Food Technology

There are a range of topics studied in Food Technology. 

Three topics are studied in the Preliminary course, and four in the HSC course. 

Topics include:

Year 11 Course:

• Food Availability and Selection,

• Food Quality,

• Nutrition.

Year 12 Course:

• Australian Food Industry,

• Food Manufacture, 

• Food Product Development,

• Contemporary Nutrition Issues.

The assessment programs will consist of practical & theory based assessment tasks and will require students to be assessed on their knowledge and understanding of:

• Food technology, 

• Skills in researching, 

• Analysing and communicating food issues, 

• Skills in experimenting with and preparing food by applying theoretical concepts and skills in designs,

• Implementing and evaluating solutions to food situations.

There is a three hour external examination for students undertaking the course which will involve objective response, short answer and extended response questions.

Topics, task weightings and specific requirements for each course are distributed to students at the commencement of study via their Assessment Handbook. If you would like more information in this regard, please contact members of the TAS staff listed below.

This course provides students with the opportunity to develop broad knowledge and understanding about nutrition, diet and health in Australia, food availability and selection. Students investigate the Australian Food Industry, the production, processing, packaging, storage and distribution of food and the marketing of food products. Practical skills in developing, experimenting, planning, preparing and presenting food are integrated throughout the course.

There is no prerequisite study for the 2 Unit Food Technology Preliminary course although completion of the 2 unit Preliminary course is a prerequisite to study the 2 unit HSC course. 

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.

It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the 'learn to' section of each strand.