Food for Life 7-10

– Engaging students in Food Technology

Accessible for every student in the Food Technology classroom

The flexible single resource structure for Years 7-10 introduces and reinforces knowledge and skills to meet the needs of each student, regardless of their understanding about food, nutrition and cooking.

Contemporary content covering Australian and international contexts, trends, techniques, and ingredients will present every student with familiar and new concepts as they develop their skills in the kitchen.

A strong focus on design thinking and skills development

The design-driven approach empowers students to make informed food choices and to apply design thinking as they create innovative solutions to meet specific needs.

Skills development is carefully scaffolded to ensure that students not only build essential food processes and production skills, but will be equipped with valuable design thinking, project management, enterprise, and innovation skills they can use into the future.

Learning intentions introduce each chapter and help students understand what they currently know and what they will be learning. Learning reflections throughout the chapter and end-of chapter review questions help strengthen and consolidate this understanding.

New classroom-tested recipes and activities

New recipes reflect contemporary trends, and include Indigenous Australian ingredients, First Nations food techniques or processes, and international foods and practices.

Our recipes have been tested in a school setting to ensure they can be successfully completed in the Food Technology kitchen, but they are also easily created at home using equipment that is readily available.

A range of practical activities beyond cooking allow students to actively engage with the study of food outside the kitchen environment.

Many activities incorporate different elements of the design process, as they build toward making and responding to design briefs and developing creative solutions.

Encourages students to interact with the study of food in new and varied ways

Best-practice examples of sustainable and ethical processes and innovations in food systems and food safety equip students with the knowledge to be ethical consumers in local and global contexts.

Students are encouraged to examine social, cultural and health considerations in the understanding and application of the principles of good nutrition.

The Interactive Textbook features include:

• Videos of recipes, key skills and practical activities
• Roll-over definitions
• Image galleries
• Visual glossary
• Auto-marked drag and drop activities
• Offline Textbook

Supporting your delivery of the new Australian Curriculum for Food and Technology

Fully aligned to the new v9.0 Australian Curriculum

Underpinned by the overarching core curriculum concept of “creating solutions for preferred futures”

Emphasis is placed on developing the required processes and production skills, including developing and creatively responding to design briefs, with design thinking incorporated across every stage of creating a design solution.

Indigenous Australian ingredients and First Nations techniques and processes are incorporated where appropriate and students are encouraged to research the ingredients native to their local area.

Comprehensive time-saving teacher support includes downloadable assessment material, curriculum grids, and a detailed course outline with weekly teaching programs.

A flexible Year 7-10 single textbook resource package to fully support teachers

The single resource for Years 7-10 provides multiple entry points to the knowledge and skills content to support teachers in tailoring individualised learning for a mixed-ability classroom.

Valuable guidance is also provided in the student text and in the teacher support material for teachers who are not trained in Food specialisations but must now address the Food specialisation area in Years 7&8.

Support for teaching Food Technology when a kitchen is not available

A range of practical activities allow students to actively engage with food studies outside of the kitchen environment.

Most recipes can be completed at home using common equipment and readily accessible ingredients, and the finished products could be brought to school for sharing and evaluation.

The Teacher Resource Package provides a host of valuable time-saving resources for teachers. It can be accessed via Cambridge GO and includes:

TESTS

Suggested responses/solutions to all activities and questions in the student book
Sample assessment tasks

DOWNLOADABLE RESOURCES

Curriculum grids

Weekly teaching programs

Two PowerPoint presentations per chapter

Modifiable worksheets including design brief

Planning documents