This subject provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationship, nutritional considerations and consumption patterns. It addresses the importance of hygiene and safe working practices and legislation in the production of food.
Students will develop food specific skills, which can then be applied in a range of contexts enabling students to produce quality food products. They will learn to plan healthy meals according to the Australian Guide to Healthy Eating, the revised Healthy Eating Pyramid and the Dietary Guidelines for Australians. They will look at the influences on our food choices including culture, sustainability, seasonality, food intolerances and allergies.