Length: Semester

Recommended background: None

Content:

Content will be drawn from the Health & Physical Education (HPE) and Technologies Australian Curriculum documents.  This course is designed for students who have an interest in nutrition or food.

The course focuses on improving sustainability strategies in the food industry, developing practical skills such as baking, decorating and plating food, and understanding the nutritional needs of the individual and wider community. The core units of are:

• Food and Kitchen Safety: Safe Operating Procedures
• Technological Influences in the Food & Hospitality Industry
• Collaborative Food Product Design
• Cultural Influences on the Australian Food & Hospitality Industry

Throughout the core units, students will engage in the following:

• Awareness of the sectors in the hospitality industry
• Knowledge of effective meal planning
• Knowledge of food origins and production
• Management and collaborative skills for small catering purposes
• Developing practical food preparation skills such as baking, decorating and plating food
• Safe food handling skills
• Skills in food selection/costing/promotion for catering
• Use of technology in kitchen operations

Students should select Food Technology A and Food Technology B if they wish to study the subject for the full year.

Assessment:

Students’ performance will be determined according to the subject’s Achievement Standards as outlined in the framework of the Australian Curriculum. Grades A to E will be used for reporting purposes.

Assessment based on:

• Cooking practicals
• ICT tools and theory
• Planning
• Research
• Evaluations