An independent Catholic coeducational school operated by the Missionaries of the Sacred Heart

Year 9 Food Technology

Food Technology

Studies in Food Technology involve students in the purposeful application of knowledge and skills to create processes and products that meet everyday needs. Students design, create and appraise various processes using a variety of materials, information and systems to address issues, and problems that they may encounter in every day life.

The philosophical basis of studies in Food Technology is underpinned by a commitment to the wellbeing of the individual in their daily activities. Therefore, the subject is strongly positioned to make a valuable contribution to the student’s life skills.

In Year 9 the following units are offered:

Food and Nutrition

Students learn the importance of the nutritional status of foods in relation to an individual’s wellbeing throughout the lifecycle. Students will examine and understand the nutritional components of food and explore ways of meeting nutritional requirements to maintain optimal nutrition. Students are introduced to foundation food preparation and cookery techniques, safe work practices and food safety and hygiene. Students will plan and evaluate design solutions to food situations.

Food Product Innovation

Students learn the relationship between food market variables and food product selection. Students examine the impact of marketing on consumer choice. Students learn about the function of food product packaging. Students will generate innovative food product concepts using the design process model. Students are introduced to food preparation and cookery techniques, safe work practices and food safety and hygiene.