The Year 8 Food Technology students are introduced to enjoying, preparing, cooking and eating a variety of foods, aiming to foster an understanding of how different foods and food groups affect growth, energy and health.
Food Technology in 2022
Food Technology specialises and explores the application of nutrition principles and the characteristics and properties of food, food selection, preparation, and food issues. Students explore and come to understand the importance of a variety of foods available, nutrition principles, food preparation skills and food safety.
The Food Technology curriculum introduces food production focusing on food as human-produced or harvested resources, and how foods are produced in managed environments such as farms or plantations or harvested from wild stocks and how these can become more sustainable.
The students at St Aloysius develop an understanding of the challenges involved in managing these resources within sustainable agricultural systems. They develop their knowledge and understanding about the managed systems that produce food through creating designed solutions.
A preview of the year
Year 8
Year 9
Year 10
Year 11
Year 12
Year 8
Year 9
The Year 9 Food Technology course explores the different flavours, ingredients and cooking methods used in different cuisines from around the world. They start by looking at Australia and how our cuisine has evolved from pre 1800's to today and the causes of those changes. This year the students all designed a noodle dish from an Asian cuisine they have learnt about.
Year 10
Year 10 students focus on investigating the origins and roles of food through time and across the world. Students explore from hunter-gatherer to rural-based agriculture, to today’s urban living and global trade in food. They look at Australian indigenous food prior to European settlement and how food patterns have changed since. Students investigate cuisines that are part of Australia’s culinary identity today. They consider the influence of technology and globalisation on food patterns.
Year 11
Year 11 have been looking at designing food for a commercial setting and have just completed an assessment task using their knowledge about product development to design a meal that you could buy at the supermarket as a convenience dish
Year 12
Year 12 have been investigating the physiology of eating and the microbiology of digestion. They investigated the functional properties of food and changes that occur during cooking through practical activities. They look at the role of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating. Students are now focusing on what influences food choice. They inquire into the role of food in shaping and expressing identity.
Joanna Grujovski | Learning Leader, Visual Arts & Technology
Margot Chauncy | Food Technology Teacher