Embedded Files
2 unit
Year 11 and 12
Category
Board Developed Course
ATAR
Yes
Hours Studied
120 per year
Course Outline
Course Outline
Students will develop knowledge and understanding about the production, processing and consumption of food, the nature of food and human nutrition and an appreciation of the importance of food to health and its impact on society. Skills will be developed in researching, analysing and communicating food issues, food preparation, and the design, implementation and evaluation of solutions to food situations.
Content
Content
Year 11 Course
Food Availability and Selection (30%)
Food Quality (40%)
Nutrition (30%)
HSC Course
The Australian Food Industry (25%)
Food Manufacture (25%)
Food Product Development (25%)
Contemporary Nutrition Issues (25%)
In order to meet the course requirements students must learn about food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary food issues.
Recommendations
Who should do this course?
Students who have an interest in food and nutrition, and physical health.
Special Requirements & Equipment
Special Requirements & Equipment
What I need for this course?
There is a mandatory Practical Component in this course
Exclusions
Exclusions
What you cannot do with this course?
None
This course is often chosen with
This course is often chosen with
In a variety of course, combinations: Business studies PDHPE
Career options
How will this course help me in the future?
This course provides invaluable knowledge which would be used in careers involving the hospitality industry, food production industries and allied health areas. This course would be of special interest to anyone considering the careers in the following areas: nursing, teaching, dietetics, food research, health sciences, chef, catering, food control, nutrition, personal training, small business, physical education.
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