Manufacturing grain products: unit overview

Purpose and focus

The purpose of this unit is for students to learn about production systems, how to design them and the factors that need to be considered if they are to work effectively to meet people's needs. Students will develop understandings about small scale production and mass production and how systems for each are similar and different.

This unit provides an opportunity for students to develop their understanding of grains as a staple food product in the diet of many cultures because of their high nutritional value, low cost and high yield production and adaptability. Students will research the place of grain products in the diet of people from different cultures.

Notes
It is suggested that this unit is initiated by a visit to a local bakery or by watching the Flour, bread and baking video so students can observe the production of bread products and develop awareness of the scale of production. The next experience provides the opportunity for students to observe the making of a grain product in class, e.g. bread, and discuss the differences and similarities of techniques and processes to those used in a bakery.

Students will be expected to apply the knowledge they gained in the early stages of the unit to the designing and making process. The designing and making process will involve students developing a production system to produce a product for a large school function. Some easy-to-make suggestions could include popcorn, pikelets, muffins, muesli/mixed grain bars, pasta or scones.