Unit 1: “FOOD CHOICES AND HEALTH”
Unit 2: “FOOD FOR COMMUNITIES”
In the Food Science and Technology General course, students develop their interests and skills through the design, production and management of food-related tasks. They develop knowledge of the various properties of food and apply these in practical situations, as well as their problem-solving abilities and decision-making skills. The students will work individually as well as in small production teams. Students will gain a basic knowledge of the function of food in the body and the nutritional needs of the adolescent. They will examine their own eating habits and investigate adolescent health issues related to food. Students will build their practical skills and knowledge throughout the year and explore a wide range of cooking methods. The students will participate in up to 70 practical classes as part of the assessment tasks. As a result, the students will become confident cooks.
There is no set homework as the assessment tasks (both practical and written components) are completed in class time throughout the year and there are no exams in this course.
Investigation - 30%
Production - 60%
Response - 10%
Food, Science and Technology (Units 3 & 4) - General
This course gives students opportunities to develop a wide range of practical skills when producing various recipes which will always be valuable throughout life.
The Food Science and Technology General course enables students to connect with further education, training and employment pathways and enhances employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food processing, community services, hospitality, and retail.
Students are required to buy the workbook for $5 from the cashier’s office.