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
Stage 4
- FT4-ADJ-01
in Stage 4, teachers may adjust the Stage 5 outcomes as appropriate to the needs of students in Years 7 and 8
Investigate how Aboriginal and Torres Strait Islander Peoples’ customary ingredients may influence contemporary food design and production opportunities
Investigate and describe current trends in food design and production
Explore how emerging technologies may improve sustainability through food design and production
Apply creative concepts and design thinking to generate and evaluate food design ideas and solutions for a specific context
Apply planning and management skills when developing food design ideas and solutions
Justify food design ideas and solutions through ingredient testing and experimentation for a specific context
Investigate and apply food presentation, photography and styling techniques used in food design and production
Describe how market research is used to influence consumer choice and food production
Discuss career pathways in food design and production
Identify and apply safe and hygienic food preparation practices
Design and create packaging and promotional materials for food products developed for specific contexts
Plan and safely prepare food inspired by current trends in food design and production
Identify and describe a range of food preparation techniques and practices
Investigate Aboriginal and Torres Strait Islander Peoples’ customary and contemporary food preparation Practices
Assess risks when managing safe and hygienic handling of ingredients and equipment
Apply planning and management skills when undertaking food preparation practices
Assess the functional properties of ingredients in food which has been planned and prepared for a specific context
Describe and apply food practices to minimise food waste, deterioration and spoilage
Investigate changes that occur when preparing and cooking food,including physical and nutritional variations
Evaluate the effect of various preparation techniques on the sensory characteristics of food including appearance, aroma, flavour and texture
Investigate how changes to ingredients and techniques in food preparation practices can improve the nutritional value of prepared foods
Create written texts to explain food design, production and preparation practices
Identify and apply safe and hygienic food preparation practices
Design and create meals that use the functional properties of ingredients to enhance flavour, texture and appearance
Plan and safely prepare nutritious food, applying a range of food preparation techniques and practices