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Attached is our annual plan but also take note that we do not do each module on its own but interlink all modules.
TERM 1 REITERATE EVERY LESSON Kitchen basics Expectations / behaviour etc Evidence requirements Practical lessons - how the kitchen is left Temperature danger zone Safe internal temp Basic kitchen measurement Telling time Recipe modification (halve / double etc) WEEK TERM 1 Resources 1 KITCHEN KAWA Class expectations - co-construct with students Explain the no outside jackets/covered shoes/no jewelry/ covered hair expectations and create agreement with students CHOPPING BOARD COLOURS AND USE CARRYING KNIVES IN CLASS Cleaning and end of class routines Safety stuff Jewelry stuff Covered shoes Chromebooks etc teacher - led discussion on What is food safety / what does it mean to you? Keeps food safe from what? 2 RECAP teacher - led discussion on What is food safety / what does it mean to you? Keeps food safe from what? Introduce and discuss Contamination - what does it mean? Brainstorm different ways food can become contaminated Write on board write the following up Physical contamination Chemical contamination Biological contamination CAST A DOC TO THE SCREEN AND WORK THROUGH THE DOC CREATION WITH THE CLASS. Students are to create a doc TITLE 167 FOOD SAFETY NOTES Their name Sub title CONTAMINATION Then a 3 x 6 table Label column 1 Physical contamination Column 2Chemical contamination Column 3 Biological contamination Ask them to put each contaminant on the board in Give examples of each contamination Check with students and explain each contamination And how to reduce / remove hazards Write on board and get students to put in their notes ADD A ROW BELOW THE CONTAMINATION EXAMPLES AND students enter how to minimise Discuss the difference between sanitising and cleaning Cleaning removes dirt Sanitising kills most bacteria DEMONSTRATE and show video Practical lesson Students demonstrate safe food handling, personal hygiene, and workplace safety procedures in a simple cooking task. Students to prepare with a work plan and recipe sheet Set up for practical lesson Covered hair / shoes Apron Clean and dry hands Damp cloth under board Rubbish bowl Safe knife handling freeze for future use DEMONSTRATE knife cuts Students to prepare their apples Create apple turnovers / DO NOT COOK - label / date / freeze Apple turnover 3 Biological contamination - Introduce THE TEMPERATURE DANGER ZONE On the 167 doc Reopen teacher copy SUB TITLE THE TEMPERATURE DANGER ZONE Notes What is the danger zone? Emphasise that it is a range of temp and needs the celsius sign and temps Show how to insert a special character What happens in the danger zone? Discuss rapid bacteria growth in the zone and What happens to bacteria above the zone What happens to bacteria below the zone What foods are at most risk Discuss Time - how long does food need to be left at room temp before it is unsafe? Storage - how do we keep food out of this zone?? Temperature danger zone printout Revisit high risk foods What are they at risk from?? How do we keep high risk foods safe? Discuss equipment that keeps food safe Clean if not - check before use Correct chopping boards Knife handling while using different foods Create a work plan sausage rolls Students demonstrate safe food handling, personal hygiene, and workplace safety procedures while preparing Internal temperature needs to be checked and recorded on temp sheet DEMO Second period - complete dish / present / take photos / container / clean up Sausage roll recipe Ingredients Mirepoix Sausagemeat - mince chicken Breadcrumbs Egg Pastry shortcrust 4 Revisit the temperature danger zone Students to identify the zone and What happens in the zone. Discuss kitchen pests Birds / shut doors & windows / keep area free of rubbish/scraps / dedicated rubbish areas Insects /fly screens / bug zapper / clean areas/storage Domestic pets / shut doors & windows / keep area free of rubbish/scraps / dedicated rubbish areas Rodents / shut doors & windows / keep area free of rubbish/scraps / dedicated rubbish areas / call exterminator Students to give 2 examples of each pest and how to keep the kitchen pest-free Safe temperatures Discuss with students What temperature does food need to be to begin to be safe? - how hot do you need to cook your