Food Technology

FOOD TECHNOLOGY

2 UNIT FOOD TECHNOLOGY

Course Description

Through a combination of practical experiences and theory, Food Technology equips students with the knowledge and skills to understand how ingredients work within foods, how nutrients in food work within our bodies, how food shapes our culture and society, and the role of ethics and sustainability in food production.

The study of Food Technology will develop: • Knowledge and understanding of the production, processing and consumption of food and an appreciation of its impact on society. • Knowledge and understanding about the nature of food, human nutrition, and an appreciation of the importance of food to health. • Skills in researching, analysing, and communicating. • The application of theoretical concepts through practical experimentation. • Skills in designing, implementing, and evaluating solutions to food situations.

We enjoy a range of activities including case studies, fieldwork and industry visits, food photography, experimental work, surveys, and research. Some of the recipes we will make in the term include, sweet chilli jam, meat pies made with homemade flaky pastry, panna cotta, pasta frittata, muesli bars, chorizo and rocket pasta salad, risotto just to name a few. We learn about the physical composition of our ingredients and how to troubleshoot their common problems through experimental work.

Students find the foundational knowledge and skills helpful in preparing them for a range of university degrees and industry diplomas.

Assessment: The HSC Course is assessed by school assessment tasks and the HSC Examination. There is no prerequisite study for the 2 Unit Preliminary Course. Completion of the 2 Unit Preliminary Course is a prerequisite to the study of the 2 Unit HSC Course.

Course Structure

Preliminary Course

Food Availability and Selection

• Influences on food availability • Factors affecting food selection

Food Quality

• Safe storage and preparation of food • Sensory characteristics of food and food presentation • Functional properties of food

Nutrition

• Food Nutrients • Diets of optimum nutrition

The Australian Food Industry

• Sectors and aspects of the AFI • Policy and Legislation

Food Manufacture

• Production, processing, and preservation • Packaging, storage, and distribution • Food manufacturing and consumers

Food Product Development

• Factors that affect food product development • Reasons for and types of food product development • Steps in food product development • Marketing plans

Contemporary Nutrition Issues

• Diet and health in Australia • Options for managing nutritional fitness • Influences on nutritional status

HSC Course