Food Technology Stage 6 aims to develop an understanding about food systems and skills that enable students to make informed decisions and carry out responsible actions. Students will also develop an appreciation of the importance of food to the wellbeing of the individual and to the social and economic future of Australia. As Christians, we are called to be good stewards of his creation, food being an integral part of this. While God’s good design for food has been corrupted by sin, he charges us with the responsibility to see it redeemed though the powerful work of Jesus. As students grow in their knowledge and understanding of food technology, food availability and selection, food manufacture and product development, nutrition, and the Australian food industry, they will be challenged to consider how their learning can be used to influence positive change in the service of God.
Frequently Asked Questions
What topics will I study?
How much cooking will we do?
What is the difference between Food Technology and VET Certificate II in Cookery?
What topics will I study?
Preliminary Course:
- Food Availability and Selection
- Food Quality
- Nutrition
HSC Course:
- The Australian Food Industry
- Food Manufacture
- Food Product Development
- Contemporary Nutrition Issues
How much cooking will we do?
Food Technology in Stage 6 could almost be considered as a food science and a business course, which involves a significant theoretical component. Food practicals will be utilised when the context of learning lends itself to a practical activity. You should expect to be cooking significantly less than the Year 9 and 10 Food Technology course. Approximately 30% of course time is spent in practical lessons.
What is the difference between Food Technology and VET Certificate II in Cookery?
The scope of Food Technology is much broader and looks at the wide-ranging issues associated with food, from its availability and selection, to how food is designed, developed, manufactured, produced, and processed. It also involves the study of nutrition and the Australian Food Industry. It is much less about cooking food, and more about understanding the way, and the context, in which food is produced.
The Hospitality Course is for students who wish to work in the hospitality industry, either as a long-term career or in part-time or temporary hospitality positions. For this reason, the course is highly practical in nature. The course is based on units of competency which have been drawn up by the hospitality industry to describe the competencies, skills and knowledge needed by workers in this industry. Class time is devoted to the development and assessment of these skills, in order to be deemed competent.
If you have further questions, please contact:
TAS Coordinator - Mr Nick Williams