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Ready, Set, Cook (Elective)

“Look to your health; and if you have it, praise God and value it next to a good conscience; for health is the second blessing that we mortals are capable of – a blessing that money cannot buy; therefore value it, and be thankful for it.” Isaak Walton

Overview

Students explore the importance of food in our everyday living. God provides us with a body and the foods on this earth to nourish it well for optimum health, performance and service to others. We apply values of loving others in the way we prepare food for others and share the kitchen resources with fellow students. Students revise and further explore the basics of food safety and hygiene, use of kitchen equipment and cooking terminology.  We continue to build on basic nutrition knowledge that the students have by looking at healthy eating models, why we eat and meal planning. The students participate in practical and theory classes.

Aims

  • To increase confidence in the use of kitchen equipment
  • To understand and demonstrate practices to prevent food poisoning
  • To establish safe and efficient work practices in the kitchen
  • To develop an understanding of the functional and nutritional properties of food
  • To understand how our body uses nutrients in food and guides for healthy eating
  • To understand God’s concern for our health and wellbeing

Topics Include

  • Safety and Hygiene
  • Equipment and Terminology
  • Healthy Eating and meals

Time Allocation

  • 5 periods per cycle for Semester 1

Prerequisites

  • None

Requirements

  • Suitable container to transport food
  • Levy Cost

Assessment

  • Practical work and written evaluations
  • Bookwork
  • Assignment
  • Tests

“Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything”.  Genesis 9:3