WHAT WILL STUDENTS LEARN?

The students will learn about many aspects of the baking processes. They will study the key ingredients used in baking and will use many different processes to make a variety of cakes, biscuits, slices, pastries and yeast products.

 

HOW WILL STUDENTS LEARN?

Students will learn through practical experiences working both individually and as part of a team. Students will research the ingredients used in baking by using a number of resources and showing creativity with their presentation of the research exercise.

Food products and work practices will be analysed and evaluated so that improvements can be made. Team work as they demonstrate an ability to work co-­‐operatively as part of a team for planning and practical lessons.

 

HOW WILL STUDENTS BE ASSESSED?

Investigation and Design – Written work in class, test and research exercises. Choose and plan food to meet particular criteria.

Practical Work – Development of practical skills, ability to follow recipes, ability to produce products of good quality and development of good cleaning and food hygiene practices.

Analysing and Evaluating – Produce a portfolio of food products made to show the analysis of practical work showing skills and processes learnt and offering suggestions for improvement.

THE BAKEHOUSE

CURRICULUM MENU

Address:

173 Queen Street

Colac, VIC  3250

colac.sc@edumail.vic.gov.au
Tel: (03) 5231 9800
Fax: (03) 5231 9850

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