- Food Availability and Selection
- Food Quality
- Nutrition
- Preliminary Food Technology Assessment Schedule (Word doc + PDF)
- Yearly Exam with Marking Criteria and Sample Answers (PDF only)
- Unit of Work (Word doc + PDF)
- Student Workbooklet (PDF only)
- Assessment Task and Scaffold (PDF only)
- Recipe Booklet (PDF only)
- Pop Quiz (PDF only)
- Pop Quiz Marking Criteria and Sample Answers (PDF only)
- Starter Ideas and Plenaries, including PowerPoints and Kinaesthetic Activities.
- Unit of Work (Word doc + PDF)
- Student Workbooklet (PDF only)
- Assessment Task and Scaffold (PDF only)
- Recipe Booklet (PDF only)
- Pop Quiz (PDF only)
- Pop Quiz Marking Criteria and Sample Answers (PDF only)
- Starter Ideas and Plenaries, including PowerPoints and Kinaesthetic Activities.
- Unit of Work (Word doc + PDF)
- Student Workbooklet (PDF only)
- Recipe Booklet (PDF only)
- Pop Quiz (PDF only)
- Pop Quiz Marking Criteria and Sample Answers (PDF only)
- Starter Ideas and Plenaries, including PowerPoints and Kinaesthetic Activities.
- 30 x A4 posters
- Properties of food and factors affecting functions. We’ve use tables, mind-maps, and explanatory visuals to focus on:
- protein – 5 posters covering coagulation, denaturing, aeration, gelation and browning.
- carbohydrates – 4 posters covering gelatinising, caramelising, crystalising and dextrinising
- lipids – 2 posters covering emulsifying and aerating
- Technical aspects of food and safety
- A pH chart poster and 3 chemical structure posters of carbs, lipids and protein (this is definitely best taught visually!)
- Water and fat soluble vitamin lists
- Food temperature zones including the danger zone
- The terminology hypothalamus
- Factors affecting food selection
- These 4 posters break the information into physiological, psychological, emotional, economic affecting factors.
- Key concepts using a mnemonic memory device – how to remember the order of digestion, and factors affecting the functional properties of food.
- Food preparation techniques and cooking methods
- 15 slide PowerPoint with information and ‘The Case Files’
- 2-page student worksheet
- Teacher answer guide for suggested responses
- 1x A3 Digestion Game
- 2-page (26 questions) digestion game sheet
- Game Rules
- Teacher instructions
- Teacher Answers
- 2 x A3 Visual Summary – include in your digital presentation or print out!
- 1x Flashcard Pack
- 5-page student worksheet
- 50-page PowerPoint presentation spread across the four areas:
- physiological
- psychological
- social
- economic
- 1 x Blank digestive system diagram (can be printed A3 or A4)
- 1 x Digestive system answers
- 20 x A4 sensory posters
- 10-page student worksheet
- Teacher instructions
- 23-page Functional Properties of Food PowerPoint
- 5-page student worksheet
- Berry Meringue Cupcake Recipe
- 92 Descriptive Culinary Words
- 1 x A4 Student Word Bank Sheet
- Food Technology
- Hospitality
- 1 x Australian bush foods map
- This can be projected onto a board or printed in A1 size or prints great in A3.
- 1 x Blank Australia bush food map
- Can be projected onto a board or printed up to A1 size, prints great in A3. Use to test students where their bush tucker card is located.
- 30 x Bush tucker cards containing; 15 bush tucker protein cards and 15 bush tucker carbohydrate cards.
- 3 x Worksheets aimed at investigating the use and nutritional values of bush tucker ingredients.
- 1 x Recipe sheet for students to create a recipe with the bush tucker card/s they have been issued.
- 60 Snapshot Cards
- Snapshot of Food Through Time Student Worksheet.
