Food Tech 710 Syl

Food Technology
Years 7–10
Syllabus
June 2003
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June 2003
ISBN 1 7409 9279 2
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20121660
Contents
1 Introduction ...................................................................................................................... 5
1.1 The K–10 Curriculum........................................................................................... 5
1.2 Students with Special Education Needs................................................................ 6
2 Rationale .......................................................................................................................... 8
3 The Place of the Food Technology Years 7–10 Syllabus in the
Technology K–12 Curriculum ......................................................................................... 9
4 Aim ................................................................................................................................. 10
5 Objectives....................................................................................................................... 11
6 Outcomes........................................................................................................................ 12
7 Content ........................................................................................................................... 14
7.1 Organisation of Content...................................................................................... 14
7.2 Content for Years 7–10....................................................................................... 18
8 Life Skills Outcomes and Content ................................................................................. 38
8.1 Outcomes ............................................................................................................ 38
8.2 Content................................................................................................................ 39
9 Continuum of Learning in Food Technology K–10....................................................... 45
9.1 Stage Statements ................................................................................................. 45
10 Assessment..................................................................................................................... 51
10.1 Standards............................................................................................................. 51
10.2 Assessment for Learning .................................................................................... 51
10.3 Reporting ............................................................................................................ 53
10.4 Choosing Assessment Strategies ........................................................................ 54
Food Technology Years 7–10 Syllabus
1 Introduction
1.1 The K–10 Curriculum
This syllabus has been developed within the parameters set by the Board of Studies NSW in
its K–10 Curriculum Framework. This framework ensures that K–10 syllabuses and
curriculum requirements are designed to provide educational opportunities that:
• engage and challenge all students to maximise their individual talents and capabilities for
lifelong learning
• enable all students to develop positive self-concepts and their capacity to establish and
maintain safe, healthy and rewarding lives
• prepare all students for effective and responsible participation in their society, taking
account of moral, ethical and spiritual considerations
• encourage and enable all students to enjoy learning, and to be self-motivated, reflective,
competent learners who will be able to take part in further study, work or training
• promote a fair and just society that values diversity
• promote continuity and coherence of learning, and facilitate the transition between
primary and secondary schooling.
The framework also provides a set of broad learning outcomes that summarise the knowledge,
understanding, skills, values and attitudes essential for all students to succeed in and beyond
their schooling. These broad learning outcomes indicate that students will:
• understand, develop and communicate ideas and information
• access, analyse, evaluate and use information from a variety of sources
• work collaboratively with others to achieve individual and collective goals
• possess the knowledge and skills necessary to maintain a safe and healthy lifestyle
• understand and appreciate the physical, biological and technological world and make
responsible and informed decisions in relation to their world
• understand and appreciate social, cultural, geographical and historical contexts, and
participate as active and informed citizens
• express themselves through creative activity and engage with the artistic, cultural and
intellectual work of others
• understand and apply a variety of analytical and creative techniques to solve problems
• understand, interpret and apply concepts related to numerical and spatial patterns,
structures and relationships
• be productive, creative and confident in the use of technology and understand the impact
of technology on society
• understand the work environment and be equipped with the knowledge, understanding and
skills to evaluate potential career options and pathways
• develop a system of personal values based on their understanding of moral, ethical and
spiritual matters.
The ways in which learning in the Food Technology Years 7–10 Syllabus contributes to the
curriculum and to the student’s achievement of the broad learning outcomes are outlined in
the syllabus rationale.
In accordance with the K–10 Curriculum Framework, the Food Technology Years 7–10
Syllabus takes into account the diverse needs of all students. It identifies essential knowledge,
understanding, skills, values and attitudes. It enunciates clear standards of what students are
expected to know and be able to do in Years 7–10. It provides structures and processes by
5
which teachers can provide continuity of study for all students, particularly to ensure
successful transition through Years 5 to 8 and from Year 10 to Year 11.
The syllabus also assists students to maximise their achievement in Food Technology through
the acquisition of additional knowledge, understanding, skills, values and attitudes. It contains
advice to assist teachers to program learning for those students who have gone beyond
achieving the outcomes through their study of the essential content.
1.2 Students with Special Education Needs
In the K–6 curriculum, students with special education needs are provided for in the following
ways:
• through the inclusion of outcomes and content in syllabuses which provide for the full
range of students
• through the development of additional advice and programming support for teachers to
assist students to access the outcomes of the syllabus
• through the development of specific support documents for students with special
education needs
• through teachers and parents planning together to ensure that syllabus outcomes and
content reflect the learning needs and priorities of students.
Students with special education needs build on their achievements in K–6 as they progress
through their secondary study and undertake courses to meet the requirements for the School
Certificate.
It is necessary to continue focusing on the needs, interests and abilities of each student when
planning a program for secondary schooling. The program will comprise the most appropriate
combination of courses, outcomes and content available.
Life Skills
For most students with special education needs, the outcomes and content in sections 6 and 7
of this syllabus will be appropriate but for a small percentage of these students, particularly
those with an intellectual disability, it may be determined that these outcomes and content are
not appropriate. For these students the Life Skills outcomes and content in section 8 and the
Life Skills assessment advice below can provide the basis for developing a relevant and
meaningful program.
Access to Life Skills outcomes and content in Years 7–10

A decision to allow a student to access the Food Technology Years 7–10 Life Skills outcomes
and content should include parents/carers and be based on careful consideration of the
student’s competencies and learning needs.
The decision should establish that the outcomes and content in sections 6 and 7 of the Food
Technology Years 7–10 Syllabus are not appropriate to meet the needs of the student.
Consideration should be given to whether modifications to programs and to teaching,
including adjustments to learning activities and assessment, would enable the student to
access the syllabus outcomes and content.
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As part of the decision to allow a student to access the Food Technology Years 7–10 Life
Skills outcomes and content, it is important to identify relevant settings, strategies and
resource requirements that will assist the student in the learning process. Clear time frames
and strategies for monitoring progress, relevant to the age of the student, need to be identified
and collaborative plans should be made for future needs.
It is not necessary to seek permission of the Office of the Board of Studies for students to
undertake the Food Technology Years 7–10 Life Skills outcomes and content, nor is it
necessary to submit planning documentation.
Life Skills assessment

Each student undertaking a Food Technology Years 7–10 Life Skills course will have
specified outcomes and content to be studied. The syllabus content listed for each outcome
forms the basis of learning opportunities for students.
Assessment should provide opportunities for students to demonstrate achievement in relation

to the outcomes and to generalise their knowledge, understanding and skills across a range of
situations or environments including the school and the wider community.
Students may demonstrate achievement in relation to Food Technology Years 7–10 Life
Skills outcomes independently or with support. The type of support will vary according to the
particular needs of the student and the requirements of the activity. Examples of support may
include:
• the provision of extra time
• physical and/or verbal assistance from others
• the provision of technological aids.
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2 Rationale
The Australian food industry is growing in importance, providing numerous employment

opportunities and increasing the relevance of Food Technology for the individual and society.
There are increasing community concerns about food issues, including hygiene and safety,
nutritional claims and the nutritional quality of food, genetic engineering, functional food and
the environmental impact of food production processes. Students will explore food-related
issues through a range of practical experiences, allowing them to make informed and
appropriate choices with regards to food.
Food habits change as a result of economic, social, cultural, technological and environmental
factors. In Australia, consumers are confronted by an increasing array of food products
designed to complement our changing lifestyles. Making informed food decisions requires an
explicit understanding of nutrition principles in both theory and practice, and this is embedded
in a study of Food Technology. This is essential to the development of sound food habits and
contributes significantly to the well-being of all Australians.
The study of Food Technology provides students with a broad knowledge and understanding
of food properties, processing, preparation and their interrelationships, nutritional
considerations and consumption patterns. It addresses the importance of hygiene and safe
working practices and legislation in the production of food. It also provides students with a
context through which to explore the richness, pleasure and variety food adds to life.
This knowledge and understanding is fundamental to the development of food-specific skills,

which can then be applied in a range of contexts enabling students to produce quality food
products. Students develop practical skills in preparing and presenting food that will enable
them to select and use appropriate ingredients, methods and equipment.
This course provides for the development of relevant and meaningful learning experiences,
inclusive of life experiences, values, learning styles and individual student characteristics.
Through a study of food and its applications in domestic, commercial, industrial and global
settings, the syllabus caters for all students’ needs and interests. It contributes to both
vocational and general life experiences. Integral to this syllabus is the ability to design,
produce and evaluate solutions to situations involving food. These form part of a broad set of
skills that are transferable to other study, work and life contexts that students may encounter.
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3 The Place of the Food Technology Years 7–10 Syllabus in the

Technology K–12 Curriculum
9
4 Aim
The aim of the Food Technology Years 7–10 Syllabus is to actively engage students in
learning about food in a variety of settings, enabling them to evaluate the relationships
between food, technology, nutritional status and the quality of life. Students will develop
confidence and proficiency in their practical interactions with and decisions regarding food.
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5 Objectives
Knowledge, understanding and skills

