Course Description:
Both Preliminary and HSC courses provide students with the opportunity to develop broad knowledge and understanding about nutrition, diet and health in Australia, food availability and selection. Students investigate the Australian Food Industry, the production, processing, packaging, storage and distribution of food and the marketing of food products. Practical skills in developing, experimenting, planning, preparing and presenting food are integrated throughout the course.
What will I be doing in this course?
Year 11:
Students undertake the study of 3 compulsory modules:
Food Availability and Selection
· Influences on food availability
· Factors affecting food selection
Nutrition
· Food nutrients
· Diets for optimum nutrition
Food Quality
· Safe storage of food
· Safe preparation and presentation of food
· Sensory characteristics of food
· Functional properties of food
Year 12:
Students undertake the study of 4 compulsory modules:
The Australian Food Industry
· Sectors of the AFI
· Aspects of the AFI
· Policy and legislation
Food Manufacture
· Production and processing of food
· Preservation
· Packaging, storage and distribution
Food Product Development
· Factors which impact on food product development
· Reasons for and types of food product development
· Steps in food product development
· Marketing plans
Contemporary Nutrition Issues
· Diet and health in Australia
· Influences on nutritional status
Particular Course Requirements
Year 11:
There are three formal assessments that students must undertake in order to successfully complete the Preliminary Food Technology Course.
There is a compulsory $50 fee that must be paid as a contribution towards consumables provided for the practical component of the Preliminary course.
Students must wear enclosed shoes in order to participate in practical activities.
Year 12:
There are four formal assessments that students must undertake in order to successfully complete the HSC Food Technology Course.
There is a compulsory $50 fee that must be paid as a contribution towards consumables provided for the practical component of the HSC course.
Students must wear enclosed shoes in order to participate in practical activities.
How will this course help me in the future?
Food Technology Stage 6 aims to develop an understanding about food systems and skills that enable students to make informed decisions and carry out responsible actions. Students will also develop an appreciation of the importance of food to the wellbeing of the individual and to the social and economic future of Australia. Content covered in the Stage 6 Food Technology course may assist students undertaking further studies in the following areas:
- Nutrition and dietetics
- Food science
- Food product development
- Applied sciences, including sports science and physiotherapy
- Nursing, aged care and childcare