Food Technology

Food Technology is a practically based subject in which students study food, its properties, nutritional content, manufacture, processing, production and marketing.

The course allows students to explore and challenge the role of food in a range of settings and in doing so, come to understand the importance of the many issues related to food.

The course provides opportunities for students to:

• develop knowledge, understanding and skills relating to a diverse range of activities involved in food technology 
• evaluate relationships between food technology, nutritional status and consequences of food choice
• design produce and evaluate solutions in response to specific food needs.

The course caters for a wide range of abilities and interests of students. Students will undertake a variety of activities involved in the:

Core topics:

• Food Preparation and Processing
• Nutrition and Consumption

and the Focus areas:

• Food in Australia
• Food Equity
• Food Product development 
• Food Selection and Health
• Food Service and Catering 
• Food for Special Needs
• Food for Special Occasions 
• Food Trends

Activities will include menu planning, preparation, photography, design and serving, tasting and evaluation, experimentation and testing, project and folio work and catering for specific functions such as the Parent Mocktail Party or Melbourne Cup Lunch.

Students will engage in a variety of information and communication technologies through activities of researching, evaluating and communicating issues and ideas related to food. These activities may include word processing, spreadsheets, graphics, web searches, nutritional databases and digital photography.

The study of Food Technology provides students with a broad knowledge, understanding and skills which can be transferable to other study, work and life contexts. It can contribute to vocational and career paths within the numerous employment opportunities in the food and health industries.