food? How will we tell? Demonstrate and discuss the use of a thermometer probe / Sanitise before and after use Do not drop Do not touch the dish with probe Do not use in the oven Infrared temp gun Used for frozen foods Packaged foods in the chiller Discuss with students What should your fridge temperature range be? What is a freezer temperature? How would we cool down a large quantity of Rice 6 cups Pumpkin soup 10 litres Students demonstrate safe food handling, personal hygiene, and workplace safety procedures while cooking sausage rolls And preparing coleslaw to present with relish and sausage roll x 2 plates - one for evaluation. Internal temperature needs to be checked and recorded on temp sheet Present / photo / container / clean up Get sausage rolls out of freezer Coleslaw 5 Hurting yourself Discuss kitchen first aid What would you do if (we are discussing minor injuries) You cut yourself You burn yourself You spill something Explain scalds Students are to give - 3 things you can be burnt from Hot oven trays Steam from a boiling pot Hot water Hot food Hot air from opening oven Workbook Activity : Kitchen Safety (Needed for Assessment) Workbook Activity : First Aid Procedures (Needed for Assessment) 3 ways you could accidently cut yourself Not using a sharp knife - needs more pressure if blunt and can slip Not carrying a knife properly Leaving a knife in the sink / dishwashing water Video 5.2: Handling Knives (3.20) Practical Activity: Cleaning Knives being sick at work Discuss what you have to do if you get sick at work or are sick before you come to work. Ask students what they would do Ring your boss / supervisor Explain why you are not able to come to work. Throwing up?? Need 48 hours clear before returning to work Sick with flu etc Wear a mask if returning to work Infectious diseases - hepatitis / measles / mumps etc Need to be cleared by the doctor before returning to work What would you do if you got blood on your prep or were sick while prepping? Throw food out Sanitise area and equipment If sick - get someone else to do it Discuss with class Next practical lesson is an assessment Create a work plan for Chicken pasta salad Students demonstrate safe food handling, personal hygiene, and workplace safety procedures while preparing and cooking DEMO - (pasta to be pre cooked and all vege and meat pre cut ) Internal temperature needs to be checked and recorded on temp sheet Students are to produce Internal temp of Clean up Chicken pasta salad DEMO - (pasta to be pre cooked and all vege and meat pre cut ) 6 Revisit the danger zone Student recall on what happens etc Prepare study notes with students - Project and write on doc or write on whiteboard Begin with temperature danger zone Reheat temp Chiller/ fridge temp Safe internal temp Freezer temp All students to upload photos of their products Temperature recording sheet Students are to put all their temps into this sheet with dates etc Use infrared gun to check frozen foods and record temperatures To check unopened chilled food and record temperatures Revisit kitchen pests Prepare study notes with students 4 main groups of kitchen pests Give 2 examples of each pest (kiwi do not count) Explain how to keep pests out of the kitchen. Prepare for next practical assessment Students demonstrate safe food handling, personal hygiene, and workplace safety procedures while preparing and cooking chicken tacos Students are to Cut meat off chicken thighs to use if not preboned Marinate Clean up and sanitise area. Make coleslaw Make mayo Heat corn tortillas carefully in frypan before using Present dish / take photos / put into containers / clean up Chicken tacos Coleslaw 7 Revisit kitchen first aid Prepare notes on What to do if you burn yourself What to do if you cut yourself What to do if you are sick?? At work Before work Students to upload photos of products Use infrared gun to check frozen foods and record temperatures To check unopened chilled food and record temperatures Get apple turnovers out of freezer Reheat until safe Students to record temperature Study for written assessment Apple turnovers from freezer Fruit salad Written assessment SIGN OFF WHEN COMPLETE Salad assessment Recipes Workplans and photos chicken pasta / coleslaw / fruit salad Complete assessment Complete HOSP Level 1 2026
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