- 8 Decade Posters
- Teacher Instructions
- Teacher Answers
- 7 x A4 posters
- PPE
- Food Danger Zone
- Personal Hygiene
- Cross Contamination
- Microbial Contamination
- Knife Safety
- Fire Safety
- 5-page student worksheet
- 20 x A4 colour printed posters spread across the four areas:
- physiological
- psychological
- social
- economic
- 10 x A5 double sided nutrition panel decoder for:
- Pregnant women
- Infants
- Childhood
- Preteens
- Adolescent boys
- Adolescent girls
- Adult women
- Adult men
- Elderly women
- Elderly man
- 11-pages of student worksheets
- 2-page worksheet activity for Years 7 and 8
- 2-page worksheet activity for Year 9
- 2-page worksheet activity for Year 10
- 5-page worksheet activity for Year 11
- 30 x A4 laminated posters
- Properties of food and factors affecting functions. We’ve use tables, mind-maps, and explanatory visuals to focus on:
- protein – 5 posters covering coagulation, denaturing, aeration, gelation and browning.
- carbohydrates – 4 posters covering gelatinising, caramelising, crystalising and dextrinising
- lipids – 2 posters covering emulsifying and aerating
- Technical aspects of food and safety
- A pH chart poster and 3 chemical structure posters of carbs, lipids and protein (this is definitely best taught visually!)
- Water and fat soluble vitamin lists
- Food temperature zones including the danger zone
- The terminology hypothalamus
- Factors affecting food selection
- These 4 posters break the information into physiological, psychological, emotional, economic affecting factors.
- Key concepts using a mnemonic memory device – how to remember the order of digestion, and factors affecting the functional properties of food.
- Food preparation techniques and cooking methods
-
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Navigating Preliminary Food Technology can be time-consuming. Let us do the planning and leave you to the vital part; the teaching!
Navigate Preliminary Food Technology Pack is designed to help teachers give students the best possible access to current information in our subject area. Increase student engagement in your Food Technology lessons by providing them with a range of current tasks, designed to add variety and capture your student’s attention.
Cover the syllabus outcomes and dot points with ease as you navigate your way through the teaching materials. Students will see precisely where each dot point is being met with syllabus link symbols. This visual cue is bound to assist your students in studying the course. Key terms and their meanings are also highlighted for students to aid literacy improvement. Opportunities to extend students with ‘Brain Stretch’ questions are also provided.
This subscription-based package is designed to keep your Preliminary Food Technology resources current and engaging. It will be updated annually to provide fresh examples and content for you and your students*. You pay for the licence annually, which will allow you to avoid paying for the year/s when you are not teaching Preliminary Food Technology. This subscription is not transferrable.
*This excludes syllabus changes, as they will prompt the development of a brand-new course package.
Everything you need to teach in a comprehensive and engaging way:
Resources included with this pack:
Food Availability and Selection
Food Quality:
Nutrition:
Audience:
Cost
$499 including GST per school for the first year.
$199 including GST per year, per teacher user, per school, thereafter.
This product is an annual subscription only product. To continue to use the resources from this pack there is an annual subscription fee. There is an upfront fee of $499 including GST per school, followed by $199 including GST per year, per teacher user, per school, thereafter.
The pack will be updated annually to provide fresh examples and content for you and your students. The updates exclude any syllabus changes.
By purchasing this product, you agree with the annual subscription licence to use the resources from this pack.
Bring colour and comprehension to your classroom walls with 30 posters to help your students consolidate the theory component of the preliminary food technology syllabus. From functional properties to chemical structures, and covering carbohydrates, proteins, lipids and more, these posters support your delivery of the curriculum.
Food Technology concepts aren’t always easy to grasp. That’s why this poster pack has been specifically created to highlight the common areas that need reinforcing through visual cues. And while you’re facilitating practical lessons and project-based learning, you’ll be supported by these classroom resources as prompts for what you’ve taught your students in your theory lessons
Pack includes:
How to use these resources:
Use these posters support your teaching of:
Take your class through the PowerPoint of foodborne illness, then students work on solving 7 foodborne illness cases!
Foodborne Illness – The Case Files is designed to engage students and help them understand six types of foodborne illness. They will learn symptoms, causes and methods of prevention for salmonella, listeria, staphylococcal, botulism, perfringens and e.coli.
