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Costs
Year 9 and 10: $140 per year
Stage 5: Food Technology
Stage 5: Food Technology
Food Technology can be studied as a 200 hour course option.
Cost: $140 per year
The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationships, nutritional considerations and consumption patterns. It addresses the importance of hygiene and safe work practices and legislation in the production of food. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life.
Students explore food-related issues through a range of practical experiences, allowing them to make informed and appropriate choices. They are provided with opportunities to develop practical skills in preparing and presenting food to enable them to select and use appropriate ingredients, methods and equipment.
Students will learn to make informed decisions based on knowledge and understanding of the impact of food on society, of food properties, preparation and processing, and the interrelationship of nutrition and health. This understanding enables them to design, manage and implement solutions, in a safe and hygienic manner, for specific purposes with regard to food.
Take a look through the projects and class work that the students have been working on in Stage 5: Food Technology.
Students will undertake a range of practical experiences that will occupy the majority of course time. These practical experiences will allow students to develop skills and confidence in the use of a range of equipment.
Topics covered include:
Food Selection and Health
Food in Australia
Food for Specific Needs
Food for Special Occasions
Food Product Development
Food Trends
Food Equity
Food Service and Catering
Future careers
Future careers
Students will develop an understanding of work and employment through the study of workplace practices within the Australian food industry. Students explore work-related concepts, including individual and collaborative work practices. They develop an understanding of current work practices including Work Health and Safety (WHS) requirements, safe work practices, industrial legislation, industrial awards and enterprise agreements and the Anti-Discrimination Act. Students are encouraged to develop initiative, and to become independent thinkers and confident communicators.
Knowledge and skills gained through food handling in all practical classroom activities are transferable to personal and vocational contexts.
Future careers could include: food stylist, food technologist, chef, fast food attendant, barista, pastry chef, cake decorator, hotel manager, waiter/waitress to name a few.
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