This unit introduces students to basic food preparation, cooking methods and safe food handling procedures. Students extend their practical skills through the preparation of a range of products, focusing on the importance of breakfast and sustainability through reducing food waste. They also develop a comprehensive understanding of the different food groups of The Australian Guide to Healthy Eating and gain an awareness of the applications of this food selection model as a means of choosing foods for a nutritious diet. The practical skills developed in this unit enable students to develop independence and confidence in relation to the preparation and presentation of food.
TEB22: Fabulous Food
In this unit, students extend on their knowledge of key food selection models in Australia and around the world and have the opportunity to critically analyse and reinvent appropriate indigenous food selection models. They study a range of different ingredients and develop their understanding of the physical and chemical properties of food substances. Practical skills continue to be developed, with an emphasis on the preparation of sustainable and nutritious main meals and snacks. The theory tasks will consolidate the knowledge learnt in their practical lessons, with the opportunity to build skills in nutritious and budget friendly meal planning. Students also explore technological advances in kitchen appliances and their impact on Australian domestic and commercial kitchens. They also develop their research and report-writing skills by conducting a survey in this area.
TEC20: A World of Food
This unit involves a study of food patterns, nutrition and meal planning. The emphasis is on foods from other lands. The unit aims to develop in students: (i) an understanding of major nutrients and their functions; (ii) a knowledge of the uses of food selection guides and the Australian Dietary Guidelines in planning and evaluating diets; (iii) an appreciation of the social and cultural factors which influence food selection and food consumption patterns; (iv) familiarity with the technology process (investigating, designing, producing and evaluating).
TEC21: Thinking About Food
In this unit, students study Indigenous Australian cuisine and look at how colonisation and migration has impacted the foods available in Australia today. They look at the different elements of a meal including canapes, entrees, mains and desserts and follow a design brief to create a two-course meal. Students explore the factors that affect food choice such as peers, advertising and personal values and beliefs and investigate how poor food choices can impact our health. Students further extend their understanding of the technology process and broaden their knowledge of the nutritional requirements of adolescents.
TED20: Food for Life
Through this unit, students develop a comprehensive understanding of the digestive system and the different types of digestion. Students explore food allergies and intolerances as well as diet-related health problems. Some of the topics covered include heart disease, obesity and osteoporosis. Students critically analyse the way food production and consumption impacts the environment and how climate change could affect the foods that are grown in the future. They will extend their understanding of concepts such organic farming, sustainability, food waste and food security whilst following the design process to plan and prepare a range of meals.