Where does my food come from

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Paddock to Plate – The Journey of Food

Paddock to Plate: Where does my food come from resource 

This inquiry based resource to food and fibre production and food technologies allows students to investigate the journey of food production in Australia and all over the world. Students understand where their food comes from, how it is processed via farming contexts and how producers/ consumers respond to and influence each other in supply and demand of today’s growing society. This resource provides teachers with a step-by-step learning outcome and activity booklet, questioning and responding power point package and farm to factory printable flashcards. The final presentation will require students to present their own paddock to pate journey using Prezi, power point or any digital resource. Students then reflect on how sustainable their process was, and discuss how they can create a more sustainable food process.

Target year level: Year 3-4

Learning area: Technologies

Strand: Technologies/Design and technologies

Content Description: Design and Technologies Plan a sequence of production steps when making designed solutions individually and collaboratively (ACTDE018)
English Listen to and contribute to conversations and discussions to share information and ideas and negotiate in collaborative situations (ACELY 1676)

Learning Outcomes:

  • Explore the journey of paddock to plate and the food production industry.
  • Investigate the role of past and present production and food technologies.
  • Learn about the different roles of individuals in the food production industry.
  • Develop an understanding of the sequence of production and processing steps.
  • Consider the difference between short and long food journeys and different foods.
  • Create more sustainable and productive paddock to plate journeys for food items.

Teaching strategies used in resource:

  • Think, pair and share
  • Class brainstorm
  • Class discussion
  • Student reflection
  • Classroom games (Quiz chef)

Resource includes:

Resource snapshots

Teacher resource booklet

Power point resource snapshot 

Flash cards resource

Digital resources to accompany Paddock to Plate resource

  • http://splash.abc.net.au/res/teacher_res/3-paddock-plate.html
  • http://splash.abc.net.au/home#!/media/106432/vegetable-gardens

You can find the whole resource readily available online here: http://www.primezone.edu.au/item_details.php?item_id=170&item_type=resource&content_list_id=2

 

 

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Paddock to Plate: Get your hands on my food.

Subject: Design and Technologies

Year Level:3-4

Strand:Design and Technologies – Knowledge and understanding

Sub strand:Food and fibre production

Yesr 3 – Types of food and fibre produced in different environments, cultures or time periods, including the equipment used to produce or prepare them

Year 4 – Types of technologies used in food and fibre production or processing, including how they are used to help meet consumer needs

Link to the resource

http://www.primezone.edu.au/item_details.php?item_id=413&item_type=resource&content_list_id=2

Cross curriculum priorities and general capabilities

Critical and creative thinking (CCT),Personal and social capability (PSC),Information and Communication Technology (ICT),Literacy (LIT), Sustainability

  • Literacy
  • Numeracy
  • Critical and creative thinking
  • Personal and social capability
  • Ethical understanding
  • Intercultural understanding.

Links to other learning areas

English,

Science – Science understandings – Chemical Science – A change of state between solid and liquid can be caused by adding or removing heat (ACSSU046)

Science – Science as a Human Endeavour – Nature and development of science – Science involves making predictions and describing patterns and relationships (ACSHE050)

A classroom activity using this resource

This is a well structured resource that allows the teacher to teach a lesson exploring the process of food from the paddock to the plate. It involved the students working through learning stations where they explore the ways in which food changes from the raw state to make it suitable for consumption. The stations offer different processes such as chemical changes in food or the processing of a food item. The stations are inquiry based and hands on allowing for addressing student misconceptions and creating thought and discussion to promote ideas.

How to use this resource

This useful learning resource includes the lesson plan, power-point and all the printable classroom support resources to match. It is very easy to follow and provides opportunities for extension activities and further research. It is clearly laid out with suggested assessment and student reflection sheets for reporting the groups findings back to the class. This lesson links well with the Science curriculum when investigating states of matter and the changes that occur.