Food, Science and Technology (Units 3 & 4) - General

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Course Code:
GTFST
Pathway:
General Pathway
Pre-requisites:
Grade C or better in Food Science Technology (Units 1 & 2) - General
Course Description:

n 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.
Unit 3 –
Food science
This unit explores the societal, lifestyle and economic issues that influence
food choices and
investigate a range of diet
-related health conditions that affect individuals and families. Students
develop technol
ogy and communication skills to design food product
s. They will
follow
occupational safety and health requirements, implement safe food handling practices and use a
variety of foods and processing techniques to produce safe, quality food products.
Unit 4 –
The undercover story
Students investigate food processing techniques and the principles of food preservation. They
examine
the regulations which determine the way food is packaged, labelled and stored and how
the principles of the Hazard Analysis Critical Control Point
(HACCP) system are administered and
implemented to guide the production and provision of safe food.
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Student
s investigate the food supply
and value-
adding techniques applied to food to meet
consumer and
producer requirements. They will
examine influences on the nutritional wellbeing of
individuals that arise from lifestyle and cultural traditions. Students
will
adapt recipes and
processing techniques when
designing and preparing food for the specific nutritional needs of
various cultural
groups.
There is no set homework as the assessment tasks (both practical and written components) are
completed in class time t
hroughout the year and there are no exams in this course.
Course Assessment:
Investigation - 30%
Production - 40%
Response - 15%
Externally set task - 15%
NOTE: This course will not have an external examination, however, students will be required to sit an externally set task (50 minutes duration). The EST is a compulsory assessment subject to the same attendance requirements as Senior School Exams.
Additional Information:
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.