Stage 5 - Food Technology


Course Overview

The study of Food Technology explores food properties, processing, preparation, nutritional considerations and consumption patterns. It addresses the importance of hygiene, safe working practices and legislation in the production of food. Students engage in practical cookery tasks each week.

Students develop food production skills throughout the course. These practical experiences involve the design, production and evaluation of food products specific to prescribed focus areas.

Course Content

Students acquire skills and knowledge through focus areas such as:

  • Food in Australia – learn about food around the world and its impact on the Australian Cuisine. Students cook with an array of ‘bush foods’ and international cuisines.
  • Food Equity – explore food inequity around the world and discovering ways to make a difference.
  • Food Selection and Health – create healthy foods using nutrition principles.
  • Food Product Development – develop new and innovate recipes, from existing and new products.
  • Food for specific needs – choose nutritious foods for specific groups of people such as teenagers, athletes and people with allergies. Design and cook recipes for specific needs.
  • Food Trends – explore current trends in food preparation and presentation, including food photography & styling.
  • Food Service and Catering - collaborate with a group to plan and create your own restaurant. Cook and serve a meal for a café.
  • Food for special occasions - design and prepare food for special occasions such as parties. Students make a celebration cake.
Course Assessment

Students will be assessed on demonstrated practical skills and knowledge in food related projects.

Possible Subject Pathways in Stage 6

The Stage 5 course is not a prerequisite for entry at a higher level. Students who have completed the Stage 5 course have developed a range of skills useful for further study at Stage 6, particularly for the VET subject, Hospitality. They have also developed a range of transferable skills that can be used in all other subjects, such as the ability to be creative, to collaborate with others, think critically, communicate effectively, demonstrate resilience and think globally.

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