Food Technology is often referred to as a life skills subject as many students take the knowledge and skills learnt at school and apply it beyond the classroom.
Food Technology is a practical and theoretical subject that teaches students the importance of:
- healthy eating
- the design process
- cooking skills
- reflective and evaluating practices
- food science
- simple and challenging recipes
In each year level students engage in a weekly practical (prac) class, where they make a variety of different savoury and sweet recipes. Theory classes are then used to support the prac classes and build on students’ knowledge and understanding of food.
The subject is compulsory in Year 8 for one semester and becomes a semester-based elective in Years 9 and 10. It is then offered as a VCE subject in Years 11 and 12.
Each year, Year 11 Food Technology students host a restaurant for their families, friends and a select few teachers. The purpose of this event is to satisfy the Unit 2 Food Technology assessment requirements of planning for and preparation of food. Students work both individually and as a team in order to make the evening a success. They need to ensure they are optimising the physical, sensory and chemical (nutritional) properties of the food. Students take into account cost and produce selection (seasonal would be the cheaper option) to ensure that the dishes fall into an appropriate price range.
The timing of the planning and production is strictly followed to ensure the event runs smoothly. Splitting into two groups, front of house and back of house, students prepare for 3 weeks before the actual night. Preparation includes choosing a theme and selecting decorations. This event is a real experience for the students and gives students a real taste of the culinary world.
Food Technology leads to a number of career paths:
- Chef or cook
- Nutritionist or dietician
- Environmental Health Officer (EHO)
- Working in food safety, quality and control
- Working within the food production industry (such as Cadbury)