Food Technology is offered to students from Years 5 – Year 12. Food Technology covers a range of skills and knowledge that encourages students to explore the world of cuisine.
Year 5 & 6 students spend a single semester (two terms) experiencing the basics of Kitchen Hygiene, Safe Food Practices and exploring the world of Food Technology. Year 7 & 8 students delve more deeply into aspects of Food Technology, exploring aspects of catering, healthy food options, collaborating in decision making and learning food production skills to enable their own wellbeing.
Year 9 & 10 students can elect to take this subject and have a much greater opportunity to drive their own learning, using a self-directed Recipe Journal that is usually over-arched by a learning focus such as Special Dietary Needs, Food Equity, Local and Organic, Indigenous Foods, Famous Chefs or Sustainability to name a few. Cooking focus is on collaboration and student organisation.
During final years, students will begin the Australian Curriculum subject of Food & Nutrition. This topic delves deeply into the function and principles of nutrition, analysis of current global food problems and provides opportunity for student generated solutions.