Course description:
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.
Year 11 course topics:
Food availability and selection: influences for food availability; factors affecting food selection.
Food quality: safe storage of food; safe presentation of food; sensory characteristics of food; functional properties.
Nutrition: food nutrients; diets for optimum nutrition.
Year 12 course topics:
The Australian Food Industry (AFI): sectors of the AFI; aspects of AFI; policy and legislation
Food manufacture: production and processing of food; preservation; packaging, storage, distribution; impact of technology
Food product development: factors impacting on FPD; reasons and types; steps in FPD; marketing plans
Contemporary Food Issues; Nutrition
Skills you will master:
Skills in:
Researching, analysing and communicating food issues.
Experimenting with and preparing food by applying theoretical concepts.
Designing, implementing and evaluating solutions to food situations.
Equipment required:
Laptop
A4 workbooks/ or Loose-leaf paper and folder
Pens
Highlighter
Ruler
Glue stick
Calculator
Apron
Cap
Black Leather shoes
Hair tie
Tea towel(s)
Sponge
Container(s)
Ingredients for individual free choice/assessment practical’s
Career opportunities:
Successful completion of Food Technology Stage 6 may lead to TAFE Credit Transfer opportunities in:
Community Services
Tourism and Hospitality
Manufacturing and Engineering Food Technology courses
Dietitian
Food Analyst
Teacher
Other career opportunities exist as:
a nutritionist
in quality control laboratories
as food technologists in manufacturing industries
food/health inspectors
marketing and promotion and more.
Possible learning experiences/excursions:
It is mandatory that students undertake practical activities in Food Technology. Students experiment with and prepare foods using appropriate materials and equipment.
Mandatory excursions form part of the course per year which will cost approximately $30.00
Course fees:
$100.00 Year 11 and $80.00 Year 12
Textbook Fees: $70.00 Year 11 and Year 12 combined approximately.