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