Loreto students from Year 7 through to Year 12 will develop their knowledge and skills in the design process as they work through the key components of investigating, generating, producing, evaluating, planning and managing. Students have the opportunity to challenge and extend their skills as they work with a design brief to make their own innovative food production choices.

Year Level Topics include:

Year 7 – 9: Food Safety and Hygiene, Use of Equipment, Weight and Measurement, Food Storage, Basic Food Production & Processes, Food Terminology, Nutrition and Healthy Diet, Food Sensitivities, Nutritional Values of Food, Food Terminology, Recipe Abbreviations, The Sensory Properties of Food, Foods From Other Cultures

Year 10: Current Food Trends, Nutrients in Food and Foods Sources, Food Preparation and Cooking Experience, Dietary Guidelines and the Australian Guide to Healthy Eating, Convenience Foods & Healthy Options, Other Cuisines, Designing Meals from Other Cuisines, Production of Cakes, Breads and Pastries.

VCE UNIT 1 Food safety and Hygiene, Food Preparation Practices, Tools & Equipment Choices, Classification and Properties of Food, Key Foods, Quality & Ethical Food Decisions

VCE Unit 2 Tools and Equipment for Optimum Results, Developments in Food Technology, Physical, Sensory and Chemical Properties of food, Nutritional Considerations, Social and Cultural Influences on Food, Plan and Preparation of a Special Occasion Menu.

VCE Unit 3 Students studying Units 3 and 4 Food and Technology develop their own theme and design brief within the VCAA requirements and work through the design process to research, prepare, produce and evaluate a range of food products as part of the School Assessed Task. Food Safety in Australia, Safe Work Practices, Key Foods, Cooking Techniques, Primary and Secondary Processes For Food

VCE Unit 4 Food Product Development, Emerging Trends in Product Development, Food Packaging, Packaging Systems and Marketing

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