Food Technology

Course Description

The year 11 course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, sae preparation, presentation and storage of food, sensory characteristics of food, the influence on food availability and factors affecting food selection.

The HSC course involves the study of sectors, aspects, policies and legislation of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food. It explores the factors impacting food product development and nutritional factors that impact health status within Australia.

Main Topics Covered

Year 11 Course

Food Availability and Selection 30%
Food Quality 40%
Nutrition 30%

Year 12 Course

The Australian Food Industry 25%
Food Manufacture 25%
Food Product Development 25%
Contemporary Nutrition Issues 25%

Particular Course Requirements

It is a mandatory requirement that students undertake practical cooking experiences. Students are required to bring equipment for all practical lessons including wearing an apron. Students are required to pay course fees for this subject.

Assessment: HSC Course

External Assessment

A three hour examination

Internal Assessment

• Knowledge and understanding of food technology

• Skills in researching, analyzing and communicating food issues

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

• Skills in designing, implementing and evaluating solutions to food situations

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