Food Technology is an elective 100 or 200-hour course that develops students' knowledge, skills and understanding of the importance of food in ensuring the well being of all Australians. Students develop food skills and an understanding of food properties, processing, preparation, nutrition and consumption. Students learn to evaluate food choices in a range of contexts and to consider technological, cultural, economic, social and environmental factors.
Food Technology Years 7-10 syllabus builds upon the knowledge, skills and experiences developed in mandatory technology education from kindergarten to Year 8 through the Science and Technology K-6 Syllabus and the Technology (Mandatory) Years 7-8 Syllabus. Students may focus further on this subject matter in Years 11-12 through subjects such as: Food Technology, Design and Technology, Hospitality VET, Tourism VET, Technological and Applied Studies Life Skills.
During the 200-hour course students study essential core content: food preparation, nutrition and consumption that have been integrated with content from at least four focus areas. Students will develop skills in the selection, preparation and presentation of food that is nutritionally balanced, culturally and socially significant and safe to consume.
The Board of Studies course performance descriptors have been developed for Stage 5 and describe the main features of a typical student's performance at each grade (A - E) measured against the syllabus objectives and outcomes for the course.
ANAPHYLAXIS Procedures for schools
Please be advised that the Department has released new Anaphylaxis Procedures for Schools 2012.
It is essential that all teachers are aware of and follow the correct procedures. The Procedures have particular relevance to teachers in the Technology Learning Area, especially those subjects with a focus on food preparation and/or sharing.
The Anaphylaxis Procedures for Schools are mandatory. They state:
To minimise the risk of exposure to a high risk allergen, schools should avoid the use of peanuts, peanut butter or other peanut products in curricular or extra-curricular activities. They should also review curriculum materials to make sure that they do not advocate the use of peanuts, peanut butter or other peanut products.
These precautions apply to all schools whether or not any student is known to be at risk from anaphylaxis.
Board of Studies syllabus amendments—Anaphylaxis
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.
In the Food Technology Years 7-10 syllabus an additional Students learn to point has also been added in the Core: Nutrition and consumption section:
· identify dietary strategies that would be adopted by individuals with food allergies
In Food Technology Life Skills Outcome LS3.2 has been amended to include reference to food intolerances/allergies and allergic reactions.
Please be aware of these amendments and ensure they are implemented in teaching and learning.
Making technology learning safer
Teachers need to be attentive to the health and safety of students who are enrolled in their Food Technology classes, especially when participating in food handling and preparation. Implementation of effective risk management strategies are needed to continually provide a safe teaching and learning environment as well as explicit and appropriate teaching and learning activities about safety. Frequently asked questions in food technology are comprehensively answered in the Making Technology Learning Safer link found in the left-hand navigation. It provides safety information and advice for technology teachers, including:
- Learning to work safely: student activities
- NSW DEC safety resources
- Advice for technology teachers
- Other resources
Food in Australia digi stories web site
The Food in Australia digi stories web site project has been developed as an online resource for the Food in Australia focus area in the Food Technology Years 7-10 syllabus. The project encourages students to play an active role in capturing authentic stories of real people in their community and the factors that have influenced their food habits using digital media. The authentic stories are referred to as digi stories. This online resource has been developed in collaboration with students and teachers from participating NSW public schools.
Programming tools and templates These programming tools and templates support the implementation process.
Course plans and units of work Course plans and units of work for Food Technology.
Assessment and reporting Links to the Curriculum Programming and Planning, Assessing and Reporting K-12 policy and related resources on consistency of teacher judgement, moderation and assessment.
Teaching ideas Resources available to support the teaching of Food Technology.