There are 7 ‘Case Files’ that follow on in the PowerPoint. You can read through these scenarios as a class. Students then identify the likely foodborne illnesses and justify why they believe this is the case and complete the worksheet included.
Pack includes:
Copyright information:
Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.
Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.
Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.
All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.
Students use gamification to explore the process of digestion in the human body in a classic twist on snakes and ladders.
A memorable and exciting activity for students to develop their understanding of food technology content.
This resource is a great way to revise the digestion process after it has been explicitly taught to students, so they are familiar with the content.
Students play through the game, answering the questions on the game board as they go. Students record their answers to check at the end of the game. If the students land on a question that they cannot answer, they must research the question and provide the answer to all students playing on their board.
‘The Digestion Game’ is designed to be printed A3 and distributed among students to ensure that they have an active role in the activity. Ideally, it is four students to a game board. Print multiple copies of this game to create a class set.
‘The Digestion Game’ can be differentiated for individual students needs at the discretion of the teacher.
Please note: There is also a digestion worksheet written into the food selection and health student workbook from Innovate Year 9 that follows the digestion game.
Pack includes:
PLEASE NOTE: You will need a dice and counters for your students to play the game.
File types: PDF
A complete summary of the functional properties of foods!
Functional Properties of Macronutrients –
Understand Aeration, Caramelisation, Coagulation, Crystallisation, Denaturation, Dextrinisation, Emulsification, Gelatinisation, Leavening, Maillard Reaction, Oxidation, and Rancidity. The perfect visual summary with examples.
Pack includes:
Resource Type: Digital Resource, Posters, Flashcards.
Digital File Type: PDF (Acrobat) Document File
A fantastic resource to use for online learning that teaches students about the Influences on Food Selection through visual cues and engaging examples.
This 50 page PowerPoint Presentation assists students with the content surrounding influences on food selection.
This PowerPoint presentation has an accompanying 4-page worksheet for students to complete after going through the PowerPoint.
The PowerPoint covers psychological, physiological, social and economic factors that influence food selection in depth. This resource was created to assist students either in an online or face to face setting. This resource can be used with a variety of stages.
Pack includes:
PLEASE NOTE: This resource includes the same information and is a digital version of Influences on Food Selection – Physical Pack
Resource Type: Digital Resource, PowerPoint, Worksheet, Outcome Task.
Digital File Type: PDF (Acrobat) Document File, PowerPoint
This is an engaging poster that can be used by students individually or as a whole class!
This resource includes a blank digestive system poster for students to label. There is also a teacher answers poster provided that can be displayed if you choose to. This resource can be printed at either A4 or A3 depending on how you choose to use it in your classroom.
It is best to laminate this resource and let students use whiteboard markers to label the diagram if using it as a whole class. This poster is designed to be an additional component to any digestion lessons as either a starter or extension activity.
Pack includes:
Send students on a sensory scavenger hunt around the classroom, building or school!
This activity pack helps students to understand the sensory properties that are associated with food. Students explore a range of food presentation techniques and plating styles.
Students search to find sensory icons on each poster, then answer the questions allocated to each icon. Students then complete the 10-page worksheet which includes a descriptive word bank for students to use. There is an extra “brain stretch” question that can be used to extend students for those that have finished early.
Pack includes:
Resource Type: Activity, Posters.
Please note: This pack has been downsized from 30 posters down to 20 posters as of April 2020. The price has been reduced from to reflect this alteration.
An engaging way to introduce students to the functional properties of food!
A great PowerPoint pack to help students understand the complex information surrounding the functional properties of food. This resource can be used from Years 9 – Year 12.
This resource includes a PowerPoint presentation that outlines the functional properties of food and gives student real examples that relate directly to the Berry Meringue Cupcake recipe. This recipe is included for you to complete as a practical lesson with your students. There is also a 5-page student worksheet on the functional properties of food for students to complete after seeing the PowerPoint and cooking the cupcakes.
Pack includes:
Resource Type: Digital Resource, PowerPoint, Recipe and worksheet
Digital File Type: PowerPoint, PDF (Acrobat) Document File
A beautiful way to brighten up your classroom and lift student literacy skills!