Students will develop:
1 knowledge, understanding and skills related to food hygiene, safety and the provision of
quality food
2 knowledge and understanding of food properties, processing and preparation and an
appreciation of their interrelationship to produce quality food
3 knowledge and understanding of nutrition and food consumption and an appreciation of
the consequences of food choices on health
4 skills in researching, evaluating and communicating issues in relation to food
5 skills in designing, producing and evaluating solutions for specific food purposes
6 knowledge, understanding and appreciation of the significant role of food in society.
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6 Outcomes
Objectives Stage 4 Outcomes Stage 5 Outcomes
Students will develop: A student: A student:

1 knowledge, 4.1.1 demonstrates hygienic 5.1.1 demonstrates hygienic
understanding and handling of food to ensure a handling of food to ensure a
skills related to food safe and appealing product safe and appealing product
hygiene, safety and
4.1.2 describes and manages the 5.1.2 identifies, assesses and
the provision of
risks of injury and WHS manages the risks of injury
quality food
issues associated with and WHS issues associated
handling food with the handling of food
2 knowledge and 4.2.1 lists the basic components of 5.2.1 describes the physical and
understanding of a variety of foods chemical properties of a
food properties, variety of foods
processing and
4.2.2 describes changes which 5.2.2 accounts for changes to the
preparation and an
occur during processing, properties of food which
appreciation of their
preparation and storage of occur during food
interrelationship to
food processing, preparation and
produce quality
storage
food
4.2.3 applies appropriate methods 5.2.3 applies appropriate methods
of food preparation of food processing,
preparation and storage
3 knowledge and 4.3.1 relates the nutritional value of 5.3.1 describes the relationship
understanding of foods to health between food consumption,
nutrition and food the nutritional value of foods
consumption and an and the health of individuals
appreciation of the and communities
consequences of
4.3.2 identifies the factors that 5.3.2 justifies food choices by
food choices on
influence food habits and analysing the factors that
health
relates them to food choices influence eating habits
4 skills in researching, 4.4.1 collects, interprets and uses 5.4.1 collects, evaluates and
evaluating and information from a variety of applies information from a
communicating sources variety of sources
issues in relation to
4.4.2 communicates ideas and 5.4.2 communicates ideas and
food
information using a range of information using a range of
media and appropriate media and appropriate
terminology terminology
5 skills in designing, 4.5.1 uses appropriate techniques 5.5.1 selects and employs
producing and and equipment for a variety of appropriate techniques and
evaluating solutions food-specific purposes equipment for a variety of
for specific food food-specific purposes
purposes
4.5.2 plans, prepares, presents and 5.5.2 plans, prepares, presents and
evaluates practical food evaluates food solutions for
activities specific purposes
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Objectives Stage 4 Outcomes Stage 5 Outcomes
Students will develop: A student: A student:

6 knowledge, 4.6.1 outlines the influence of 5.6.1 examines the relationship
understanding and technology and society on between food, technology
appreciation of the food supply and society
significant role of
4.6.2 recognises the impact of food 5.6.2 evaluates the impact of
food in society
and related activities on the activities related to food on
individual, society and the the individual, society and
environment the environment
Stage 4 outcomes have been provided to assist the assessment and reporting of student
achievement in those schools that choose to begin elective study before Year 9. Teachers are
advised to select from the syllabus content to target the specific needs of students who
commence study in Stage 4.
Life Skills
For some students with special education needs, particularly those students with an
intellectual disability, it may be determined that the above outcomes are not appropriate. For
these students, Life Skills outcomes and content can provide the basis for the development of
a relevant and meaningful program – see section 8.
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7 Content
7.1 Organisation of Content
Food Technology Years 7–10 is an elective course designed to build upon the Technology
(Mandatory) course at Stage 5. Outcomes for Stage 4 have been included to allow flexibility
for those schools who wish to offer the course in Years 7 and 8.
Units of Work
When creating a unit of work, relevant content will be selected from the core and integrated
with all of the content of a selected focus area and appropriate practical experiences. During
the study of each unit students will be required to undertake practical activities designed to
refine and enhance student knowledge, understanding and skills. Units of work are developed
to meet student needs and interests.
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Essential content
Food Technology can be offered as a 100-hour or a 200-hour course. Students undertaking the
100-hour course are required to complete 2–4 units of work. Students studying the 200-hour
course are required to complete 4–8 units of work. Students in both courses are required to
cover all of the core content.
Additional content
Students can move beyond the essential content in order to broaden and deepen their
understanding and skills, and to extend their interest in particular aspects of Food
Technology. Additional content is suggested for each of the focus areas. Students completing
the 200-hour course can also elect to undertake a student negotiated project, for extension of
student learning, in which they will revisit one of the focus areas and research it in more
detail.
Focus Areas
Focus areas provide a context through which the core will be studied. There are eight focus
areas:
• Food in Australia
• Food equity
• Food product development
• Food selection and health
• Food service and catering
• Food for special needs
• Food for special occasions
• Food trends.
Life Skills
Life Skills outcomes and content are in section 8.
Cross-curriculum content
Cross-curriculum content assists students to achieve the broad learning outcomes defined in
the Board of Studies K–10 Curriculum Framework. It is incorporated in the content of the
Food Technology Years 7–10 Syllabus in the following ways:
Information and Communication Technologies (ICT)

Students will engage a variety of ICTs through activities such as researching, evaluating and
communicating issues and ideas related to food.
ICTs that students will use include:
• word processing applications – in the core ‘food preparation and processing’ students will
use word processing packages to generate and manipulate procedural text
• spreadsheets – in the core ‘nutrition and consumption’ students will tabulate data and
generate graphs using a spreadsheet
• graphics – in the focus area ‘food trends’ students who elect to undertake additional
content will use digital technologies to produce a finished visual image
• electronic communication – in the core ‘nutrition and consumption’ and the focus area
‘food service and catering’ students will conduct advanced web searches using appropriate
search engines
• databases – in the core ‘nutrition and consumption’ students will use a database accessed
online or use a CD-ROM to analyse information.
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Work, Employment and Enterprise

Students will develop an understanding of work and employment through the study of
workplace practices within the Australian food industry. Students will explore work-related
concepts in the core ‘food preparation and processing’ and in the focus area ‘food service and
catering’. Students will develop an understanding of current work practices including Work
Health and Safety (WHS) requirements, safe work practices, industrial legislation, industrial
awards and enterprise agreements and the Anti-Discrimination Act. Knowledge and skills
gained through food handling in all practical classroom activities are transferable to personal
and vocational contexts.
Aboriginal and Indigenous

Students will develop knowledge and understanding of Aboriginal and Indigenous culture
through the study of the focus areas ‘food in Australia’ and ‘food equity’. Students will learn
to appreciate and value aspects of Aboriginal and Indigenous cultures through the
investigation of traditional and contemporary use of native and bush foods. Students will
develop an awareness of the implications of less traditional food being eaten.
Civics and Citizenship

Students will develop a sound understanding of the nutritional, social and environmental roles
of food and food products. In the focus areas ‘food selection and health’ and ‘food product
development’ students will develop understanding that will allow them to become
discriminating consumers of food products, enabling them to participate in society in an
active and informed manner. In the focus area ‘food equity’ students will develop their
understanding of inequities in food distribution on a global scale. Students will examine how
the operations of governments affect citizens and how these factors impinge on human rights
in relation to access to resources domestically and internationally.
Difference and Diversity

Students will examine socioeconomic, cultural and religious issues related to food. In the
focus areas ‘food in Australia’, ‘food for special occasions’ and ‘food for special needs’
students will explore the manner in which food is used by individuals and groups within the
community. Students will develop an awareness of the positive and negative impact of food-
related issues on diverse groups. This knowledge will enable students to develop an
awareness and acceptance of diversity within our community.
Environment
Students will develop an understanding of the ecological impact of food production,
packaging and processing, and the various ways in which environments influence access to
and choice of food through the study of the core ‘food preparation and processing’, and the
focus areas ‘food in Australia’, ‘food product development’ and ‘food equity’. This will
enable them to make informed decisions with regard to food and the environment.
Gender
Food Technology involves students in practical situations that support the development of
knowledge, skills and understanding to explore and challenge stereotypes of masculinity and
femininity. Positive relationships are developed through effective interpersonal
communication and respect for the contributions, needs and efforts of others. It is inclusive of
the needs, interests and aspirations of all students. In the study of the core ‘nutrition and
consumption’, students will have the opportunity to explore the special nutritional
requirements of both men and women. In the study of the focus area ‘food service and
catering’, students will develop an awareness of EEO principles and Anti-Discrimination
legislation with regard to gender in employment.
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Key Competencies
Food Technology provides a context within which to develop general competencies essential
for students to become effective learners and make a positive contribution to their community.
During the course, students will:

