Bikkie Time
Technology Unit Planner
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| Learning Environment Considerations [14] |
| Safety Issues (Refer to MOE Revised Health & Safety Guidelines. – Food safe practices.) • HACCP in the food lab is necessary with larger class numbers – 24 students is an optimum number to work within the constraints of the room and resources available. (HACCP for food lab doc.) • Students should show a responsible and proactive manner in the way they comply to HACCP related to the Food Lab. [15] • No students participate in practical tasks without the appropriate footwear. • All product and sensory testing is carried out in a way they comply to HAACP related to the Food Lab and other guidelines related to things such as disassembly and sensory test set up procedures. • Storage testing monitored to ensure biscuit samples are safe to eat. • Final production system follows the HACCP established. • The manufactured outcomes are quality assured through established perimeters (including control requirements) within the developed production process for multi-unit batch production of the biscuit outcome. [16] • Final presentation, marketing and selling of the product, within the school environment, follow safe food and hygiene practices related to the selling of food products. [17] |
| Terminology embedded within component focus [18] |
Terminology of possible context-specific skills and knowledge [19] |
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| Brief Development: [20] • brief, opportunity, conceptual statement, key attributes, specifications, stakeholder, focus group Planning for practice: • key stages, resources, planning tools, review, reflection Outcome development and evaluation: • functional modelling, outcome, evaluation, fitness for purpose Technological modelling: • functional modelling, prototyping, testing procedures Technological products: • desired performance specifications, manipulation, forming of materials Technological systems: • technological systems, subsystems, properties of subsystems, inputs, outputs, control mechanisms Characteristics of Technology: • technological knowledge, societal issues, environmental issues Characteristics of Technological Outcomes: • physical nature, functional nature |
• Three parts to Technological Practice: Technology, Market and Consumer • CMPS – Comparing market products – disassembly • Sensory testing – hedonic scale, ranking test, attribute testing, sensory analysis • Desirable attributes • Recipe formulation • Measuring • Creaming • Forming • Size uniformity • Product testing – colour testing, storage testing • Viability • Production system |
• Multi-unit batch production • Product sameness • Flow sheeting • Sub setting • Inputs • Outputs • Quality assurance • HACCP • Identified Hazard • Critical control point • Monitoring method • Control measure • Critical limit • Marketing/promotion • Saleability • Cost Analysis • Labelling • Packaging |
Footnotes:
14. LEARNING ENVIRONMENT CONSIDERATIONS: Although the teacher has considered all safety considerations which appear in other unit /programme planning in the past the teacher decided to identify specific issues related to unit delivery. These are in bold.
15. RED HIGHLIGHT links to Learning Link – Values.
16. BRIGHT YELLOW highlight links to Context specific knowledge and skills.
17. GREEN HIGHLIGHT links to Negotiated Learning Outcomes.
18. TERMINOLOGY EMBEDDED WITH COMPONENT FOCUS: There is a lot of terminology for unit focus because of the need to introduce new terms in relation to Technological systems. Note down key words that students should be familiar with by the end of this unit in relation to the identified components. Learning experiences should be developed to provide opportunity for students to explore these terms and employ them in their work.
19. TERMINOLOGY OF POSSIBLE CONTEXT SPECIFIC SKILLS AND KNOWLEDGE: The teacher identified what terminology may be used within unit delivery and then considered what terminology would be the focus.
20. SHADES OF BLUE HIGHLIGHTS link to Components of Technology (CoTs)
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