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Food Technology

What's it all about?

This subject explores the dynamic world of food culture and cuisine, producing recipes traditions of many countries including Australia’s First Nations people, cooking with native ingredients. Through the course, students will develop a comprehensive understanding of the principles of food science and cooking techniques such as complex knife skills, recipe components and methods of cooking. Students will explore recent food trends and influences of food choices, adapting and cooking recipes that reflect that reflect a contemporary cuisine infused with the flavours of the diverse cuisines enhancing their food knowledge, preparation and cooking skills.

What type of things will I do?

Students will develop their culinary skills and knowledge, through a range of practical tasks, analysis and evaluation tasks, applying key theoretical concepts to practical application. The course work involves planning and producing a variety of recipes such as pasta’s, stir-fry’s, and healthy version of your favourite take-away. Further, food comparative and analysis tasks that enable students to experiment to identify and understand the functional properties of ingredients.

What will I learn?

· Food Safety and Hygiene

· Food Cuisine and Culture

· Food Sensory Terminology and Recipe Basics

· Principles if Food Science and Cooking Methods

· Food and Sustainability

· The Design Process and Responding to a Design Brief


PRACTICAL MODULES

· Recipe   Production

· Evaluating   recipes: Dietary Analysis, Cooking Methods and Recipe Modification

· Food   Sensory Analysis

· Comparative   and Analysis – Ingredients

What are the possible pathways?  

Food Science and Technology, Commercial Cookery, Nutrition and Dietetics and Hospitality. 

YEAR

COURSES OFFERED

YEAR 9

Food Technology

YEAR 10

Exploring Foods Food Futures

YEAR 11

Unit 1 and 2 VCE Food Studies  VET Hospitality

YEAR 12

Unit 3 and 4 VCE Food Studies  VET Hospitality


Why choose this subject?
  • Enjoyment of cooking.

  • Exploring the functions and sensory properties of ingredients, to blend and create new flavours.

  • Food Science.

  • Healthy Eating.

  • Cuisines and Culture.

  • Sustainable Food Systems and Practices.

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