Food Technology

The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationship, nutritional considerations and consumption patterns. It addresses the importance of hygiene and safe working practices and legislation in the production of food. Students will develop food-specific skills, which can then be applied in a range of contexts enabling students to produce quality food products. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life and how it contributes to both vocational and general life experiences.

Students will learn about food in a variety of settings, enabling them to evaluate the relationships between food, technology, nutritional status and the quality of life.

• Food in Australia
• Food service and catering
• Food equity
• Food for special needs
• Food product development
• Food for special occasions
• Food selection and health
• Food trends

The major emphasis of the Food Technology syllabus is on students exploring food related issues through a range of practical experiences, allowing then to make informed and appropriate choices with regard to food. Integral to this course is students developing the ability and confidence to design, produce and evaluate solutions to situations involving food. They will learn to select and use appropriate ingredients, methods and equipment safely and competently.

Numbers for Food Technology will be strictly limited due to the size of the kitchen and timetable constraints. Should the course be oversubscribed, positions in the classes will be selected randomly. Students who wish to do Food Technology in Year 9 and 10 should ensure that they have alternative subject choices.