COURSE:  FOOD TECHNOLOGY

Leader of Learning: Ms Fiona Spinks

2 units for each of Year 11 and HSC / Board Developed Course.

EXCLUSIONS:  Nil.

Course Description:

Students will develop knowledge and understanding about the production, processing and consumption of food, the nature of food and human nutrition and an appreciation of 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.

Course Content:

Year 11 Course:

• Food Availability and Selection (30%)

• Food Quality (40%)

• Nutrition (30%)

HSC Course:

• The Australian Food Industry (25%)

• Food Manufacture (25%)

• Food Product Development (25%)

• Contemporary Nutrition issues (25%)   

The study of contemporary issues relating to the marketplace is also included.

Students complete a mandatory examination in the HSC (three-hour paper).

Course Requirements:

• Students should be very interested in the study of food, agriculture/aquaculture, food production, nutrition and all aspects of the food industry.  There are numerous practical experiences; however, the majority of the course is written work.

• 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 HSC 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.

• It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the Learn To section of each strand.  

• Students are required to supply a cotton apron and cap.

Costs:   

• Year 11: $270.00

• Year 12: $230.00