construct a point of view about the development of a distinctive Australian cuisine.
· Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities |
· Theory Activity 25 – Rank your favourite | |
· Theory Activity 26 – Aussie food past and present | |
· Theory Activity 27 – Any food is Aussie cuisine | |
· Practical Activity 13 – My Aussie Meal |
AOS 1
Activity Name | Key Skills Covered |
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AOS 2
ACTIVITIES | Key Skills |
Theory Activity 1 – Which test is which? |
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Theory Activity 2 – Take the test! |
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Practical Activity 1: Sensory Analysis – This food smells funny! |
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Practical Activity 2: Taste Test – Three’s a crowd |
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Theory Activity 3 – How will I know what to cook? Theory Activity 4 – Meal Kits: Yes or No? Theory Activity 5 – There’s a time and a place Practical Activity 3: Product Comparison – A star is born |
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Practical Activity 4 – Meal Kits v Home Made: Which is quicker? |
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Environmental sustainability Theory Activity 6 – Healthy Diet, Healthier Planet Practical Activity 5 – Dietary Analysis: Do you eat the pyramid? |
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Time Theory Activity 7 – No excuses!Practical Activity 6 – Cooking: No time? Yes you CAN! (Mystery box challenge) |
Develop food knowledge and skills through consideration of the principles of effective planning, management, preparation and cooking of food· use equipment and techniques appropriately in the preparation of food in a domestic or small-scale setting
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Food Waste Theory Activity 8 – Do the can-can Theory Activity 9 – Stop the waste! Practical Activity 6 – Cooking: No time? Yes you CAN! (Mystery box challenge) Practical Activity 7 – Cooking: I can use that! (Mystery box challenge) |
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Money Theory Activity 10 – OMG – Did I really spend that much?!? Practical Activity 8 – Design Brief and Cooking: $5 meals – is it even possible? |
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Health Theory Activity 11 – I’m trying to look after my health Practical Activity 9 – Healthy doesn’t have to mean tasteless and boring! All factors Theory Activity 12 – I need help! Practical Activity 10 – I need help! (practical – cook planned meal) |
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Lifespan stage and activity level Theory Activity 13 – Why do you eat more than me? Practical Activity 11 – Design Brief: Family meal time Cultural and ethical food restrictions Personal food tastes and preferences Food intolerances and allergies All factors |
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Theory Activity 19 – Why you need to cook! Practical Activity 14 – My Signature Dish Theory Activity 20 – Recipe to Riches Theory Activity 21 – I have a dream Theory Activity 22 – Terrific Teff Theory Activity 23 – Bake Mixes History Lesson |
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ACTIVITIES | Key Skills |
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AOS 1
ACTIVITIES | Key Skills |
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Identify and explain diverse points of view in a range of food systems debates. |
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AOS 2
ACTIVITIES | Key Skills |
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