Teacher in Charge: Miss S. BrooksRecommended Prior Learning
Completion of Year 11 Food Technology or with permission from the HOD.
Food Technology helps students to acquire the skills and knowledge used in the field of Nutrition, Dietetics, Food Technology, Food Science, Product Design and Hospitality.
The course has three main areas of learning:
PROCESSING: Students learn a range of processing techniques to process an advanced food product. These include testing, trialling, skill development, ingredient manipulation and health and safety.
BRIEF and CONCEPTUAL: Students explore contexts to determine an issue, need or opportunity. Research, idea generation and development is carried out to decide a creative solution to the issue. Students will interact with a range of stakeholders.
NUTRITION: Students undertake an intensive look at the nutrients behind a food product. They explore the possible nutritional groups in the community and select one to focus on where they can make a difference.
Course content: Students will complete 3 projects during the year including:
Bellissimo: Students will design and produce a pasta product for a supermarket.
Edible Art: Students will research, design, develop and produce a canape for an Art Gallery showing using current artist inspiration.
Fuel the Ferns: Students will create a healthy and natural pre or post workout product for the Black Ferns and community members based on the current issue of overconsumption of energy drinks and synthetic workout supplements.
NOTE: AS 91356 is also used in 12DET therefore it is not advisable to take 12FTE and 12DET
Students with known food allergies will need to discuss with the HOD an action plan for managing this in class before taking part in any practical lessons.
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.
Students will also need to maintain credit on their print account during the year to support this course and it is strongly advised that students have their own container weekly for practical lessons.
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.