Outcomes
in Stage 4, teachers may adjust the Stage 5 outcomes as appropriate to the needs of students in Years 7 and 8
applies safe work and management practices through food design and production processes
communicates ideas, concepts and solutions in food design and production contexts
selects and justifies the use of food preparation and presentation practices
selects and applies ingredients, techniques and equipment in food design and production contexts
explains industry practices and emerging technologies used in food design and production
assesses how nutrition, food selection and availability influence individuals and communities
analyses relationships between food production systems, sustainability and society
recognises food used in everyday contexts
identifies how technologies are used in food design or production
identifies the importance of nutrients for the body
identifies influences of food choices or practices on individuals or communities
identifies relationships between food, society and the environment
participates in planning and managing food design or production processes
uses numbers or measurements when preparing or making food
uses ingredients, techniques or equipment to make food
selects and uses food preparation or presentation practices
demonstrates safe work practices in food technology contexts
communicates ideas and information in food design and production contexts
engages with community activities, careers and/or industry practices in food technology