Food Technology

2 units for each of Year 11 and Year 12 Board Developed Course                Exclusions:  Nil

Cost of course: $60

Course Description

The Year 11 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 Year 12 Course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food and the impact of technology; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. The study of marketplace trends and their implications are also incorporated. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.

Main Topics Covered

Year 11 Course

·   Food Availability and Selection (30%)

·   Food Quality (40%)

·   Nutrition (30%)

Year 12 Course

·   Involves the study of The Australian Food Industry, Food Manufacture, Food Product Development and Contemporary Nutrition. The study of contemporary issues relating to   the marketplace are also included.

Particular Course Requirements

There is no prerequisite study for the 2 Unit Year 11 Course. Completion of the 2 Unit Year 11 Course is a prerequisite to the study of the 2 Unit Year 12 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. Researching, analysing, communicating, experimenting and preparing, designing, implementing and evaluating skills will be developed throughout the course.

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

ASSESSMENT:  Year 12 Course only

External Assessment                                           Weighting                      

A three hour written examination                     100%                               

                                                                                           100%                                                                                                                                             

Internal Assessment                                                                 Weighting

Knowledge and understanding about the                           20%                                                                                                                                            
Food Industry, Food Manufacture,  Food Product                                                                                                                                                                                                                                                                                                 and Contemporary  Food issues or marketplace

Research, analysis and communication                               30%

Experimentation and preparation                                          30%

Design, implementation and evaluation                              20%

        100%

Faculty:  TAS

Contact:  Mr Josh Donnelly - Head Teacher