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Course - Food Technology

The study of Food Technology provides students with an opportunity to gain an understanding of food culture, technology and the principles of nutrition. It will enable them to make creative and effective decisions about food. This is not a gourmet cooking course.

Students will develop knowledge and understanding about the production, processing and consumption of food, the nature of food and human nutrition, and an appreciation of the importance of food to health and its impact on society. Skills will be developed in researching, analysing and communicating food issues, food preparation, and the design implementation and evaluation of solutions to food situations. It involves students investigating food through practical, hands-on applications and processes. 

Throughout this course, we will look at Christian principles such as: 

  • Celebrating life: students learn about God’s provision in all life and live in such a way so that they flourish.
  • Getting wisdom: students seek God’s insight to use His provision of food in a way that will bless their lives.
  • Imitating humility: students learn to gratefully accept God’s grace and respond by serving Him and others.
  • Embracing diversity: students learn about respecting and celebrating cultural differences.
  • Practising hospitality: students learn to welcome, accept and use their gifts to embrace others in the community.

Content 

Year 9 focus areas

  • Food selection and health. The health of communities is related to the nutritional content of the food eaten. Students will examine the role of food and its nutritional components in the body; explore the nutritional needs of individuals and groups; examine the effects of poor nutrition and investigate means of improving the nutritional status of individuals and groups; and select, plan and prepare safe and nutritious foods to reflect national food guidelines.
  • Food for special needs. Students will explore a range of special food needs (e.g. resulting from age, health, lifestyle choices, cultural influences or logistical circumstances), and prepare safe and nutritious foods to meet these needs.
  • Food in Australia. Students will examine the history of food in Australia and subsequent effects on contemporary Australian eating patterns beginning with traditional bush foods prepared by Aborigines, the influence of early European settlers and continuing immigration from a variety of cultures.

Year 10 focus areas 

  • Food product development. Students learn about the development of food products, from design and product testing to marketing and advertising. They examine the impact of food products on society.
  • Food service and catering. These are important areas of the food industry, providing both food and employment. Students will examine food service and catering ventures and their operations across a variety of settings; investigate employment opportunities; and plan and prepare safe and appealing foods appropriate for catering for small or large scale functions.
  • Food for special occasions. Students will explore a range of special occasions including social, cultural, religious, historical and family, and examine the elements of small and large scale catering. Students will plan and prepare safe food, demonstrating appropriate food handling and presentation skills.

Download the PDF (below) to get the full course description.

FAQ

What do you study in Food Technology?

Food technology is a fun and exciting unit of study for anyone who loves learning about food and how to cook it. It gives them the skills to design, select and cook ingredients to make delicious meals - a skill everyone needs throughout life.

We look at food from various perspectives and see how it impacts our lives.

Students will develop confidence and proficiency in their practical interactions with food. They will learn to explain wise food selection and prepare food safety and hygienically and make informed and healthy food choices. Students will learn to relate the nutritional value of foods to health and identify the factors that influence food habits.

Students will learn practical skills in preparing and presenting food that enable them to select and use appropriate ingredients, methods of cookery and equipment use. 

The study of Food Technology provides students with a broad knowledge and understanding of food properties, processing, preparation and their interrelationships, nutritional considerations and consumption patterns. It also provides students with a context through which to explore the richness, pleasure and variety food adds to life.

What are the units we learn about?

Each unit comes with a wide variety and unique set of practical menus to cook from which will enhance skills and learning. 

1. Food Selection and Health - The health of communities is related to the nutritional content of the food eaten. Students examine the role of food and its nutritional components in the body. They explore the nutritional needs of individuals and groups and explain the effects of poor nutrition. They select, plan and prepare safe and nutritious foods to reflect national food guides.

2. Food in Australia - Migration has had a dramatic effect on the food eaten in Australia. Students examine the history of food in Australia, including bush tucker prepared in the past and present by Aboriginal Peoples, the influence of early European settlers, together with continuing immigration from a variety of cultures, and examine the subsequent effects on contemporary Australian eating patterns. Students plan and prepare safe foods, which reflect the eclectic nature of Australian cuisine and develop knowledge of cultural protocols associated with food and its preparation.

3. Food for Specific Needs -Foods for specific needs arise for a variety of reasons including age, health, lifestyle choices, cultural influences or logistical circumstances. Students explore a range of foods for specific needs and the means to satisfy these. Students plan and prepare safe and nutritious foods to meet specific food needs in various circumstances.

4. Food Product Development - An ever-increasing variety of food products are available in the marketplace as a result of food product innovations. They explore the processes in food product development and develop, produce and evaluate a food product.

5. Focus area: Food Service and Catering - Food service and catering are important areas of the food industry. They provide people with both food and employment. Students examine food service and catering ventures and their ethical operations across a variety of settings and investigate employment opportunities. Students plan and prepare safe and appealing foods appropriate for catering for small or large-scale functions.

6.Focus area: Food for Special Occasions - Food is an important component of many special occasions. Students explore a range of special occasions including social, cultural, religious, historical and family. Students plan and prepare safe food for special occasions, demonstrating appropriate food-handling and presentation skills.

How many lessons do you have?

In Year 9 we have 4 lessons – 2 are theory based and 2 are practical.
In Year 10 we have 3 lessons – 1 is theory based and 2 are practical.

What types of things do you cook?

We cook a wide range of dishes - both savoury and sweet. We start with simple dishes and as your skill level develops, we cook more complex dishes. We cook a range of different foods from different cultures. We learn how to plate, style and photograph our cooked creations. We also cook for a variety of functions throughout the course to give students the experience of developing skills to cooking for an event. Their final cooking challenge will be designing, cooking and decoration a fondant covered Christmas cake.

Does Food technology have assessment tasks?

Yes, in both Year 9 and 10 we have three assessment tasks – one for each unit of study. The assessment tasks have both written and practical sections to them -you will answer food-based questions about the topic and then design, create and produce a dish that you can cook at school. You will also have practical cooking tests throughout the course.

If you have further questions, please contact:
TAS Coordinator - Mr Nick Williams
nwilliams@covenant.nsw.edu.au