Food Technology is an elective 100 or 200-hour course that develops students’ knowledge, skills and understanding of the importance of food in ensuring the well being of all Australians. Students develop food skills and an understanding of food properties, processing, preparation, nutrition and consumption. Students learn to evaluate food choices in a range of contexts and to consider technological, cultural, economic, social and environmental factors.
Food Technology Years 7-10 syllabus builds upon the knowledge, skills and experiences developed in mandatory technology education from kindergarten to Year 8 through the Science and Technology K-6 Syllabus and the Technology (Mandatory) Years 7-8 Syllabus. Students may focus further on this subject matter in Years 11-12 through subjects such as: Food Technology, Design and Technology, Hospitality VET, Tourism VET, Technological and Applied Studies Life Skills.
During the 200-hour course students study essential core content: food preparation, nutrition and consumption that have been integrated with content from at least four focus areas. Students will develop skills in the selection, preparation and presentation of food that is nutritionally balanced, culturally and socially significant and safe to consume.
The Board of Studies course performance descriptors have been developed for Stage 5 and describe the main features of a typical student’s performance at each grade (A – E) measured against the syllabus objectives and outcomes for the course.