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 5
Identify food processing systems in Australia
Outline the types and methods of primary and secondary food processing
Describe how food processing affects the sensory and nutritional properties of food
Examine the purpose and principles of food preservation
Investigate food preservation methods developed by Aboriginal and Torres Strait Islander Peoples
Investigate emerging technologies used in food production, processing and preservation
Evaluate the types and functions of food packaging available to store and distribute foods
Outline legislative food labelling requirements
Produce appropriate food labels and packaging for food preservation
Identify and apply safe and hygienic food preparation practices
Design and create meals using appropriate food preservation methods
Apply primary and secondary food processing methods to safely prepare nutritious foods
Identify local and global examples of food events and catering trends
Explore a variety of menus that reflect contemporary food events and catering operations
Outline the rights and responsibilities of employers and employees implementing food events and catering operations
Examine and apply food regulations, standards and codes of practice
Investigate emerging technologies used for food events and catering operations to order, prepare, serve and deliver food
Identify and evaluate ways to improve sustainability in sourcing ingredients and planning menus for food events and catering operations
Describe how food event and catering menus accommodate diverse dietary needs
Investigate food presentation, photography and styling trends used for food events and catering operations
Discuss career pathways in food events and catering operations
Create written texts to explain how the contexts of food events and catering operations informs their features and practices
Identify and apply safe and hygienic food preparation practices
Design and create menus for a range of food events and catering operations
Plan and safely prepare foods for catering small or large-scale food events and catering operations