1. Jackets and hoodies off Homework diary out Pencil out
Prestwick Academy
PRESTWICK ACADEMY

2. S3 Broad General Education
Welcome
S3 Broad General Education

3. The Food Experience The Journey of Food
Learning Outcomes:
I am learning to……………
Enjoy eating a diversity of foods in a range of social situations. Explore a range of issues which may affect food choice and discuss how this could impact on the individual’s health. Investigate the different influences on the consumer. Examine and evaluate food packaging and can understand the legal requirements for manufactures.

4. Learning Intentions I am learning to…….. June 2018 The Food Experience
be prepared for practical cookery lessons.
understand what is expected on entering a Home Economics class.
discuss the diversity of foods available.
Understand how sensory perception can impact on food choice.
June
2018

5. Success Criteria I can prepare for your cookery session for June.
I can understand why you have to follow classroom expectations.
I can recognise and discuss the diversity of foods available to us.
I can understand the impact of sensory perception on food choice.

6. General Rules Departmental Expectations:-
Always come prepared for class – either pencil or food ingredients.
Homework diaries will always be our your desk for theory periods.
Always start to get ready for practical lessons following the information on the board.
Get yourself organised for all lessons quickly.
Always follow the Classroom Code of Conduct.

7. Foods of the World
Scotland
USA
Spain
China
Italy
Mexico
South Africa

8. Diversity of Foods Available
10 minutes
Make a list of your 5 favourite foods and 5 least favourite foods.
Now discuss these with your partner and explain your reasons for your choices.
Do you know the origin of the food? (where it has came from)
Select one of your favourite foods and explain why it is your favourite.
Do you consider this food to be healthy or unhealthy? Justify your answer.
Identify any foods that could have an impact on your health. You could underline or highlight these.

9. Day/Date Requirements Fruit Smoothie Tuesday 5th June
2 different seasonal fruits
Container
Monday 11th June
Tuesday 12th June
Oatcakes - Container
Seasonal Crumble
Two different types of seasonal fruit.
Cranachen – container
Tuesday 19th June

10. Sensory Perception
You might choose a food because is looks, tastes or smells good.
The five senses!
Watch short clip:
After watching the clip:
Chose one of the five senses and explain in your jotter how sensory perception can impact on food choice.

11. Local Foods Can you think of any? Diversity of Foods Available
There are lots of foods available which are grown or farmed close to where we live.
Can you think of any?
View quick video

12. Scotland
Scotland’s booming food and drink industry generates over £7.5billion per year for the country’s economy, and accounts for 27 per cent manufacturing exports. The industry comprises in excess of 1500 companies, including famous global brands and small, speciality firms.
Cheese
Today there are more than two dozen cheese-makers across Scotland, ranging from the industrial cheddar creameries to much smaller-scale cheese producers.
Fruit and Vegetables
2,400 tonnes of raspberries
4,600 tonnes of strawberries
Potatoes over a million tonnes
Dairy – 1,300 million
Beef - £400 million a year: more than fruit, dairy and poultry
Poultry
900 million eggs
10 million chickens

13. Scotland Fish 200 shellfish farming companies.
Commercial fish farming now accounts for about 50% (in monetary terms) of all Scottish food exports - generating around £500 million per annum.
Salmon farming is the most important economic development in the Highlands and Islands over the past 30 years, and the retail sales value of Scottish salmon is around £300 million per annum. Scotland is the world’s third largest producer of Atlantic salmon and enjoys a reputation for quality fresh and added-value products such as smoked salmon.

14. Success Criteria I can prepare for your cookery session for June.
I can understand why you have to follow classroom expectations.
I can recognise and discuss the diversity of foods available to us.
I can understand the impact of sensory perception on food choice.