10 Food Technology (Full year option)

Although next year timetables are yet to be finalised, course selection is now finished. Any changes to student courses will now take place in January.

Course Description

Teacher in Charge: Miss S. Brooks

Course Objectives:

Food Technology teaches students the skills needed in all areas of food such as Food Processing and Production, Nutrition, Dietetics, Food Science, and Hospitality. The course provides a thorough preparation for students considering taking Food Technology or Hospitality in the senior school. The course has four main areas of learning:

Health and Safety: students are taught the basics in health and safety in all aspects when preparing food 

Processing: students begin to process their food products to produce the best possible outcome 

Nutrition: students explore a range of nutrition concepts ranging from nutrition to substitutions to big picture meal planning 

Brief and Prototyping: students explore contexts,  form briefs, test and trial a products and prototype a product in its intended setting 


Course Content:

The topics covered in this course include:

  • Cake Boss - Health and Safety, Ingredients, Equipment and Processes 

  • The Long Lunch - Community and Culture 

  • Master Chef - Innovation and Nutrition 

  • Food Photography - Brief, Prototype and Conceptual 

Assessment: Project work associated with each unit will be assessed at the end of each unit.

Course Costs and Equipment/ Stationery requirements

We would like to provide extra ingredients to enhance learning and we encourage a voluntary payment of $80 to cover these. Students will get to consume or take away the items they produce.


Year 11, 12 and 13 Food Technology

Useful Links


We aim to enable every student to have the course that they prefer, however, some courses have limited places or pre-requisits that may restrict the student's choice.