Students creatively respond to design solutions which focus on food sustainability, food preservation and food technologies and trends. Students will immerse themselves in a broad range of intermediate cookery techniques to assist in building their skills and independence in the kitchen. They will work independently and collaboratively to prepare, present and evaluate their design solutions.
Subject Description
Food Technology is concerned with the theoretical concepts and practical applications of food preparation, safety, hygiene and nutrition with particular attention to food practices in other cultures and sustainability.
Students will:
- Immerse themselves in international cuisine and presentation
- Understand the principles of food preparation techniques from other cultures
- Design and manufacture products that meet nutritional and quality standards
- Implement practical and sustainable solutions to real world problems
- Develop critical thinking skills through researching and analysing practical and written projects
Out of class requirements
Theoretical homework and preparation
What’s important for this subject
Interest in cooking and culinary skills.
Unit 1: Food Rescue
- Hygiene and safety - risks and risk prevention
- Procedural text analysis and design
- Methods of cookery
- Cooking techniques and cooking technologies
- Food preservation
- Food waste
- Sustainable and ethical food practices
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Unit 2: Food and Culture
- History of First Nations foods
- History of Australian foods
- Global foods - technologies and cookery methods
- Current and emerging food trends
- Hospitality careers
- Project management
- Meal planning and costing
- Plating and presentation
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Year 10 – Hospitality
Year 10,11 &12 - Cert lll Hospitality
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Work placement, Traineeships, catering College events
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