• source, select and sequence information about food issues, developing competence in
collecting, analysing and organising information
• debate, describe, discuss and explain food issues in written, graphic and oral form,
developing competency in communicating ideas and information
• plan, prepare and present food and meals to meet a range of needs, developing
competence in planning and organising activities
• cooperate with individuals and groups developing competence in working with others
and teams
• design, make and evaluate solutions to food situations, developing competence in solving
problems
• evaluate the nutritional requirements and assess the nutritional value of meals/diets and
food products for individuals and groups, and utilise measurement skills in practical
activities, developing competence in using mathematical ideas and techniques
• experiment with and prepare food using appropriate materials and equipment, developing
competence in using technology.
Literacy
Throughout the study of Food Technology students will develop literacy skills in reading,
writing, speaking and listening. Students will learn to use a technical vocabulary specific to
Food Technology. They will engage with information critically and will acquire, compose,
process and evaluate text and communicate ideas in oral, graphic and written forms
throughout the course.
Multicultural
In the study of the focus areas ‘food in Australia’ and ‘food equity’ students will explore a
number of multicultural perspectives concerning food. Students will enhance their
understanding, appreciation and acceptance of people from a variety of cultural backgrounds.
In the focus area ‘food for special occasions’, students will examine various cultures and the
way in which they celebrate occasions with food.
Numeracy
Numeracy skills are integral to the effective use of food through concepts such as quantity,
measurement, and costing, which are significant parts of practical work and nutritional
analysis. Numeracy skills are transferable to solving problems that are encountered across a
range of contexts.
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7.2 Content for Years 7–10
A note to teachers about practical experiences

To satisfy the requirements of the syllabus students must undertake a range of practical
experiences that occupy the majority of course time. Practical experiences will be used to
develop knowledge and understanding of and skills in designing, producing and evaluating.
Student capability, confidence and expertise at their current stage of development is an
important consideration in determining the teaching and learning sequences in the course.
In developing and delivering teaching programs teachers should be aware of and adopt the
relevant guidelines and directives of their education authorities and/or schools. Teaching
programs should recognise and reflect relevant State and Commonwealth legislation and
conventions including Work Health and Safety, Chemical Safety in Schools and Animal
Welfare guidelines. Teachers need to be aware of activities that may require notification,
certification, permission, permits and licences.
Teachers should be aware that students may have food allergies that can result in anaphylaxis,
a severe and sometimes sudden allergic reaction which is potentially life-threatening and
always requires an emergency response. This is an important consideration in selecting foods
to be handled and consumed.
Core: Food preparation and processing

Food is processed to varying degrees. Students will explore safety and hygiene practices
relating to food, and changes that occur in the functional properties of food. They will also
examine the social, economic and environmental impact of food processing technology, and the
role packaging plays in the distribution of food from the point of production to consumption.
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Outcomes
A student:
5.1.1 demonstrates hygienic handling of food to ensure a safe and appealing product
5.1.2 identifies, assesses and manages the risks of injury and WHS issues associated with the
handling of food
5.2.1 describes the physical and chemical properties of a variety of foods
5.2.2 accounts for changes to the properties of food which occur during food processing,
preparation and storage
5.2.3 applies appropriate methods of food processing, preparation and storage
5.6.2 evaluates the impact of activities related to food on the individual, society and the environment
Students learn about: Students learn to:
• food safety and hygiene practices including • demonstrate safe, cooperative and hygienic
– personal hygiene work practices
– food hygiene • assess food handling requirements for a
– safe work practices variety of situations
• describe legislation specifically linked to food
safety
• causes of food deterioration and spoilage • outline the causes of food deterioration and
– microbial activity spoilage
– enzymic changes • identify ingredients that pose a high risk for
– physical and chemical reactions food deterioration and spoilage
– environmental factors
• describe techniques and methods that make
food products less prone to deterioration and
spoilage
• principles of food preservation and storage • explain the principles of food preservation
– moisture levels • describe a range of methods used to preserve
– addition of chemicals and store foods safely
– temperature
• apply the principles of food preservation and
– pH level
storage when producing food products
– oxygen
19

• reasons for cooking foods • discuss the reasons why basic ingredients
– sensory properties including colour, need to be cooked for consumption
odour, texture, flavour • appreciate the role food components play on
the sensory qualities of foods
• properties of food • examine the functional properties of a variety
– functional properties of carbohydrates, of foods
proteins and lipids

• prepare food products that demonstrate the
functional properties of ingredients (eg starch
as a thickener, egg yolk as an emulsifier)
• identify the properties of foods that make
them suitable for particular preparation
techniques/cooking methods
• basic ingredients used in food preparation • create food items using combinations of basic
including ingredients
– protein rich foods • explain how different cuisines are created by
– carbohydrate rich food varying basic ingredients and techniques
– fruit and vegetables
• generate procedural text to outline the steps in
– fats and oils
processing and preparing food products using
– herbs
a word processing package
– spices
• methods and equipment used in the • demonstrate appropriate selection of
preparation and processing of food

techniques and equipment in food preparation
• the role of technology in the preparation of • discuss social implications of technological
food domestically and the social implications developments in domestic food preparation
equipment
• physical and nutritive effects of preparation • explain how various methods of food
and processing in domestic and industrial

processing and preparation affect the physical
setting characteristics of food
• outline ways in which nutritive loss can be
minimised during preparation and processing
• industrial food preparation • identify the varying levels of processing and
– levels of processing the accompanying changes that occur to food
– additives • identify the role of additives in food
– environmental, social, health and processing
economic effects
• discuss the environmental, social, health and

economic implications of food processing
• presentation and service of food • select and apply appropriate presentation
– visual appeal techniques and styles of service for various
– garnishes occasions
– styles of service such as buffet, a la carte
and silver service
• food packaging • outline the functions of packaging, including

– forms/materials the persuasive purpose of food packaging
– functions • suggest suitable packaging for a variety of
– technological developments such as food types in different circumstances
barrier, active, vacuum and gas
• identify food labelling requirements
– environmental impact
– labelling/legal requirements
• ethical considerations in declaration of
ingredients
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Core: Nutrition and consumption

Knowledge of nutrition is integral to making healthy food choices. Students will examine the
nutritional components of food and food developments aimed at enhancing health, the impact
of food consumption on nutrition and explore ways of meeting nutritional requirements to
maintain optimum nutrition or manage nutritional issues.
Outcomes
A student:
5.3.1 describes the relationship between food consumption, the nutritional value of foods and the
health of individuals and communities
5.4.1 collects, evaluates and applies information from a variety of sources
5.4.2 communicates ideas and information using a range of media and appropriate terminology
5.6.2 evaluates the impact of activities related to food on the individual, society and the environment
• nutritional components of food – food • explain the role of the nutritional components
nutrient groups of food in the body
– proteins
– carbohydrates
– lipids
– vitamins
– minerals
– water
• the role of fibre in the diet • describe the significant role of fibre in the diet
• foods which are developed to enhance health • discuss the role of nutritionally modified
including foods in the diet
– probiotics
• discuss current developments in the
– functional foods
nutritional modification of food
• implications of under and over nutrition and • outline conditions of over and under nutrition
diet-related disorders such as with reference to at least two diet-related
– diabetes type 2 disorders
– coeliac disease
• explore the incidence of and reasons for
– obesity
eating disorders in women and men
– anaemia
– osteoporosis
– coronary heart disease

– hypertension
– colon cancer
• anorexia and restrained eating • describe the nature of anorexia and how it
compares with other forms of disordered
eating
• food consumption in Australia and the impact • relate the impact of changes in food
this has on nutrient intake and health

consumption patterns to health
• influences on food selection and the • outline how diet can assist in preventing and
subsequent effects on health managing dietary disorders
• identify dietary strategies that would be
adopted by individuals with food allergies
• national guidelines for healthy eating • identify broad guidelines for healthy eating to
including the National Dietary Guidelines for promote optimal health and prevent disease
children and adolescents
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• nutrition labelling • analyse the nutritive content of food using
– health claims electronic databases either online or by using
– legal requirements a CD-ROM
– labelling symbols such as Glycaemic
• discuss the value to the consumer of endorsed
Index and Healthy Heart tick
labelling symbols
• nutritional requirements of different stages of • outline the special nutritional requirements at
the lifecycle different stages of the lifecycle for both
– pregnancy females and males
– lactation
– infancy
– childhood
– adolescence
– adulthood
– aged
• selection of nutritious foods • design, plan and prepare balanced diets for
various stages of the lifecycle
• changes in consumption patterns in relation • conduct an advanced web search using
to processed and unprocessed food appropriate search engines to identify trends
in food consumption
• tabulate data using a spreadsheet and generate
graphs for analysis
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Focus area: Food in Australia

Migration has had a dramatic effect on the food eaten in Australia. Students will examine the
history of food in Australia, beginning with traditional bush foods prepared by Aborigines,
the influence of early European settlers together with continuing immigration from a variety
of cultures, and examine the subsequent effects on contemporary Australian eating patterns.
Students will plan and prepare safe foods, which reflect the eclectic nature of Australian
cuisine.
Outcomes
A student:
5.3.2 justifies food choices by analysing the factors that influence eating habits
5.5.1 selects and employs appropriate techniques and equipment for a variety of food-specific
purposes
5.5.2 plans, prepares, presents and evaluates food solutions for specific purposes
5.6.1 examines the relationship between food, technology and society
• use of foods native to Australia • investigate traditional and contemporary use
of native/bush foods
• modify a recipe to include traditional
ingredients/bush foods
• early European influences including • discuss the impacts of early European
– diet of early Europeans influences (impact of migration on food
– introduction of new foods to Australia habits)
• consider the nutritional implications to
indigenous Australians of less traditional food
being eaten as a consequence of European
settlement
• multicultural influences including • identify the major multicultural influences on
– effects of immigration on lifestyle and contemporary Australian diets
food habits
• investigate/examine the food habits of a
– types of foods and flavourings
specific culture
– preparation techniques and cooking
methods
• evolution of an Australian cuisine • discuss the defining characteristics of
Australian food
• design, plan and prepare safe food items,
which reflect the changing nature of
Australian cuisine
• influences on food selection including • examine the influences on food selection and
– physiological changes in eating habits
– psychological
• assess the relative impact of current
– geographical (topography/climate)
circumstances on food selection
– social
– economic • examine the impact of media on food
– technological selection
– religious
– media/advertising
23

