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 the nutritional value of Aboriginal and Torres Strait Islander Peoples’ customary foods
Describe how introduced foods influence Aboriginal and Torres Strait Islander Peoples’ health and nutrition
Explain how the body uses nutrients from food for growth, repair and daily function
Outline functions and food sources of nutrients, including water, proteins, lipids, carbohydrates, vitamins and minerals
Describe the absorption and metabolism of nutrients in the body during the digestion process
Investigate types and food sources of dietary fibre and its role in supporting health and wellbeing
Outline the nutritional needs of individuals and groups of people at each stage of life
Assess why the nutritional needs of individuals and groups of people may change over time
Generate ideas and solutions to promote the nutritional value of foods for individuals and groups of people
Identify and apply safe and hygienic food preparation practices
Design and create meals to improve nutritional value by substituting ingredients, including proteins, fats and carbohydrates
Plan and safely prepare nutritious foods to meet the needs of individuals and groups of people
Investigate and evaluate food guides that promote balanced and nutritious food choices
Examine physiological, psychological, social and economic factors that influence food selection
Compare food allergies and intolerances to determine suitable food selection for individuals
Explain how informed food choices can support the management of nutrition-related health conditions
Evaluate how food is designed and promoted to influence individual and consumer choices
Investigate how media may influence food selection and impact the health of individuals and society
Assess nutritional claims used to influence consumer choice
Discuss the influence of food safety, sustainability and ethical production on consumer food choices and practices
Generate ideas to promote food safety, sustainability and ethical production to consumers
Create written texts to explain how food selection supports nutrition and dietary needs
Identify and apply safe and hygienic food preparation practices
Design and create meals using alternative ingredients to meet specific dietary needs
Plan and safely prepare nutritious foods to meet a range of dietary needs