Length: Semester

Recommended background: This course is the follow on from Food Technology A; it is recommended that you complete Food Technology A

Content:

This course is designed for students who have an interest in nutrition or food. The core units of study are:

• Group Catering Tasks
• Menu Planning
• Sustainability
• 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 skills for small catering purposes
• Practical food preparation skills
• Safe food handling skills
• Skills in food selection/costing/promotion for catering
• Use of technology in kitchen operations
• Sustainable practices
• Variety of meals to meet specific dietary requirements

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