Food Technology
2 units of each of Preliminary and HSC Board Developed Course
Course Description:
The Preliminary course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas.
The HSC course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.
Students will develop knowledge and understanding about:
processing and consumption of food
the nature of food and human nutrition
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.
Main Topics Covered:
Preliminary Course
Food Availability and Selection
Food Quality
Nutrition
HSC Course
The Australian Food Industry
Food Manufacture
Food Product Development
Options – 1 only
Issues in Nutrition
Issues in the Marketplace
School Fees: Preliminary Course $90 HSC Course $90