Year 8 Food and Hospitality

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Year 8 Food and Hospitality

In 8 Food and Hospitality, students learn fundamental kitchen safety and food production skills. They collaborate, use equipment, and develop knowledge and understanding of healthy eating, food origins and sustainability. Using the design process, students create muffins and pizza, and master cooking through practicals like apple crumble, chicken fajitas, cookies, fried rice, hamburgers, and schnitzel.

 

Subject Type: Compulsory

Length: One Term

Contact Person: elaine.rouhana@stcolumba.sa.edu.au

Further Reading: https://v9.australiancurriculum.edu.au/f-10-curriculum/learning-areas/design-and-technologies/year-8?view=quick&detailed-content-descriptions=0&hide-ccp=0&hide-gc=0&side-by-side=1&strands-start-index=0&subjects-start-index=0

 

Topic Overview

  • Welcome to the Kitchen
  • Mastering the Basics: Practical Skill Development
  • Designer Muffins
  • Food Origins
     

Assessment Overview

Practical (50%)

  • Designer Muffin Summative
  • Food Origins Pizza Summative
  • Fried Rice
  • Hamburgers
  • Spaghetti Bolognaise
  • Chicken Schnitzel

Folio (50%)

  • Welcome to the Kitchen Booklet
  • Measurement in cooking
  • Designer Muffin Inquiry and Muffin Evaluation
  • Food Origins Research Presentation and Pizza Evaluation
  • Practical Evaluations

FOOD, CHILD STUDIES AND TEXTILES