The Australian food industry is growing in importance, providing numerous employment opportunities and increasing the relevance of Food Technology for the individual and society. There are increasing community concerns about food issues, including hygiene and safety, nutritional claims and the nutritional quality of food, genetic engineering, functional foods, ethical and sustainable food sourcing, and the environmental impact of food-production processes.
Food habits change based on economic, social, cultural, technological, and environmental factors. In Australia, because of rapid technological change, consumers are confronted with an increasing array of food products designed to complement our changing lifestyles. Making informed food decisions requires an explicit understanding of nutrition principles in both theory and practice, and this is embedded in the study of Food Technology.
Making informed food decisions requires an explicit understanding of nutrition principles in both theory and practice, and this is embedded in the study of Food Technology. This is essential to the development of sound food habits and contributes significantly to the wellbeing of all Australians.
Contact
Head of Department: Emily Nightingale
Email: [email protected]
Year 9
The study of Food Technology in Years 9 provides students with the opportunity become safe and skilful users of technology in food contexts. Students will develop knowledge and understanding in areas such as food design and preparation, Australian food, Nutrition, Industry practice and food security and sustainability.
Students studying Food Technology in Year 9 apply practical skills and gain confidence in managing, making and evaluating solutions for specific food preferences and diets.
Year 10
Students studying Food Technology in Year 10 build on the skills learnt and gain further confidence in managing, making and evaluating food solutions.
Students are provided with opportunities to develop practical skills in preparing and presenting food to enable them to select and use appropriate ingredients, methods and equipment. They are also provided with a broad knowledge and understanding of food properties, processing and preparation methods. These skills are transferable to other study, work and life contexts that students may encounter.
Year 11
Preliminary and HSC Course
The Preliminary Food Technology course is about food needs and wants. It covers food availability, selection, safety, and nutrition’s role in health and socio-economic aspects. It will allow students to develop their understanding of the structure of the Australian food industry, production practices, and food product development. The course helps students develop skills in research, analysis, and communication and provides the opportunity to develop an in-depth understanding of the nutrients, their functional properties and factors affecting food selection. Practical activities are carried out during the course, enabling students to develop skills in food preparation, skills, techniques and process. Students will also be able to develop their sensory assessment skills, exploring the nuances of food product analysis.
The HSC course is a theoretical focused course, exploring the Australian Food Industry, Food Manufacture, Food Product Design and Contemporary Nutrition Issues. Students will develop an understanding and skills in food systems and develop an appreciation for the importance of food to the wellbeing of the individual and to the social and economic future of Australia. The course helps students develop skills in research, analysis, and communication.
Practical activities are carried out during the course. The final external HSC assessment is a 3-hour exam. There is no major work in Food Technology.