Food Technology (2U)
Board Developed Course (240 hours)
Available in Years 11 and 12
The Food Technology Preliminary course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas.
The HSC course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.
Food Technology Stage 6 aims to develop an understanding about food systems and skills that enable students to make informed decisions and carry out responsible actions. Students will also develop an appreciation of the importance of food to the wellbeing of the individual and to the social and economic future of Australia.
Students will develop:
knowledge and understanding about food systems in the production, processing and consumption of food and an appreciation of their impact on society
knowledge and understanding about the nature of food and human nutrition and an appreciation of the importance of food to health
skills in researching, analysing and communicating food issues
skills in experimenting with and preparing food by applying theoretical concepts
skills in designing, implementing and evaluating solutions to food situations.
Course Structure
Preliminary Course (120 indicative hours)
Food Availability and Selection (30%)
Food Quality (40%)
Nutrition (30%)
HSC Course (120 indicative hours)
The Australian Food Industry (25%)
Food Manufacture (25%)
Food Product Development (25%)
Contemporary Nutrition Issues (25%)
The knowledge and skills developed in this course can be applied across a range of career pathways.
Course Requirements
There is no prerequisite study for the 2-unit Preliminary course. Completion of the 2-unit Preliminary course is a prerequisite to the study of the 2-unit HSC course. In order to meet the course requirements, students study food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary nutrition issues.
It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the 'learn to' section of each strand.
Food Technology Stage 6 provides a context within which to develop general competencies essential for students to become effective learners and make a positive contribution to their community.
During the course students learn to:
source, select and sequence information about food issues developing competence in collecting, analysing and organising information
debate, describe, discuss and explain food issues in written, graphic and oral form, developing competency in communicating ideas and information
plan, prepare and present foods and meals to meet a range of needs developing competence in planning and organising activities
cooperate with individuals and groups developing competence in working with others and teams
design, implement and evaluate solutions to food situations, developing competence in solving problems
evaluate the nutritional requirements and assess the nutritional value of meals/diets for individuals and groups, developing competence in using mathematical ideas and techniques
experiment with and prepare foods using appropriate materials and equipment developing competence in using technology.