• factors affecting current consumption • relate changes in consumption patterns to
patterns including their social, economic, nutritional and
– social environmental impact
– economic
– nutritional
– environmental
Additional content
• development of food production and • investigate the development of the Australian
processing from both historical and food industry in consideration of food-related
contemporary perspectives technologies that have emerged over time
24
Focus area: Food equity

Access to an adequate food supply is a global issue. Students examine food production and
distribution globally and how this is influenced by factors such as transport, infrastructure,
political environment and geographic considerations. Students plan and prepare safe and
nutritious foods appropriate to specific situations.
Outcomes
A student:
purposes
• circumstances that bring about food inequity • explain the circumstances that relate to food
including inequities
– access to a continuous and safe supply of
water
– availability of safe and nutritious food

– financial means to meet food needs
– knowledge of nutrition principles to
enable appropriate selection of food
– distribution issues
• groups that may experience food inequity in • identify groups at risk of food inequity locally
developed and developing countries such as and globally
– rural and isolated people
• discuss how belonging to more than one risk
– people on low incomes or unemployed
group can compound nutritional disadvantage
– women and children
– people with disabilities
– the aged/elderly
– Aboriginal and indigenous people
– chronically ill people
– people with dementia
– alcohol and drug abusers
– homeless people
25

• influences on food availability and • relate the factors that influence food
distribution such as availability and distribution to food equity
– geography/climate
• compare and contrast access to food by
– religious/cultural beliefs
different groups
– socioeconomic status
– government policy such as trade
restrictions
– natural disasters such as flooding or
drought
– war
– educational levels
– multinationals
– technological developments such as
transport and refrigeration
• food production practices – cash cropping, • examine food production and distribution on
subsistence farming a global scale
• physical and social cost of malnutrition • explain the consequences of malnutrition
• identify dietary diseases associated with
malnutrition
• provision of aid • identify the role of agencies which provide
– aid agencies aid
– emergency/relief aid
• design, plan and prepare safe and nutritious
– developmental aid, eg promoting breast
food items appropriate to specific situations
feeding, developing agricultural skills
Additional content
• support networks for groups that may • examine a group that experiences food
experience food inequities including inequity and investigate available support
– government networks and the support provided
– voluntary
26
Focus area: Food product development

An ever increasing array of food products is available in the marketplace as a result of food
product innovations. Students will examine the reasons for developing food products and the
impact of past and present food product innovations on society and explore the processes in
food product development. Students will develop, produce and evaluate a food product.
Outcomes
A student:
purposes
• reasons for developing food products • explore the purpose of product development
including
• identify new food products
– market concerns, eg health concerns,
environmental issues
• examine the characteristics of new food
– technological developments, eg products
packaging
– increasing company success, eg line
enhancements, innovative products
– consumer demand, eg tamper-evident,
increasing convenience
– special applications, eg army rations,
camping supplies, space foods, medical
– target market changes, eg aging, reduced
size of households, multicultural
• impact of past and present food product • relate the introduction of new food products
innovations on society including and their effect on society
– social/cultural, eg acceptance, lifestyle
– economic, eg increase in spending on
new products versus decrease in
traditional purchases, cost of new
products
– environmental, eg sustainable resources

– nutritional
• steps in food product development including • outline the design and development process
– design, eg identify market, develop ideas, for food products
assess options
• design, produce and evaluate a food product

– produce, eg recipe development,
prototype production
– evaluate, eg market evaluation – sensory
assessment by target market
27

• role of market research in product • outline the role of market research in new
development including food product design and development
– identifying needs
– economic viability
– consumer feedback
– sensory assessment
• promotion of new food products including • identify the elements of a marketing mix
– marketing mix
• analyse the effectiveness of a range of
– promotional techniques
marketing and promotional techniques for
– competitions, advertising campaigns,
new food products
celebrity endorsements
• promote a new food product for a specific
market
Additional content
• emerging technologies and new food • investigate the application of an emerging
products technology in the development of a new food
product
• design an innovative, new-to-the-world food
product
28
Focus area: Food selection and health

The health of communities is related to the nutritional content of the food eaten. Students will
examine the role of food and its nutritional components in the body, explore the nutritional
needs of individuals and groups, explain the effects of poor nutrition and investigate means of
improving the nutritional status of individuals and groups. Students will select, plan and
prepare safe and nutritious foods to reflect national food guides.
Outcomes
A student:
purposes
• function of food in the body • outline the functions of food in the body
– growth and development
– provide energy
– repair and maintain the body’s cells
• digestion of food • describe the process of digestion
– gastro-intestinal tract
– process of digestion
– absorption of nutrients
– metabolism
• function and sources of food components • outline the source and function of the
including components of food
– proteins
– carbohydrates/fibre
– lipids
– vitamins and minerals
• nutritional needs including • identify RDIs of major nutrients at various
– factors that affect nutritional needs life stages
– Recommended Dietary Intakes (RDIs)
• select foods to provide a balanced intake of
for various life stages
nutrients
• design and prepare a menu/meal/dish to meet
the needs of specific groups
• factors that influence food habits including • recognise the factors that influence food
– social practices habits and explain how they affect food
– religious choices
– geographic location
– economic situation
– technological developments
– individual preferences
– mass media
29

• nutritional implications of food consumption • outline the effects of excess/insufficient
patterns – under and over nutrition nutrient intakes
• response to general nutrition levels including • discuss responses by various groups to
– social, political and manufacturing general nutrition levels
directions
– ethical responsibilities of government and
manufacturers
• application of food guides for menu planning • evaluate the usefulness of nutritional food
and food choices guides
• analyse the nutritional value of a menu, meal
or food item
• modify a menu, meal or food item to reflect
food guides
• design, plan and prepare safe and nutritious
food items to reflect food guides
Additional content
• active non-nutrients such as phytochemicals • evaluate the potential health benefits of active
and probiotics non-nutrients
30
Focus area: Food service and catering

Food service and catering are important areas of the food industry. They provide people with
both food and employment. Students will examine food service and catering ventures and
their operations across a variety of settings and investigate employment opportunities.
Students will plan and prepare safe and appealing foods appropriate for catering for small or
large scale functions.
Outcomes
A student:
purposes
• food service and catering ventures including • examine a variety of food service and catering
– profit, eg restaurants operations
– nonprofit, eg hospitals
• the economic and social value of the food • discuss the contribution of the food service
service and catering industry and catering industry to society
• employment opportunities including • conduct an advanced web search using
– back of house, eg chef, kitchen hand appropriate search engines to investigate
– front of house, eg waiter, supervisor employment opportunities in the hospitality
– management industry including remuneration and full-time,
– delivery part-time and casual work opportunities
• employer and employee rights and • outline the responsibilities of the employer
responsibilities with regard to food and employee under various Acts and
establishments such as
legislation with regard to food establishments
– WHS Act
• assess and manage risks when preparing and
– industrial legislation such as industry
managing foods
awards, enterprise agreements
– anti-discrimination legislation • demonstrate safe work practices when
– EEO principles preparing and serving food
• consumer rights and responsibilities in • outline the rights and responsibilities of
relation to food including consumers with regard to food
– safety and hygiene
– value for money
– accurate information with regard to food
labelling and marketing
31

• menu planning considerations such as • compare and contrast a variety of menus from
– scale of function a range of catering and service operations
– types of menus for example cyclic, a la
carte
– facilities, staff, time, money
– time of year, time of day, occasion
– health, occupation, gender, age,
preferences, number of people
• recipe development including • identify the elements of a recipe
– ingredients to be used
• compare a recipe for a small scale production
– method of preparation
with a recipe for use in large scale catering
– quantity required for various portions
– cost per portion • develop/modify a recipe for use in large scale
– measuring catering
– recipe writing
• purchasing systems – ordering, receiving, • examine organisational systems used in a
controlling, issuing service or catering operation
• food service and catering considerations such • design, plan and prepare safe and appealing
as food items appropriate for catering for small
– plating food or large scale functions
– style of meal
• determine an appropriate table layout or
– number of courses
setting for a specific style of meal
– customer requirements
– cost
– time available
Additional content
• aspects of operating a small food business • create a proposal for a small food business
venture including venture using a design brief approach
– economic
– legal
– environmental
– commercial
32
Focus area: Food for special needs

