This unit introduces students to basic food preparation and cooking procedures. It enables them to gain an understanding of the following: (i) basic foods and ingredients; (ii) the methods and terminology used in Food Technology. Students extend their practical skills through the preparation of a range of products, while developing a comprehensive understanding of the different food groups of The Australian Guide to Healthy Eating. They also gain an awareness of the applications of this food selection model as a means of choosing foods for a nutritious diet. The students gain an understanding of appropriate and safe food handling procedures. 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 explore specific food, diet and health issues and develop an understanding of basic nutrition concepts. They study a range of different ingredients and foods, and develop their understanding of the physical and chemical properties of food substances. Students consolidate their understanding of The Australian Guide to Healthy Eating and learn about the applications of The Healthy Eating Pyramid. Practical skills continue to be developed, with an emphasis on the preparation of nutritious products. Students develop an understanding of the continuing impact of technology through studying the various kitchen appliances available to the consumer today. 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 in detail the various factors which influence our food choices. They gain an appreciation of the impact of influences such as migration/cultural background, lifestyle, technology, lifespan stages, nutrition and health status. A detailed examination of the influence of advertising also takes place. The second part of the unit involves a study of the components of menus, including an examination of hors d’oeuvres, entrees, main courses and desserts. Production classes extend and reinforce concepts covered in theory classes. Students also 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 links between food intake and health. Adolescent nutrition and diet-related health problems are the major areas of study. The students examine the changes in food consumption patterns that have contributed to poor health in the general population. Some of the topics covered include heart disease, obesity and osteoporosis. Students develop skills for planning and preparing nutritious meals, and further improve their understanding of the technology process (investigating, designing, producing and evaluating). They also gain an appreciation of elements of food styling and recipe development.