Food Technology

Course No: 15180

Course Description

The Preliminary course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas. The HSC course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.

What Students Learn

The topics that students learn about are as follows.
Preliminary Course: Food Availability and Selection, Food Quality, Nutrition.
HSC Course: The Australian Food Industry, Food Manufacture, Food Product Development, Contemporary Nutrition Issues

How much practical work is there in Stage 6 Food Technology?

Generally speaking, you will undertake some form of practical work every week. However, some of the practical work in Stage 6 Food Technology is experimental, so not every practical activity can be consumed e.g. food storage experiments to examine how long food can be kept fresh under a range of conditions.

I didn't study Food Technology as an elective in Year 9 or 10, will I still be able to do it in Year 11?

There are no pre-requisities for any subject in the TAS KLA. Students can undertake any Stage 6 TAS subject without having studied it in Stage 5.

Student Testimonials

Click here to watch on Flipgrid.

Important NESA Information

2 units for each of Year 11 and Year 12

Board Developed Course

Exclusions: Nil

Course Description

The Year 11 course will develop knowledge and understanding about food nutrients and diets for optimum nutrition, the functional properties of food, safe preparation, presentation and storage of food, sensory characteristics of food, the influences on food availability and factors affecting food selection. Practical skills in planning, preparing and presenting food are integrated throughout the content areas.

The Year 12 course involves the study of: sectors, aspects, policies and legislations of the Australian Food Industry; production, processing, preserving, packaging, storage and distribution of food; factors impacting, reasons, types, steps and marketing of food product development; nutrition incorporating diet and health in Australia and influences on nutritional status. Practical experiences in developing, preparing, experimenting and presenting food are integrated throughout the course.

Year 11 Course

Food Availability and Selection (30%)

Food Quality (40%)

Nutrition (30%)

Year 12 Course

The Australian Food Industry (25%)

Food Manufacture (25%)

Food Product Development (25%)

Contemporary Nutrition Issues (25%)

Particular Course Requirements

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 Year 12 course. In order to meet the course requirements, students study food availability and selection, food quality, nutrition, the Australian food industry, food manufacture, food product development and contemporary nutrition issues.

It is mandatory that students undertake practical activities. Such experiential learning activities are specified in the 'learn to' section of each strand.

Page updated

Report abuse