Special food needs arise for a variety of reasons including age, health, lifestyle choices,
cultural influences or logistical circumstances. Students will explore a range of special food
needs and the means to satisfy these. Students will plan and prepare safe and nutritious foods
to meet specific food needs in various circumstances.
Outcomes
A student:
purposes
• circumstances which lead to special food • identify the circumstances that may lead an
needs including individual to have special needs
– stages of the life cycle • outline the special requirements for each stage
of the life cycle
– health status such as • explore the impact of a variety of health needs
- allergies and intolerances on the food requirements of the individual
- recovery from illness/injury
- diet-related disorders
– lifestyle choices such as • investigate the effects of lifestyle on food
- athletes needs
- vegetarians
– cultural influences and religious beliefs • examine cultural influences and religious
beliefs which may impact upon food needs
– logistical considerations such as bush • identify the logistical impacts on food needs
walking, camping, hospitals, canteens, and suggest suitable methods of meeting these
nursing homes and plane travel logistical needs
• support networks for individuals with special • examine a range of support networks
needs available for individuals with special needs
• preparation and processing of foods for • identify examples of foods that are
special needs such as low kilojoule, low salt, processed/prepared to suit individuals with
high fibre, high protein, low fat special needs
• assess the suitability of a range of
processed/prepared foods for dietary disorders
• explore methods of processing/preparing
foods in the home to suit a specific need
33

• planning considerations for safe and • analyse the nutritive value of a dish
nutritious foods for special needs
• identify foods that are suitable for a number
– menus for special needs
of special needs
– number of courses
– customer • design, plan and prepare a menu/meal/dish
– cost suitable for a particular special need
– time available
Additional content
• specific circumstances which lead to special • research the circumstances of a particular
nutritional needs group
• organise a dietary plan
• produce a multimedia presentation to educate
members of the community
34
Focus area: Food for special occasions

Food is an important component of many special occasions. Students will explore a range of
special occasions including social, cultural, religious, historical and family, and examine the
elements of small and large scale catering. Students will plan and prepare safe food,
demonstrating appropriate food handling and presentation skills.
Outcomes
A student:
purposes
• role and significance of food around the • outline the significance of food throughout
world throughout history history
• reasons for celebration including • explore the special occasions celebrated by
– social various groups
– cultural
– religious
– historical
– family
• production and preparation of foods for • design, plan and prepare food items for
special occasions including special occasions
– foods, techniques and equipment for
special occasions
– small and large scale catering for special
occasions
• menu planning considerations for special • plan a menu for a special occasion using
occasions including products in the marketplace
– nutritional value of food
– appeal of the food such as colour, aroma,
flavour, texture
– occasion and setting
– characteristics of diners including age,
health, energy levels, culture, tastes,
number
– resources such as ingredients, equipment,
skills, money, time
• work flow plan including sequencing tasks • devise a work flow plan to be used when
and allocating time conducting a practical activity
• importance of presentation and service for • demonstrate appropriate food handling and
special occasions including garnishing and presentation skills for a special occasion
decorating techniques
35
Additional content
• use of pre-prepared and partly prepared • plan, prepare and host a function to celebrate
convenience foods for presenting food on a a special occasion that incorporates the use of
special occasion convenience foods
36
Focus area: Food trends

Food trends influence food selection, food service and food presentation. Students will
examine historical and current food trends and explore factors that influence their appeal and
acceptability. Students will plan, prepare and present safe, appealing food that reflects
contemporary food trends.
Outcomes
A student:
purposes
• trends in food such as • compare past and present food trends
– organic ingredients and produce
• identify current trends in food, food service

– genetically modified foods
and food presentation
– pre-prepared fresh food products (eg pre-
cut vegetables, fruit, meat)
– increased use of fresh herbs and spices

– heat and serve meals
– meal replacements (eg breakfast
beverages and bars)
– snack bars
– electrolyte replacement drinks
– use of functional foods and ingredients
• trends in dining and food service such as • identify examples of service offered by a
– types of establishments and levels of range of hospitality establishments
service including take-away, dining out,
formal and buffet service
– table setting, crockery, cutlery,
glassware, linen
• trends in food presentation and food styling • plate food for service
including
• design, plan, prepare and present safe,

– garnishing and decorating
appealing contemporary food that reflects the
– plating styles
latest food trends
• food styling and photography • identify examples of food styling and
photography
• explain the influence of food styling and
photography in promoting trends
• style food for photography
37

• factors influencing acceptance of food trends • relate the factors that influence the acceptance
including of new food trends to examples of recent
– personal experiences (eg development of trends
food habits restricting experimentation
with food)
– cultural taboos and beliefs (eg acceptance
of non-traditional food sources and
delicacies)
– tradition (eg foods traditionally served at
occasions such as Easter, Ramadan,
Hannukah, Chinese New Year,
weddings)
• the relationship between marketing and food • discuss the role of the media in promoting
trends food trends
Additional content
• marketing of current food trends • create an innovative marketing concept for a
current food trend
• food styling and photography for marketing • produce a visual image of styled food using
through print or electronic media computer technology
Life Skills
For some students with special education needs, particularly those students with an
intellectual disability, it may be determined that the above content is not appropriate. For
these students, Life Skills outcomes and content can provide the basis for the development of
a relevant and meaningful program – see section 8.
38
8 Life Skills Outcomes and Content
The Board of Studies recognises that a small percentage of students with special education
needs may best fulfil the mandatory curriculum requirements for Food Technology by
undertaking Life Skills outcomes and content. (Requirements for access to Life Skills
outcomes and content are detailed in section 1.2.)
Life Skills outcomes will be selected on the basis that they meet the particular needs, goals
and priorities of each student. Students are not required to complete all outcomes. Outcomes
may be demonstrated independently or with support.
In order to provide a relevant and meaningful program of study that reflects the needs,
interests and abilities of each student, schools may integrate Food Technology Life Skills
outcomes and content across a variety of school and community contexts.
8.1 Outcomes
Objectives Outcomes
Students will develop: A student:

1 knowledge, understanding and skills related LS1.1 demonstrates hygienic and safe practices in
to food hygiene, safety and the provision of the selection, handling and storage of food
quality food
2 knowledge and understanding of food LS2.1 recognises the relationship between food
properties, processing and preparation and properties, preparation and processing
an appreciation of their interrelationship to
produce quality food
3 knowledge and understanding of nutrition LS3.1 recognises the nutritional value of food
and food consumption and an appreciation of items
the consequences of food choices on health
LS3.2 recognises the impact of food habits and
choices on health
4 skills in researching, evaluating and LS4.1 gathers and uses information from a variety
communicating issues in relation to food of sources
LS4.2 uses a variety of communication
techniques
5 skills in designing, producing and evaluating LS5.1 participates in making food items
solutions for specific food purposes
LS5.2 uses appropriate equipment and techniques
in making a variety of food items
LS5.3 demonstrates safe practices in the making
of food items
LS5.4 cares for equipment
6 knowledge, understanding and appreciation LS6.1 explores the impact of innovation and
of the significant role of food in society emerging technologies on food
LS6.2 recognises the significant role of food in
society
39
8.2 Content
The content forms the basis for learning opportunities. Content will be selected on the basis
that it meets the needs, goals and priorities of each student. Students are not required to
complete all of the content to demonstrate achievement of an outcome.
The examples provided are suggestions only.
Outcome LS1.1: A student demonstrates hygienic and safe practices in the selection, handling
and storage of food.
• hygiene and safe practices in the selection, • use hygienic and safe practices in
handling and storage of food

– selecting food, eg check ‘use-by’/‘best
before’ dates, check for observable
contamination including mould, vermin
infestation, foreign objects, colour
changes, odour, taste, swollen cans,
damaged packaging, tamper evident seals
– handling and preparing food, eg
thoroughly wash hands, wear personal
protective equipment, cover cuts and
abrasions with appropriate dressings,
cover or secure hair, use utensils and
equipment safely and appropriately when
handling and serving food
– storing food, eg refrigerate perishable
foods, retain hot and cold foods at correct
temperature, store dry cereal products in
airtight containers
• possible health risks • recognise risk areas, eg cross-contamination,
bacterial transfer, poor personal hygiene,
incorrect preparation and storage of food
40
Outcome LS2.1: A student recognises the relationship between food properties, preparation and
processing.
• food properties including • recognise properties of common foods,
– texture eg carrots are crisp when eaten raw (texture),
– odour milk can smell sour when out of date (odour),
– colour bananas turn brown when over-ripe (colour),
– taste lemons have a sour taste (taste)
• changes that occur to food as a result of • recognise changes to food properties as a
preparation and processing result of preparation, eg eggs become light
and frothy when beaten, eggs firm or set when
poached, rice softens and swells when boiled
• recognise changes to food properties as a
result of processing, eg examine the texture,
colour and flavour of peas – raw, freeze dried,
canned, frozen
• reasons for changing food properties through • recognise why foods are prepared and
preparing and processing food

processed, eg improving palatability,
increasing shelf life, convenience, transport
and storage
• select appropriate ingredients for preparing
and processing foods in the context of making
food items
41
Outcomes LS3.1: A student recognises the nutritional value of food items.

