Unit 1 (Terms 1 & 2): Properties of food
Provides students with an understanding of the work practices involved in ensuring that food is safe for consumption, for example analyse any hazards that can cause food contamination.
Provides students with an opportunity to investigate the different properties and functions of key foods. They will apply this knowledge to a variety of cooking techniques and ultimately understand how this knowledge can enhance their enjoyment of food. For example, students prepare foods from the key food groups and compare sensory and physical properties.
Topics covered in this Unit include:
- Home made pasta, pastry, and bread
- Cakes, cupcakes and pastry
- Soups and main course dishes
- A variety of desserts
Unit 2 (Terms 3 & 4): Planning and preparing of food
Students research, analyse and apply the most suitable food preparation and cooking methods to ensure best outcomes. For example investigating food preparation and cooking methods that maximise nutrient content of food.
Students work individually and in teams, using problem solving skills to plan and prepare meals for a range of contexts. For example, students plan and prepare meals to meet a variety of design briefs such as quick and easy family meals, limitations of resources available and modification of menus.
Topics covered in this Unit include:
- Preparing healthy foods
- Cooking for vegetarians, coeliacs and diabetes
- Catering for special occasions
- Planning two course meals with limited resources
Unit 3 (Terms 1 & 2): Food preparation and processing and food controls
In this unit students develop an understanding of food safety in Australia and the relevant national, state and local authorities and their regulations, including the Hazard Analysis and Critical Control Points system.
Students demonstrate understanding of key foods, analyse the functions of the natural components of key foods and apply this information in the preparation of foods. They investigate cooking techniques and justify the use of the techniques they select when preparing key foods. Students devise a design brief from which they develop a detailed design plan. Evaluation criteria are developed from the design brief specifications.
Assessment Structure (Semester 1)
- Unit 3 School-assessed coursework: 18%
- Unit 3-4 School-assessed task 40%
Unit 4 (Terms 3 & 4): Implementing a design plan/Food product development & emerging trends
In this unit students develop individual production plans for the proposed four to six food items and implement the design plan they established in Unit 3. In completing this task, students apply safe and hygienic work practise using a range of preparation and production processes.
Students examine food product development, and research and analyse driving forces that have contributed to product development. They investigate issues underpinning the emerging trends in product development, including social pressures, consumer demand, technological developments and environmental considerations.
Assessment Structure (Semester 2)
- Unit 4 School-assessed coursework 12%
- Exam 30%
Developing a set of products along a theme, including many complex processes such as:
- Bread, pasta, cake, pastry making
- Food preservation techniques
- Use of new appliances e.g.: food processors, ice cream maker, pasta machine
Large numbers of Yarra Hills students over the last five years have entered the following tertiary courses and career paths. Many students have completed art orientated courses and become successful in their own right.
Some Possible Career Options relevant to Food & Technology:
- Secondary Food Teacher Technology
- Hospitality Management Box Hill/Swinburne TAFE
- Chef William Angliss, Box Hill/Swinburne TAFE
- Pastry Chef William Angliss
- Baker Apprenticeship, Box Hill TAFE, William Angliss
- Food & Beverage Attendant Box Hill/Swinburne TAFE
- Diet & Nutrition Deakin, Latrobe University
- Food Technology, RMIT, William Angliss
- Food Processor Technician
- Food Stylist/Food photographer
- Owning “your own” catering business
Please note: This is only a brief listing of possible courses & Universities / TAFE institutions. If you wish to obtain further information about career opportunities in this field please do not hesitate to contact your Food and Technology Teacher or Careers Advisor.