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Food Technology

Food Technology

The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationship, nutritional considerations and consumption patterns.

Food Technology addresses the importance of hygiene and safe working practices and legislation in the production of food.

Students will develop food-specific skills, which can then be applied in a range of contexts enabling students to produce quality food products. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life and how it contributes to both vocational and general life experiences.

NESA requirement

Food Technology is an elective course that may be studied for 100 or 200 hours for Stage 5. It builds on the knowledge, skills and experiences developed in the Technology (Mandatory) Years 7–8 Syllabus and upon completion, will be recorded, with a grade, on the Record of School Achievement (RoSA).

Food Technology at Coffs Harbour Christian School
Food Technology at Coffs Harbour Christian School
Food Technology at Coffs Harbour Christian School

More About Food Technology

Students will learn about

Students will learn about food in a variety of settings, enabling them to evaluate the relationships between food, technology, nutritional status and the quality of life. The following focus areas provide a context through which the core (Food preparation and processing, Nutrition and consumption) will be studied.

  • Food in Australia
  • Food equity
  • Food product development
  • Food selection and health
  • Food service and catering
  • Food for special occasions
  • Food for special needs
  • Food trends

Students will learn to

The major emphasis of the Food Technology syllabus is on students exploring food-related issues through a range of practical experiences, allowing them to make informed and appropriate choices with regard to food. Integral to this course is students developing the ability and confidence to design, produce and evaluate solutions to situations involving food. They will learn to select and use appropriate ingredients, methods and equipment safely and competently.

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