10 Food Technology (Full year course)
10FTE Course DescriptionTeacher 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:
- Crumbl Cookie - Processing, Conceptual and Marketing
- Master Chef - Materials, Innovation and Nutrition
- Mix It Up - Brief and Prototype
- Beauty and the Feast - Cultural Ingredients, Flavours, Customs and Etiquette
Assessment: Project work associated with each unit will be assessed at the end of each unit.
Learning Areas:
Year 10 Option Selection - Full Year Courses (Select 2-3 subjects), Technology
Assessment Policy & Procedures Pathway
Year 11, 12 and 13 Food Technology
Course Costs and Equipment/ Stationery requirementsWe are requesting a voluntary payment of $110 to go towards running a high quality course with a good range of ingredients to enhance the practical experience for students in the Food Technology programme. We believe that students really value the learning enhancements that this payment provides.
It is strongly advised that students have their own container weekly for practical lessons.