• Resource Overview

    An engaging Life Skills resource to help students identify hazards in the kitchen.

    This resource can be used and differentiated to meet a variation of student abilities. It is important for students to be able to confidently identify hazards so that they can be appropriately addressed for the safety of all those in the kitchen area.

    This resource contains a hazard identification worksheet and a teacher answer sheet. There is also a written worksheet included that can be used to extend students.

     

    Pack includes:

    • 1 x Hazard Identification Worksheet
    • 1 x Hazard Identification Teacher Answers
    • 1 x Student Worksheet

     

    Relevant to:

    Stage 4 Technology Mandatory Syllabus 7-8 2017

    › selects and safely applies a broad range of tools, materials and processes in the production of quality projects TE4-3DP

     

    Life Skills

    › follows safe practices in the use of tools, materials and processes for design projects TELS-4DP

     

    Stage 5 Food Technology Years 7-10 Syllabus 2019

    • identifies, assesses and manages the risks of injury and WHS issues associated with the handling of food FT5-2

     

    Life Skills

     FTLS-1 demonstrates hygienic and safe practices in the selection, handling and storage of food

    Australian Curriculum – Design and Technologies

    Year 7 & 8

    • Analyse ways to produce designed solutions through selecting and combining characteristics and properties of materials, systems, components, tools and equipment (ACTDEK034)

     

    • Select and justify choices of materials, components, tools, equipment and techniques to effectively and safely make designed solutions (ACTDEP037)

    Year 9 & 10

    Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating (ACTDEK045)

     

    Resource Type: Digital Resource, PDF

    Digital File Type: PDF (Acrobat) Document File

     

     

  • Curriculum

    • New South Wales
    • Australian
    • Technology Mandatory Years 7–8 > Year 7, Year 8 > Agriculture and Food Technologies

      TE4-3DP
      selects and safely applies a broad range of tools, materials and processes in the production of quality projects

      Elaboration


      Technology Mandatory Years 7–8 > Lifeskills > Agriculture and Food Technologies

      TELS-4DP
      follows safe practices in the use of tools, materials and processes for design projects

      Elaboration


    • Design and Technologies > Year 7, Year 8 > Design and Technologies Knowledge and Understanding

      ACTDEK034
      Analyse ways to produce designed solutions through selecting and combining characteristics and properties of materials, systems, components, tools and equipment

      Elaboration
      • considering safe work practices, for example producing a safety information video that details risk management practices for using a piece of equipment in the classroom or within a community
      • considering the ways in which the characteristics and properties of technologies will impact on designed solutions, for example the choice of building materials and housing design in Australia and the countries of Asia; the properties of textile fibres and fabrics determine end use
      • evaluating environments that have been designed in consultation with community groups, for example a bush tucker community garden developed in consultation with local Elders
      • evaluating products and services for the individual and the community considering ethics and social factors, for example a short video encouraging individuals to increase their use of public transport in the local area
      • investigating and selecting from a broad range of technologies - materials, systems, components, tools and equipment - when designing for a range of technologies contexts
      • investigating aspects of technologies specialisations, for example in architecture, critiquing the design of an existing building to identify features of passive design or in fashion, evaluating the sustainability of different fibres


      Design and Technologies > Year 7, Year 8 > Design and Technologies Processes and Production Skills

      ACTDEP037
      Select and justify choices of materials, components, tools, equipment and techniques to effectively and safely make designed solutions

      Elaboration
      • developing innovative ways of manipulating technologies using traditional and contemporary materials, components, tools, equipment and techniques and considering alternatives including emerging technologies that could be substituted to reduce waste or time
      • developing technical production skills and safe working practices with independence to produce quality solutions designed for sustainability
      • identifying and managing risks in the development of various projects, for example working safely, responsibly, cooperatively and ethically on design projects, assessing uncertainty and risk in relation to long-term health and environmental impacts
      • practising techniques to improve expertise, for example handling animals, cutting and joining materials


      Design and Technologies > Year 9, Year 10 > Design and Technologies Knowledge and Understanding

      ACTDEK045
      Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating

      Elaboration
      • conducting sensory assessment testing of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of milks, comparing freshly squeezed juice to commercial juices
      • determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger zone temperatures for a food service
      • experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
      • preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example designing and producing a healthy snack for the canteen and using food photography and digital technologies to promote the item in a healthy eating campaign



  • Reviews

    Sonya Hume

    30/11/2020
    Worked well students love the rats

    Anonymous

    17/12/2020

Hunt the Kitchen Hazards – Digital

Units Sold: 2

Units Sold: 2
Clear
-
+
An engaging Life Skills resource to help students identify hazards in the kitchen. This resource can be used and differentiated to meet a variation of student abilities. It is important for students to be able to confidently identify hazards so that they can be appropriately addressed for the safety of all those…

SKU:

01RDFTHTK
Choose User Licence

,

Digital or Physical

Formats Included

Product Type

Resource Type

,

Year Level

, , , ,

Tags:

  • Technology Mandatory

Subscribe to our newsletter for 10% off

Sign up and save 10% on your first order of resources with TPD. Plus receive updates and notifications for new courses and resources via email.

0
    0
    Your Cart
    Your cart is emptyReturn to Shop
      Apply Coupon