7–8Technology 7–8 Syllabus (2023)
The new Technology 7–8 Syllabus (2023) is to be implemented from 2026 and will replace the Technology Mandatory 7–8 Syllabus (2017).
2025 – Plan and prepare to teach the new syllabus
2026 – 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
Identify the characteristics and properties of food, fibre and agricultural Loading
Describe food and agricultural industries in New South Wales
Outline factors affecting the design of food and agricultural practices
Investigate how Loading select and use plants and animals to improve nutrition
Compare Aboriginal and Torres Strait Islander Peoples’ sustainable resource management practices with emerging agricultural practices
Describe how food and agricultural products are grown, harvested, manufactured, packaged and distributed
Investigate current and emerging technologies used to improve quality in production and distribution
Explain social, ethical and legal considerations associated with food and agricultural production
Investigate nutritional needs of individuals and groups with specific needs
Describe community food initiatives used to contribute to sustainability
Apply critical and creative thinking to assess ideas for quality food and/or agricultural solutions
Create written texts to document food production processes and/or agricultural practices
Use equipment, tools, techniques, technologies and processes to develop practical skills
Select food preparation techniques, production skills and/or agricultural practices to make solutions and Loading
Demonstrate safe practices when selecting and using tools, technologies and processes
Document design processes when producing food and agricultural projects
Work collaboratively to test, modify and improve food and/or agricultural products
Evaluate how ingredient selection and preparation techniques enhance the nutritional value of food
Explore agricultural practices to assess the impact of changing conditions, improve the quality of production and reduce waste
Justify the selection of equipment, tools, technologies and processes when developing food and/or agricultural solutions
Use factors affecting design to evaluate the quality of food and/or agricultural solutions