This resource is a descriptive word wall that is designed to be permanently displayed in the classroom to encourage students to use more culinary language when describing foods.
There are 92 descriptive words that relate to food with pictures that act as a visual cue for students. These words have been chosen to help enhance student literacy skills and help students to build confidence when describing food. This resource can be used across every stage and there is an A4 version for teachers to print and students to keep in their books to use when they need it.
Pack includes:
Relevant to:
Resource Type: Digital Resource, PowerPoint, Recipe and worksheet
Digital File Type: PDF (Acrobat) Document File
A fantastic enlarged map of Australia covered with bush food images to show students where a variety of bush food can be found. You may project it onto your board or it can be printed up to A1 size. It prints nicely in A3 also.
Students can look at the map to get an understanding of the variety of bush tucker carbohydrates and proteins, then complete the attached worksheets. You can later test students on their knowledge of where their bush food card comes from by projecting the blank Australian map onto a board and have the students blu-tak their bush tucker card to it.
To finalise this activity, students can be issued with a few bush tucker cards where they can design a recipe using the bush tucker ingredients they’ve been provided.
Pack includes:
Resource Type: Posters, Outcome Task.
ZIP File Type: PDF (Acrobat) Document File, PNG.
Surprise your students with this exciting activity exploring Australian food products through time.
Start by giving your students an array of snapshot cards to sort and blu-tack under the 8-decade posters supplied. Students can work in teams or individually to determine which decade each food item was released in.
Teachers’ answers are supplied so that you can provide feedback to the students instantly, and they may have the opportunity to move their card to the correct location.
Students may then fill in the worksheet which gives them the opportunity to practice short and long responses. Perfect for exploring historical changes to Australia’s production and manufacturing processes and the impact of global migration.
Pack includes:
Brighten up your kitchen with this Safety in the Kitchen poster pack.
Display these posters around your kitchen as a visual guide to assist students with learning the key areas of appropriate equipment use, safe and
hygienic practices within the kitchen.
Each poster includes a visual guide and description for each key area below.
Pack includes:
Resource Type: Poster Pack
Perfect to assist students in learning the influences on food section through visual cues ad engaging examples throughout this poster pack and activity.
This poster pack includes 20 A4 laminated, colour posters that display information about the influences on food selection. This poster pack covers psychological, physiological, social and economic factors that influence food selection in depth. Students then have a 4 page worksheet to complete which assists them to examine the influences on food selection.
Pack includes:
Resource Type: Posters
Copyright information:
Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.
Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.
Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.
All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.
Do your students have difficulty understanding the nutrient requirements for various groups within the life cycle? Do they struggle to interpret nutritional information panels?
This resource includes student-friendly activity sheets for years 7, 8, 9, 10 and 11. Each nutrition panel decoder explains how to understand nutritional information panels in a simple manner. The nutritional panel decoder is suitable for secondary students and presents a clear visual structure that increases engagement and learning in the classroom.
Nutritional information panels outline the components of processed food and if students can understand the tables with clarity, they can make more informed choices. Understanding and accessing nutritional panels are also imperative to Food Technology content throughout Stage 4, 5 and 6.
Pack includes:
Bring colour and comprehension to your classroom walls with 30 posters to help your students consolidate the theory component of the preliminary food technology syllabus. From functional properties to chemical structures, and covering carbohydrates, proteins, lipids and more, these posters support your delivery of the curriculum.
Food Technology concepts aren’t always easy to grasp. That’s why this poster pack has been specifically created to highlight the common areas that need reinforcing through visual cues. And while you’re facilitating practical lessons and project-based learning, you’ll be supported by these classroom resources as prompts for what you’ve taught your students in your theory lessons
Pack includes:
How to use these resources:
Use these posters support your teaching of:
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Use these posters to improve the learning outcomes of your students and deliver your curriculum in a memorable and accessible way. With each resource only costing over a dollar each, this is a value-packed resource that helps teachers create engaging classrooms.