Rationale:

The Australian food industry is growing in importance, providing numerous employment opportunities and increasing the relevance of Food Technology for the individual and society. There are increasing community concerns about food issues, including hygiene and safety, nutritional claims and the nutritional quality of food, genetic engineering, functional foods, ethical and sustainable food sourcing, and the environmental impact of food-production processes.

Food habits change based on economic, social, cultural, technological and environmental factors. In Australia, as a result of rapid technological change, consumers are confronted with an increasing array of food products designed to complement our changing lifestyles. Making informed food decisions requires an explicit understanding of nutrition principles in both theory and practice, and this is embedded in the study of Food Technology. This is essential to the development of sound food habits and contributes significantly to the wellbeing of all Australians.

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.

This knowledge and understanding is fundamental to the development of food-specific skills, which can then be applied in a range of contexts, enabling students to produce quality food products. 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.

Through a study of food and its applications in domestic, commercial, industrial and global settings, the syllabus caters for all students’ needs and interests. It contributes to both vocational and general life experiences. Integral to this syllabus is the ability to design, produce and evaluate solutions to situations involving food. These skills are transferable to other study, work and life contexts that students may encounter.

Aim:

The aim of the Food Technology Years 7–10 Syllabus is to actively engage students in learning about food in a variety of settings, enabling them to evaluate the relationships between food, technology, nutritional status and the quality of life. Students develop confidence and proficiency in their practical interactions with and decisions regarding food.

Objectives:

Knowledge, Understanding and Skills

Students develop:

• knowledge, understanding and skills related to food hygiene, safety and the provision of quality food

• knowledge and understanding of food properties, processing and preparation and their interrelationship to produce quality food

• knowledge and understanding of nutrition and food consumption, and the consequences of food choices on health

• skills in researching, evaluating and communicating issues in relation to food

• skills in designing, producing and evaluating solutions for specific food purposes

• knowledge and understanding of the significant role of food in society.

Values and Attitudes

Students:

• appreciate the contribution and impact of innovation and technologies now and in the future

• appreciate the significant role of food in society and how food is used to develop solutions to personal, social and global issues

• appreciate the finite nature of some resources and the impact of their use on the environment and society

• value the development of skills and gain satisfaction from their use to solve problems and create quality products.

Content:

There are eight focus areas:

• Food in Australia

• Food Equity

• Food Product Development

• Food Selection and Health

• Food Service and Catering

• Food for Specific Needs

• Food for Special Occasions

• Food Trends.