Food Technology 2 units for each of Year 11 and HSC NESA Developed Course
What background knowledge do I need to study Food Technology? There are no prerequisites for Years 11 and 12 Food Technology. Students do not need to have studied Food Technology in Years 9 and 10 to be successful in the HSC course. The course incorporates components of both theoretical and practical work. This subject complements studies in other courses such as Hospitality, PDHPE, Biology, Chemistry, Economics and Business Studies.
Why study Food Technology? The study of Food Technology provides students with a broad knowledge of issues surrounding food and its associated technologies. Students will develop knowledge and understanding about the production, processing and consumption of food. The nature of food and human nutrition, along with an appreciation of the importance of food to health and its impact on society are also considered. Skills will be developed in researching, analysing and communicating food issues, food preparation and the design, implementation and evaluation of solutions to food situations. The knowledge, skills and attributes gained through the study of Food Technology will give students the potential to contribute positively to their own well-being and the social, economic and ecological future of Australia.
Course description: Students will examine the factors that have influenced food availability and selection in Australia and investigate current food-consumption patterns. Food handling is addressed with an emphasis on ensuring food safety and managing the sensory characteristics and functional properties of food to produce a quality product. The role of nutrition in contributing to the health of the individual and the social and economic future of Australia is explored. The structure of the Australian food industry is outlined and the operations of one organisation investigated. Production and processing practices are examined, and their impact evaluated. The activities that support foodproduct development are identified along with the process applied in the development of a food product. Contemporary food issues related to nutrition are raised, investigated and debated.
Main topics covered: Year 11 Course •
Food Availability and Selection
•
Food Quality
•
Nutrition
HSC Course
48
•
The Australian Food Industry
•
Food Manufacture
•
Food Product Development
•
Contemporary Nutrition Issues
Subject Choice for the Higher School Certificate
