Food Technology
KLA: TECHNOLOGICAL & APPLIED STUDIES [TAS]
Embedded Files
Food Technology - 2 units for each Preliminary and HSC
Food Technology - 2 units for each Preliminary and HSC
[Board Developed Course]
[Board Developed Course]
Exclusions: Nil
Exclusions: Nil
Course Description:
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.
Main Topics Covered
Main Topics Covered
Preliminary Course
Food Availability and Selection
Food Quality
Nutrition
HSC Course
The Australian Food Industry
Food Manufacture
Food Product Development
Contemporary Nutrition Issues
Particular Course Requirements:
Particular Course Requirements:
There is no prerequisite study for the 2 unit Preliminary Course. Completion of the 2 unit Preliminary 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 nutrition issues.
It is a mandatory requirement that students undertake practical activities. Such experiential learning activities are specified in the ‘learn to’ section of each strand.
Assessment: HSC Course Only
Assessment: HSC Course Only
External Assessment
A three hour written examination
Section I - Objective Response Questions (20)
Section II - Short Answer Responses (50)
Section III - Extended Response (15)
Section IV - Extended Response (15)
TOTAL WEIGHTING OF TASKS: 100
Internal Assessment
Knowledge and understanding of food technology (20)
Skills in researching, analysing and communicating food issues (30)
Skills in experimenting with and preparing food by applying theoretical concepts (30)
Skills in designing, implementing and evaluating solutions to food situations (20)
TOTAL WEIGHTING OF TASKS: 100
Page updated
Report abuse