10 Food Technology (Full year course)

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:

• Anything is Popsicle - 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.