• functions of food in the body • recognise the functions of food in the body
– growth and development eg milk assists in developing healthy bones,
– provide energy cereals provide energy, fruit and vegetables
– repair and maintain the body promote healthy skin and hair
• food nutrients • recognise major sources and functions of food
– proteins nutrients eg
– carbohydrates – protein in meat for growth and repairing
– vitamins the body
– minerals – carbohydrate in cereals for energy
– fats – vitamins in fruit and vegetables to prevent
– water disease
• nutritious foods • recognise foods which provide high levels of
nutrition, eg fruit is more nutritious than chips
as a snack, a smoothie is more nutritious than
cola as a drink
• food models which could include • use current food models in the context of
– Australian Dietary Guidelines making food choices eg use food guides to
– Australian Guide to Healthy Eating plan a day’s meals with pictures and
drawings, use the Australian Guide to Healthy
Eating to plan a day’s meals for an active
adolescent
• food labelling • use food labelling to identify nutritious foods,
eg nutrition panel on packaging, order of list
of contents, symbols such as Healthy Heart
tick, persuasive marketing such as promoting
low fat, lite, salt reduced food products
Outcome LS3.2: A student recognises the impact of food habits and choices on health.
• factors that influence food habits and choices • recognise the factors that influence food
habits and choices including
– cost
– marketing
– nutrition
– culture
– body image
– convenience/time
– taste
– food intolerances/allergies
• relationship between food choice and health • recognise the impact of poor food choices on
health including
– overweight/obesity
– skin conditions
– dental health
– heart disease
– allergic reactions
42
Outcome LS4.1: A student gathers and uses information from a variety of sources.
• obtaining information from a variety of • access sources of information in the context
sources of a food project including, electronic media,
print media, library, internet, CD-ROM:
eg make a collage of foods suitable for a
family celebration day, use the internet to
locate recipes for a vegetarian dinner, access a
variety of sources to plan a day’s meals to
meet the nutritional requirements of
pregnancy
Outcome LS4.2: A student uses a variety of communication techniques.

• using a variety of communication techniques • use techniques to communicate ideas
including pictures, photographs, models,
pamphlets, computer graphics, discussions,
eg use a template to write a breakfast menu,
design a menu for a fast food outlet, use a
variety of communication techniques to
present ideas for an original food package
43
Outcomes
A student:
LS5.1 participates in making food items.
LS5.2 uses appropriate equipment and techniques in making a variety of food items.
LS5.3 demonstrates safe practices in the making of food items.
LS5.4 cares for equipment.

• using a process in the context of making a • participate in making food items eg measure
food item and combine a variety of ingredients to make
muesli, make a muffin suitable for breakfast,
• techniques used in making food items
make a breakfast following an established
• equipment used in making food items meal pattern
• follow the steps in a process to make a variety
of food items, eg
– explore ideas: use a variety of sources to
find recipes, make menu selections,
present ideas
– plan: identify tasks and allocate according
to skills, consider ingredients for cost and
availability, prepare work flow plan
– use personal protective equipment
– select techniques and requirements:
choose and list ingredients, appliances,
cooking equipment, utensils, serving
dishes, and table setting
– prepare ingredients, cooperate with others
in group tasks, present in appealing
manner, serve
– evaluate: consider such things as
teamwork, visual appeal, variety, taste,
colour, texture
• the application of Work Health and Safety • recognise properties of materials, ingredients,
practices in relation to safe handling of a utensils and appliances that make them
variety of materials/ingredients, utensils and dangerous, eg flammability, toxicity,
appliances
sharpness, weight, temperature, electrical,
contamination
• recognise safety labelling, eg international
symbols, safety signage, colour coding
• carry and transfer materials, utensils and
appliances safely, eg handling knives,
transferring hot food, carrying objects of
varying weights and lengths
• use materials, utensils and appliances safely
in the context of making food items
• routines for care of equipment including • store equipment appropriately
utensils and appliances
• regularly clean equipment after use

• keep workplaces clean and clear
44
Outcome LS6.1: A student explores the impact of innovation and emerging technologies on food.
• the impact of innovation and emerging • recognise food innovations, eg artificial
technologies on food and food products sweeteners, microwaveable foods, soft
butters/margarines, ultra high temperature
milk
• the impact of innovation and emerging • recognise food preparation equipment that has
technologies on equipment, preparation and resulted from innovation and technology,
processing techniques eg microwaves and microwave safe dishes,
proliferation of appliances with a specific
purpose (piemaker, juicer), utensils that are
heat resistant
• reasons for food innovation • explore factors that have motivated food
innovations, eg health, availability of foods,
cost, convenience
Outcome LS6.2: A student recognises the significant role of food in society.

• the role of food in society • recognise food as a basic physical need
• enjoy a variety of food
• recognise the social aspects of food
• explore cultural influences on food
• explore food industry careers
45
9 Continuum of Learning in Food Technology K–10
9.1 Stage Statements
Stage statements illustrate the continuum of learning in the Food Technology Years 7–10
Syllabus and are summaries of the knowledge, understanding, skills, values and attitudes that
have been developed by students as a consequence of achieving the outcomes for the relevant
stage of learning.
Early Stage 1 – Science and Technology
Students who have achieved Early Stage 1 show a growing awareness of, and interest in, the
natural and made environments. They demonstrate confidence in proposing ideas for designs
they develop through play and modelling. They demonstrate curiosity about artefacts, events,
phenomena, places and living things around them.
Early Stage 1 students use play to explore ideas, manipulate materials and trial solutions.
They develop and begin to refine their understanding of environments, materials, equipment
and other resources through trial and error. They ask questions, suggest ideas, propose their
own explanations and are able to report verbally and graphically on their actions and
observations.
Students in this stage use their senses to observe features of their immediate environment and
to explore the properties of a range of common materials. They identify and group living and
non-living things according to some common characteristics.
Students explore and identify the needs of people and other living things. They recognise the
use of some forms of energy and their ideas about it are beginning to develop as they
experience energy in different contexts.
Students generate their own ideas, using make-believe, and express these verbally, pictorially
and through modelling. They are unlikely to perceive the steps in a designing and making
process as they often work in situations where these aspects occur at the same time. They
identify what they like or dislike about their designs or explorations.
Students in Early Stage 1 recognise that information can come from a variety of sources,
including other people and from different media, for example, books and videos. They
demonstrate an awareness of a range of uses for computer-based technology as well as
showing an emerging confidence in their ability to explore and use computer-based
technologies, with assistance, to create text, images and play games.
Students show growing awareness of the appropriate use and maintenance of a range of
classroom equipment. They give reasons for safe working practices and organisational
procedures related to the use of equipment, resources and materials. Students develop ideas
through the use and manipulation of concrete materials as a means of progressing towards
abstract thought.
46
Stage 1 – Science and Technology
Students who have achieved Stage 1 are developing an awareness of the wider world and are
applying their scientific and technological understanding to new and different situations. They
are starting to develop the social skills required to investigate, design and make products and
services.
Students are starting to appreciate the interdependence of living things and their
environments. They recognise that people create products, services and environments to meet
their own needs. They build on their existing understanding of some of the forms of energy.
Students are able to interpret information and make predictions based on their own
observations. They are better able to accept that the result of a test may be different from what
was originally expected.
Students are able to recognise the purpose of an investigation and seek further information as
a result of their own curiosity. They begin to see that an investigation is a series of orderly
steps. They use their senses to identify similarities and differences. Students show curiosity
about natural and made environments and seek explanations that allow them to interpret their
observations.
Using plans, drawings and models, Stage 1 students begin to generate and select ideas to best
meet design task objectives, and give simple explanations of why they have chosen a certain
idea. Students in this stage can draw plans for a design and can explain some of the features
and materials to be used. They can write labels and simple explanations when creating
images.
Students recognise and discuss with others some of the strengths and limitations of what they
have done and identify some changes that could be made to improve plans or models, for
example in appearance. They make comparisons about what they like and dislike about
familiar products, systems or environments.
Students effectively manipulate materials that are available in the classroom environment, and
show a growing awareness of the different properties of such materials and how they affect
the way in which the materials are used. They recognise that some materials occur naturally,
while others are made.
Students have a developing awareness of a range of media and information products. They are
able to use computer technology to start and open files or applications, save and shut down.
They are able to use computer-based technologies where appropriate for a given task.
They are able to identify the different forms of technology in their immediate environments
and explain how they help us. They safely use, maintain and store equipment such as scissors,
magnifying glasses, computers and disks.
47
Students who have achieved Stage 2 are able to initiate their own investigations as a result of
something that has aroused their curiosity. They ask perceptive questions and respond to
design tasks in innovative ways. They identify ways of improving their own scientific and
technological activities by considering issues such as how well something works, its
appearance and how it might affect the environment.
Students develop the capacity to ask questions to clarify understanding. They predict
outcomes by proposing explanations and testing to see if their predicted outcomes eventuate.
As students develop skills in predicting, testing, recording results and drawing conclusions,
they begin to form understanding about ‘fair testing’ that takes into account the need for
consistent conditions combined with one variable, in order to ensure accurate results.
Students who have achieved Stage 2 are able to explore ideas for investigations and their
design proposals in order to identify where decisions still need to be made, and to suggest
possible courses of action. Students may suggest modifications to improve their initial
proposals, including the selection of different solutions to arrive at a suitable outcome.
Students are able to explore the properties, capabilities and working characteristics of both
natural and manufactured materials and components. They recognise that materials are varied
and have different properties that affect their use. They can select, maintain and safely use
classroom tools and equipment, hardware and software, and justify their selection for
particular tasks.
Students give consideration to issues such as function and aesthetics when designing and
evaluating products, services and environments. They can identify some limitations when
carrying out a design task. Students develop plans that show some consideration of the types
and quantities of materials required and an awareness of the need for accuracy in a plan for
production purposes.
Students recognise the function of some hardware and software and are able to select and use
these to meet the requirements of a task. They can discuss the possibilities and limitations of
using a range of technology including computer-based technology.
Students are developing a capacity to understand relationships in the natural world. They can
identify and describe some aspects of the structure and function of living things and some of
the ways living things interact. They can also identify and describe some of the interactions of
the Earth with other parts of the solar system. Students in this stage devise systems that
inform or utilise their understanding of some forms of energy.
Students also demonstrate a greater understanding of and control over a design process. They
recognise the importance of evaluation throughout a design cycle.
48
Students who have achieved Stage 3 are able to undertake investigations independently in
order to satisfy their own curiosity. They demonstrate a willingness to initiate their own
investigations; this might include designing appropriate fair tests to evaluate a range of
possible explanations for the results of their investigations.
Students select and use appropriate language, structures and media and demonstrate skills in
critically examining and communicating scientific and technological ideas and issues.
Students can relate their scientific and technological understanding to new tasks or different
situations.
Students research and investigate to identify phenomena and processes that have influenced
Earth over time. They build on their existing understanding of forms of energy.
Students are aware of the skills and processes involved in designing and making, investigating
and using technology. They manage the design process including aspects of time
management, design constraints and needs of the target audience. At this stage, they can make
decisions involving some conflicting interests or issues, for example ethical, aesthetic,
environmental and cultural.
Students use two- and three-dimensional drawings and models to develop and modify their
design ideas and to communicate details to others. They recognise and use some conventions
and symbols related to developing plans and diagrams, such as measurements and some use
of scale. They can observe the form and detail of objects carefully in order to produce
accurate drawings from different views and they reflect on their drawings, sketches or
computer models.
Students are aware of a range of issues related to scientific and technological achievements.
They are capable of acquiring information from a variety of sources and are able to
experiment with new techniques and skills as technologies change. Students identify
emerging trends by using data, diagrams and a range of tools and equipment to assist with
observations.
Students recognise that computer-based technologies have a wide range of applications in

