Embedded Files
About this subject
Using a hands on approach, students explore the key concepts of sustainable and seasonal foods.
The focal areas included are:
Workplace Health and Safety
Familiarisation with agricultural industries within Australia.
Identifying the importance of seasonal produce and sustainable practices
Following the Design Process to incorporate seasonal recipes within practical classes
Food Technology.mp4
Types of learning activities
Throughout the course, students complete various theoretical and practical tasks, incorporating:
Personal, food and kitchen safety and hygiene practices
Independent and collaborative tasks to produce food products.
Application of the Technology Design Process to generate, analyse, produce and evaluate and manage various projects and products.
This subject may lead to
Year 10 Food Technology
Year 10 Hospitality
VCE Food Studies
VET Certificate II Kitchen Operations
Who do I contact to find out more?
Mr Dean Carmody: dcarmody@cmc.vic.edu.au
Page updated
Report abuse