7–10Food Technology 7–10 Syllabus (2025)
The new Food Technology 7–10 Syllabus (2025) is to be implemented from 2028 and will replace the Food Technology 7–10 Syllabus (2019).
2026 and 2027 – Plan and prepare to teach the new syllabus
2028 – Start teaching the new syllabus
School sectors are responsible for implementing syllabuses and are best placed to provide schools with specific guidance and information on implementation given their understanding of their individual contexts. Schools may choose to implement the new syllabus during the planning and preparation phase.
Content
Life Skills
Through collaborative curriculum planning, it may be decided that Life Skills outcomes and content are the most appropriate option for some students with intellectual disability.
Recognise familiar foods
Identify preferred foods
Identify factors that influence food choices
Identify how food design is used
Recognise current trends in food design or production
Explore food design opportunities or solutions in the local community
Collect data on consumer needs or preferences to help make decisions about a food design idea or solution
Participate in generating food design ideas or solutions
Recognise customary ingredients used by Aboriginal and Torres Strait Islander Peoples
Identify foods that include Aboriginal and Torres Strait Islander Peoples’ customary ingredients
Participate in ingredient testing or experimentation for a food design idea or solution
Explore a range of packaging and promotional materials used in food design
Design food packaging for a particular food
Develop promotional materials for a food design idea or solution
Participate in food presentation, photography or styling techniques
Participate in designing dining spaces or experiences
Explore how technology is used for food design or production
Demonstrate work and enterprise skills when planning and managing design ideas or solutions
Explore employment opportunities in food design and production
Engage with local or community activities related to food design or production
Demonstrate safe and hygienic food preparation practices
Follow safe and hygienic practices when preparing or designing food
Identify a range of ways food can be cooked
Identify different flavours, textures, aromas or colours of food
Identify changes that occur to flavours, textures, aromas or colours when preparing and cooking food
Recognise the purpose of different ingredients in food preparation
Choose ingredients or techniques to enhance the nutritional value of food
Identify Aboriginal and Torres Strait Islander Peoples’ food preparation Practices
Identify risks and hazards in food preparation
Use strategies to manage risks and hazards in food preparation
Identify safe and hygienic practices when preparing food
Demonstrate safe handling and hygienic practices when preparing food and using equipment
Identify causes and signs of food deterioration or spoilage
Demonstrate how to store and preserve food safely
Identify and use appropriate food preparation techniques
Follow a sequence of steps or a recipe to prepare food
Use appropriate tools and equipment to prepare food
Identify ingredients and the quantities required to make food
Identify and use measurement skills when preparing food
Use time management strategies when preparing food
Use collaborative practices in food preparation
Identify a range of social practices when sharing food
Apply strategies to minimise food waste
Identify how technology has enhanced accessibility in food preparation
Create an oral, visual, written or multimodal text to communicate information about safe and hygienic food preparation practices
Demonstrate safe and hygienic food preparation practices
Participate in designing a meal using ingredients to enhance flavour, texture or appearance
Follow safe and hygienic practices when preparing food using ingredients to enhance flavour, texture or appearance