7–10Food Technology 7–10 Syllabus (2025)

The Food Technology 7–10 Syllabus includes 4 elective courses:

• Food Technology 200-hour elective
• Food Technology 100-hour elective
• Food Technology Life Skills 200-hour elective
• Food Technology Life Skills 100-hour elective.

The Food Technology 7–10 Syllabus enables students to develop the knowledge, understanding and skills needed to design, produce and evaluate contemporary food products and solutions. They engage in practical experiences to explore creative food design and production opportunities, preparation techniques and ingredient selection in diverse food contexts. Students assess the nutritional, aesthetic and functional characteristics of food and how they can be adapted to meet the needs of local and global communities.

Students develop knowledge and understanding about food design, preparation and production practices, including customary and contemporary Practices used by Aboriginal and Torres Strait Islander Peoples. They are provided with opportunities to engage in food design, preparation and presentation independently and collaboratively. Students investigate how contemporary and emerging food technologies influence food availability, selection and preparation practices.

Students learn and apply safe and hygienic work practices when working with ingredients, equipment and technologies. They investigate how food design and production, ingredient selection and preparation practices can influence the health and wellbeing of individuals and communities. Students design, plan and refine meals and food products, applying their knowledge of ingredients, nutritional properties and preparation practices to create quality food ideas and solutions.

Through diverse, real-world learning experiences, students assess local, community and global food systems. They learn about food security by examining the supply and distribution of food, including the role of food rescue organisations in reducing food waste and supporting sustainability. Students are provided with opportunities to prepare for future career pathways by fostering an understanding of industry practices and emerging technologies used in food design and production.

Practical experiences in food design and production

To satisfy the requirements of the syllabus, students undertake a range of practical experiences, including food design and food preparation practices. These experiences should be used to develop skills in design, investigation, experimentation, testing, technology and communication.

Practical experiences must make up the majority of the course and should be designed to be accessible to all students. Practical experiences may include:

• food design and production opportunities
• food preparation practices
• ingredient selection, meal planning and preparation
• food styling and photography
• ingredient testing and experimentation
• food packaging design and construction.

Practical experiences should enhance students' knowledge and skills in safely preparing foods that are both nutritious and enjoyable to eat.

Individual interests can be fostered through student choice and participation in a range of experiences that may include working collaboratively or locally relevant food industry visits. Industry visits can be in person or virtual.

Designing, creating and producing with food is integral to the Food Technology 7–10 Syllabus. This involves investigating, testing, experimenting with, creating, evaluating and documenting food solutions, which can include products, processes, systems and events.

Students with disability may require adjustments to engage in practical experiences, including the use of assistive technology.

Safety and risk management

Schools are required to ensure they follow Loading  in delivering the Food Technology 7–10 Syllabus.

Food Technology 7–10 may be studied as a 100-hour or a 200-hour course. The content available for Stage 4 is identical to Stage 5. When teaching the course in Stage 4, the Stage 5 outcomes may be adjusted as appropriate to the needs of students in Years 7 and 8. Loading .

All outcomes must be programmed for 100-hour and 200-hour courses.

100-hour elective course requirements

Students are required to undertake:

• content from at least 2 focus areas
• at least one collaborative activity.

200-hour elective course requirements

Students are required to undertake:

• content from all focus areas
• at least one collaborative activity.

For Food Technology Life Skills:

• Students are required to demonstrate achievement of one or more Food Technology 7–10 Life Skills outcomes.
• Outcomes and content should be selected to meet the particular needs of individual students.
• The focus areas provided possible frameworks for addressing the Food Technology 7–10 Life Skills outcomes and content and are suggestions only. Teachers have the flexibility to select, group and sequence outcomes and content to meet the needs, strengths, goals, interests and prior learning of their students.
• Where appropriate, students should have the opportunity to engage in practical experiences. Some students with disability may require adjustments in order to engage in practical experiences.
• Collaborative activities provide opportunities for students to develop communication and interpersonal skills. Where appropriate, students should have the opportunity to collaborate on tasks. Some students may require explicit teaching of collaboration skills.