society and can identify and describe some of the effects of such technologies on individuals
and communities. Students who have achieved Stage 3 can confidently and competently use a
range of computer-based hardware and applications. Students at this stage can identify
alternative uses and can be creative in adapting available software to the requirements of a
task.
Students reflect on the methods used and positive and negative results of technological and
scientific activity both throughout their own projects and in personal, local and global
contexts.
49
Stage 4 – Technology (Mandatory)
Students at Stage 4 are able to independently initiate design projects and investigations that
reflect an understanding of needs and opportunities. They demonstrate the ability to research
and extract information from a variety of sources and a willingness to use experiments and
tests to enhance the development of a design project. They describe factors that influence
design.
Students select and use a broad range of media and method and appropriate language and
structures to accurately communicate design ideas to a diverse audience. This may include
recounting the process of designing, producing and evaluating used when developing design
projects. Students are aware of the skills and processes involved in designing and are able to
generate and communicate design ideas and solutions. They develop knowledge and
understanding of a range of design processes, roles of designers and associated work
opportunities. They can identify what makes good design and are able to creatively develop
quality design projects.
Students responsibly, safely, confidently and accurately apply a range of contemporary and
appropriate tools, materials and techniques and understand the implications and applications
of these in the wider community. Students demonstrate competence when using a range of
ICTs and have the ability to select and use them appropriately in developing design projects.
Students recognise the importance of safety, quality and management in the design and
production of design projects. They learn to manage their own time by sequencing processes
of designing, producing and evaluating to plan ahead. They work collaboratively and learn to
work safely with others in technological environments.
Throughout the design process students reflect on and evaluate their design projects. They
consider the impact of innovation and emerging technology on society and the environment
and identify and explain ethical, social, sustainability and environmental considerations
related to design projects.
Stage 4 – Food Technology
Students at Stage 4 have developed higher order understandings and skills in the context of
more specialised technology applications through a study of Food Technology.
Students recognise the importance of hygienic handling of food when developing safe and
appealing products. They list the basic components of a variety of foods and describe
changes, which occur during processing, preparation and storage of food.
Students relate the nutritional value of foods to health and identify the factors that influence
food habits.
Stage 5 – Food Technology
Students at Stage 5 make informed decisions based on knowledge and understanding of the
impact of food in society, of food properties, preparation and processing, and the
interrelationship of nutrition and health. This understanding enables them to design, manage
and implement solutions, in a safe and hygienic manner, for specific purposes with regard to
food.
50
Students select, use and apply appropriate terminology, resources and a broad range of media
to accurately communicate ideas, understanding and skills to a variety of audiences for a
number of purposes.
Students demonstrate practical skills in preparing and presenting food that enable them to
select and use appropriate ingredients, methods and equipment. Students apply skills and
confidence in managing, realising and evaluating solutions for specific food purposes.
Through the study of Food Technology, students are aware of the development of technology
and its impact on the individual, society, the environment and the food industry. Students
have knowledge, skills and understanding of a range of processes, resources and technologies,
including computer-based, appropriate to the manufacture and preparation of food. Students
at Stage 5 can confidently and competently use a range of technologies.
Students have a body of knowledge, skills, values and attitudes and apply these in a practical
manner. Students express ideas and opinions, experiment and test ideas and demonstrate
responsibility in decision-making in a safe learning environment.
Students reflect on and evaluate decisions made in relation to solutions for specific purposes
with regard to food at a personal level, and also consider the social implications of these in a
variety of settings.
51
10 Assessment
10.1 Standards
The Board of Studies K–10 Curriculum Framework is a standards-referenced framework that

describes, through syllabuses and other documents, the expected learning outcomes for
students.
Standards in the framework consist of two interrelated elements:

• outcomes and content in syllabuses showing what is to be learnt
• descriptions of levels of achievement of that learning.
Exemplar tasks and student work samples help to elaborate standards.
Syllabus outcomes in Food Technology contribute to a developmental sequence in which

students are challenged to acquire new knowledge, understanding and skills.
The standards are typically written for two years of schooling and set high, but realistic,
expectations of the quality of learning to be achieved by the end of Years 2, 4, 6, 8, 10 and 12.
Using standards to improve learning

Teachers will be able to use standards in Food Technology as a reference point for planning
teaching and learning programs, and for assessing and reporting student progress. Standards
in Food Technology will help teachers and students to set targets, monitor achievement, and,
as a result, make changes to programs and strategies to support and improve each student’s
progress.
10.2 Assessment for Learning
Assessment for learning in Food Technology is designed to enhance teaching and improve
learning. It is assessment that gives students opportunities to produce the work that leads to
development of their knowledge, understanding and skills. Assessment for learning involves
teachers in deciding how and when to assess student achievement, as they plan the work
students will do, using a range of appropriate assessment strategies including self-assessment
and peer assessment.
Teachers of Food Technology will provide students with opportunities in the context of
everyday classroom activities, as well as planned assessment events, to demonstrate their
learning.
In summary, assessment for learning:

• is an essential and integrated part of teaching and learning
• reflects a belief that all students can improve
• involves setting learning goals with students
• helps students know and recognise the standards they are aiming for
• involves students in self-assessment and peer assessment
• provides feedback that helps students understand the next steps in learning and plan how
to achieve them
• involves teachers, students and parents in reflecting on assessment data.
52
Quality Assessment Practices
The following Assessment for Learning Principles provide the criteria for judging the quality
of assessment materials and practices.
Assessment for learning:

• emphasises the interactions between learning and manageable assessment strategies
that promote learning
In practice, this means:
– teachers reflect on the purposes of assessment and on their assessment strategies
– assessment activities allow for demonstration of learning outcomes
– assessment is embedded in learning activities and informs the planning of future
learning activities
– teachers use assessment to identify what a student can already do.
• clearly expresses for the student and teacher the goals of the learning activity
– students understand the learning goals and the criteria that will be applied to judge the
quality of their achievement
– students receive feedback that helps them make further progress.
• reflects a view of learning in which assessment helps students learn better, rather
than just achieve a better mark
– teachers use tasks that assess, and therefore encourage, deeper learning
– feedback is given in a way that motivates the learner and helps students to understand
that mistakes are a part of learning and can lead to improvement
– assessment is an integral component of the teaching-learning process rather than being
a separate activity.
• provides ways for students to use feedback from assessment

– feedback is directed to the achievement of standards and away from comparisons with
peers
– feedback is clear and constructive about strengths and weaknesses
– feedback is individualised and linked to opportunities for improvement.
• helps students take responsibility for their own learning

– assessment includes strategies for self-assessment and peer assessment emphasising
the next steps needed for further learning.
• is inclusive of all learners

