Cutting/shaping · JHS1 Career Technology

Lesson notes

Learning Objectives

Indicator: B7.3.2.1.2

By the end of the lesson, learners can:

Demonstrate the correct technique for chopping, slicing, dicing and shaping of food items using the appropriate tools.
Perform cutting, paring and shaping operations on wood or soft metal using the correct tool for each task.
Apply the appropriate level of force and hand position for each cutting operation to achieve uniform, accurate results.
Assess their own finished products against a checklist for uniformity of size, shape and cleanliness.
Implement cutting and shaping strategies with accuracy, following the correct sequence of steps for each operation.

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Curriculum details

Strand: Tools, Equipment and Processes (Strand 3)
Sub-strand: Cutting/shaping (3.2)
Content standard: B7.3.2.1 - Demonstrate understanding of cutting/shaping tools and equipment for production
Indicator: B7.3.2.1.2 - Use appropriate skills in cutting, chopping, slicing, dicing and shaping products
Suggested placement: Term 2, Week 3 (Week 15 of the year)
Our suggestion, laid out in curriculum order across three terms of twelve weeks. NaCCA does not fix the week, so follow your school's scheme of learning.
Curriculum reference: Career Technology, Common Core Programme (JHS1-JHS3), 2023, p. 19
Transcribed from the official NaCCA publication. Check this page against the source.

Exemplars (from the NaCCA curriculum)

1. Demonstrate the appropriate techniques in cutting, chopping, slicing and dicing in food production.
2. Demonstrate the appropriate techniques in cutting, paring, moulding in wood, metal and building.