Rationale
Studying Food Technology enables students to develop the knowledge, understanding and skills needed to design, produce and evaluate contemporary food products and solutions. Students engage in food preparation practices independently and collaboratively and build their confidence in using a range of ingredients, techniques, equipment and processes. Students are enabled to generate food ideas and solutions that are creative, nutritious and suitable for diverse consumers and contexts.
Through the study of the Food Technology 7–10 Syllabus, students broaden their knowledge of food design and production processes. Students investigate the interrelationships between food production systems and sustainability in society. They explore how food can address real-world challenges, including sustainability, global food security, and health and nutrition in local communities.
Students develop an appreciation of the evolving nature of Australian cuisine and recognise ethical, sustainable and cultural influences on food choices and practices. They investigate the significant contributions of Aboriginal and Torres Strait Islander Peoples, who have sustainably managed food resources on-Country for millennia. Students examine how customary and contemporary Cultural Knowledges and Practices influence innovative food design and product development opportunities. Through research and practical investigation, students embrace an understanding of cultural and social diversity in the practice and application of food technologies.
Food Technology 7–10 provides opportunities for students to assess local, community and global food systems. Students examine the influence of current food trends, food availability and food selection on individuals and communities. They develop knowledge of food science and nutrition, which is essential to making informed food choices and contributes significantly to the wellbeing of all Australians. Students assess the nutritional, aesthetic and functional characteristics of food and how they can be adapted to meet the needs of individuals, families and communities.
The Food Technology 7–10 Syllabus builds on the Loading and allows students to refine their food preparation, communication and technological skills through increasingly complex and purposeful tasks. Students apply design thinking to generate creative, ethical and sustainable food solutions using current and emerging technologies. Students explore the role of food designers, food producers, nutritionists and chefs as sources of inspiration for applying food design and production processes.
Students have the opportunity to prepare for future pathways by fostering an understanding of the Australian food industry and its growing significance in areas such as sustainable agriculture, food product development, health and wellbeing, and nutrition science. The food sector also offers diverse opportunities in the food science and technology industry, production and processing, design, education, retail, research and innovation, and contributes to Australia’s economy and cultural identity.