– assessment against standards provides opportunities for all learners to achieve their
best
– assessment activities are free of bias.
53
10.3 Reporting
Reporting is the process of providing feedback to students, parents and other teachers about
students’ progress.
Teachers can use evidence gathered from assessment to extend the process of assessment for
learning into their assessment of learning. In a standards-referenced framework this involves
teachers in making professional judgements about student achievement at key points in the
learning cycle. These may be at the end of a year or stage, when schools may wish to report
differentially on the levels of knowledge, understanding and skills demonstrated by students.
Descriptions of levels of achievement for Stage 4 and Stage 5 in Food Technology have been
developed to provide schools with a useful tool to report consistent information about student
achievement to students and parents, and to the next teacher to help to plan the next steps in
the learning process. These describe observable and measurable features of student
achievement at the end of a stage, within the indicative hours of study. Descriptions of levels
of achievement provide a common language for reporting.
At Stage 5 there are six levels of achievement. Level 6 describes a very high level of
achievement in relation to course objectives and outcomes. Level 2 describes satisfactory
achievement, while the level 1 description will help identify students who are progressing
towards the outcomes for the stage.
At the end of Year 10, teachers of Food Technology Years 7–10 will make an on-balance
judgement, based on the available assessment evidence, to match each student’s achievement
to a level description. This level will be reported on the student’s School Certificate Record of
Achievement.
At Stage 4 there are four levels of achievement. Level 4 describes a very high level of
achievement; levels 2 and 3 describe satisfactory and high achievement that should provide a
solid foundation for the next stage of learning. The level 1 description will help identify
students who are progressing towards the outcomes for the stage.
For students undertaking Life Skills outcomes and content in Years 7–10, the content listed
for each identified Life Skills outcome forms the basis of the learning opportunities for these
students. It also provides examples of activities on which teachers can base judgements to
report student progress in relation to individual learning goals.
54
10.4 Choosing Assessment Strategies
Planning for assessment is integral to programming for teaching and learning. In a standards-
referenced framework, teachers assess student performance on tasks in relation to syllabus
outcomes and make on-balance judgements about student achievement. Assessment relies on
the professional judgement of the teacher and is based on reliable data acquired in a fair and
challenging environment, from multiple performances in a variety of contexts. Assessment is
fundamental for furthering student learning.
In planning programs, teachers, individually and collaboratively, review the syllabus and
standards materials. They use these materials to describe for themselves what students should
know and be able to do at a particular stage, and they consider the kinds of evidence their
students could produce to show they have learnt what they needed to learn.
Students are provided with a description of the learning expected to be accomplished,

opportunities to discuss the criteria on which judgements will be based, time to learn, and
where possible, examples of what that learning looks like.
Assessment is used to determine the students’ initial knowledge, understanding and skills, to
monitor student progress and to collect information to report student achievement. The
assessment cycle is continuous; students receive and give themselves feedback on what they
have learnt, and what needs to be done to continue their learning. Students gain information
about their learning through feedback from teachers and from self-assessment and peer
assessment. The challenge and complexity of assessment tasks increase to enable students to
develop evaluative independence as they assess their own knowledge, understanding and
skills, and determine ways to improve their learning.
Teachers of Food Technology should employ a range of assessment strategies to ensure that
information is being gathered regarding the knowledge and understanding that are being
acquired, and the skills that are being developed. Strategies should be appropriate to the
outcomes being addressed, be manageable in number and be supportive of the learning
process. Teachers could work collaboratively in planning appropriate assessment strategies.
Working collaboratively leads teachers to develop a shared understanding of the syllabus
standards and also supports teachers in making consistent and comparable judgements of
student achievement in relation to these standards.
In planning for assessment in Food Technology it is important for teachers to consider:

• the requirements of the syllabus
• the accessibility of the proposed activity in terms of language requirements
• the appropriateness of the challenge presented to individual students
• resource availability
• how the task will be administered
• the way in which feedback will be provided.
In planning for assessment, teachers of Food Technology need to consider how results will be
recorded, with a view to ensuring that there is sufficient and appropriate information collected
for making an on-balance holistic judgement of the standard achieved by the student at the
end of the stage. The evidence collected should enable teachers of Food Technology to make
consistent judgements to meet the various reporting requirements that the system, school and
community may have.
55
Food Technology particularly lends itself to the following assessment techniques.
Practical experiences
Practical experiences should occupy much of the allocated time for students of Food
Technology. These practical experiences include hands-on investigation, designing,
producing and evaluating activities that are readily assessed through applying direct
observation and teacher judgement to the process and evaluating documentation when
relevant.
In practical work, Food Technology students move from undertaking teacher-guided work to
a more independent mode. Assessment of these projects should reflect the change in nature
and demand at different stages.
When undertaking practical experiences, students could be assessed on their ability to:
• demonstrate hygienic handling of food to ensure a safe and appealing product
• select and apply appropriate techniques and equipment
• manage WHS issues
• apply appropriate methods of food processing, preparation and storage
• plan, prepare, present and evaluate practical food activities
• apply their acquired knowledge, understanding and skills in different contexts.
Portfolios
Portfolios allow students to record the progress of projects, developing knowledge and skills
in decision-making and setting priorities. They can develop critical thinking skills. When this
technique is used for assessment purposes, students could be assessed on their ability to:
• plan, prepare, present and evaluate food solutions for specific purposes
• collect, evaluate and apply information from a variety of sources.
Research projects and written reports

These can be used to develop students’ analytical, organisational and problem-solving skills.
They may include case studies, evaluation reports, interviews and essays.
Students could be assessed on their ability to:
• collect, evaluate and apply information from a variety of sources

• examine the relationship between food and society
• analyse the factors that influence eating habits and justify food choices
• account for changes to the properties of food which occur during food processing,
preparation and storage.
Presentations
These allow students to develop skills in communicating their ideas in oral, graphic and
written forms using a variety of subject-specific concepts and content. They provide
opportunities for students to develop their skills and reflect on the performances of others.
Assessment strategies may include prepared and impromptu oral presentations, multi-media
presentations and various forms of display techniques.
56
When presentations are used for assessment purposes, students could be assessed on their
ability to:
• evaluate the impact of activities related to food on the individual, society and the
environment
• collect, evaluate and apply information from a variety of sources
• communicate ideas and information using a range of media and appropriate terminology.
Written and practical tests

Written and/or practical tests can be used to determine if students have the necessary skills,
can use correct techniques and can recall, interpret, comprehend and apply knowledge at a
level that is appropriate for them to move on to the next step in the learning process. Tests can
provide information prior to commencing a unit of work, or along the way, about students’
understanding of concepts and allow the teacher to plan further learning activities. It is
important that feedback is provided on test performance in order to enhance student learning.
Peer assessment
Food Technology encourages the active involvement of students in the learning process.
Opportunities exist for individual and collaborative work. Activities involving peer
assessment might include evaluating the contribution of individuals to a group task, and
reflecting on a peer presentation.
Self-assessment
In Food Technology students are encouraged to acquire basic skills to become self-directed
learners. Opportunities exist for students to reflect on their progress towards the achievement
of the syllabus outcomes, using tools such as diaries and journals. This reflection provides the
basis for improving their learning. Developing self-assessment skills is an ongoing process,
becoming increasingly more sophisticated and self-initiated as a student progresses. Students
can assess their own ability to:
• identify their own personal development over time
• identify key indicators and evidence of their own learning.
57

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ISBN 1 7409 9279 2

1.1 The K–10 Curriculum........................................................................................... 5

1.2 Students with Special Education Needs................................................................ 6

3 The Place of the Food Technology Years 7–10 Syllabus in the

Technology K–12 Curriculum ......................................................................................... 9

7.1 Organisation of Content...................................................................................... 14

7.2 Content for Years 7–10....................................................................................... 18

8 Life Skills Outcomes and Content ................................................................................. 38

8.1 Outcomes ............................................................................................................ 38

9 Continuum of Learning in Food Technology K–10....................................................... 45

9.1 Stage Statements ................................................................................................. 45

10.2 Assessment for Learning .................................................................................... 51

10.3 Reporting ............................................................................................................ 53

10.4 Choosing Assessment Strategies ........................................................................ 54

Food Technology Years 7–10 Syllabus

1.1 The K–10 Curriculum

1.2 Students with Special Education Needs

Access to Life Skills outcomes and content in Years 7–10

Life Skills assessment

Assessment should provide opportunities for students to demonstrate achievement in relation

The Australian food industry is growing in importance, providing numerous employment

This knowledge and understanding is fundamental to the development of food-specific skills,

3 The Place of the Food Technology Years 7–10 Syllabus in the

Knowledge, understanding and skills

Objectives Stage 4 Outcomes Stage 5 Outcomes

Students will develop: A student: A student:

Objectives Stage 4 Outcomes Stage 5 Outcomes

Students will develop: A student: A student:

7.1 Organisation of Content

Information and Communication Technologies (ICT)

communicating issues and ideas related to food.

ICTs that students will use include:

Work, Employment and Enterprise

Aboriginal and Indigenous

Civics and Citizenship

Difference and Diversity

During the course, students will:

7.2 Content for Years 7–10

A note to teachers about practical experiences

Core: Food preparation and processing

Students learn about: Students learn to:

proteins and lipids

preparation and processing of food

and processing in domestic and industrial

• discuss the environmental, social, health and

and silver service

• food packaging • outline the functions of packaging, including

Core: Nutrition and consumption

– coronary heart disease

this has on nutrient intake and health

Students learn about: Students learn to:

Focus area: Food in Australia

Students learn about: Students learn to:

Focus area: Food equity

– availability of safe and nutritious food

enable appropriate selection of food

Students learn about: Students learn to: