RADFORD COLLEGE

Semester 1 2016
Unit Outline: High School
1. COURSE DETAILS
Course
Code:

08FS

Duration:

1 Term

CrsTitle: Food Studies 8

Faculty: Art/Design/Technology

Teacher(s): A Rando and C Jackson

2. UNIT CONTENT SUMMARY

This course is designed to introduce students to the basic principles of nutrition and related
meal planning. It is designed to provide students with life skills, which they can use now, and
in future situations to ensure that they are consuming (or providing) nutritional meals and
snacks for themselves and/or other individuals.
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2
3
4
5 6
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3. UNITS ESSENTIAL BIG IDEA

Test 1

4. ASSESSMENT

Practical Ongoing

Integrated Project

*Creating a foundation of basic culinary skills.

*Developing knowledge and understanding of
healthy food for teenagers.
*Developing resources to implement at home,
(Basic Recipe Collection).
*Working independently or with others.

Analyse how characteristics and properties of food

determine preparation techniques and
Generate, develop, test and communicate design
ideas, plans and processes for various audiences
Effectively and safely use a broad range of materials,
components, tools, equipment and
Use project management processes individually
and collaboratively to co-ordinate production of

50

10
3/4 Or
1/4 Red

26/3

15/3 Or
24/3 Red

Due Date

40

5. ACHIEVEMENT STANDARD - Demonstrated/at Standard

Last Updated

3/02/2016

Further information can be found on Radford Online

RADFORD COLLEGE
Semester 1 2016
Unit Outline: High School

Not Applicable until Australian Curriculum Technology Phase 3 is introduced.

6. ASSESSMENT NOTES - Assessment type & context

1

Integrated Project

Students will complete research questions to determine what is a healthy snack.

Students will then produce a healthy cookie, using a time plan and a design process
to formulate their response.

Practical Ongoing

Students will work each practical developing basic culinary skills. They will transfer
their theoretical knowledge into the practical area.

Test 1

Students will answer a variety of questions from work they have covered during the
term.

4
5
6
7. ASSESSMENT NOTES - Grade Descriptors:
Advanced, Proficient, Demonstrated, Developing, Experiencing Difficulty

Grade Descriptor
A
The student has an extensive knowledge and understanding of the content and can readily apply this
knowledge. In addition, the student has achieved a very high level of competence in the processes and skills and can
apply these skills to new situations.
B
The student has a thorough knowledge and understanding of the content and a high level of competence in
the processes and skills. In addition, the student is able to apply this knowledge and these skills to most situations.
C
The student has a sound knowledge and understanding of the main areas of content and has achieved an
adequate level of competence in the processes and skills.
D
The student has a basic knowledge and understanding of the content and has achieved a limited level of
competence in the processes and skills.
E
The student has an elementary knowledge and understanding in few areas of the content and has achieved
very limited competence in some of the processes and skills.

Last Updated

3/02/2016

Further information can be found on Radford Online