What does the course entail?

The Food Science and Technology General course provides opportunities for students to explore and develop food-related interests and skills. Food impacts on every aspect of daily life and is essential for maintaining overall health and wellbeing.
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This course is highly suited to students who are interested in careers related to food and beverage production and service, hospitality, community services, nutrition or health.
"I have learnt so much about food nutrition - I would recommend this course for everyone!"

What will be covered in this course?

YEAR 11
UNITS 1 & 2

The Year 11 syllabus is divided into two units, each of one semester duration, which are delivered as a pair.

Unit 1 – Food Choices and Health
This unit focuses on the sensory and physical properties of food that affect the consumption of raw and processed foods. Students investigate balanced diets, the function of nutrients in the body and apply nutrition concepts that promote healthy eating. Students devise food products, interpret and adapt recipes to prepare healthy meals and snacks that meet individual needs. They demonstrate a variety of mise‐en‐place and precision cutting skills and processing techniques to ensure that safe food handling practices prevent food contamination.

Unit 2 – Food for Communities
This unit focuses on the supply of staple foods and the factors that influence adolescent food choices and ethical considerations. Students recognise factors, including processing systems, that affect the sensory and physical properties of staple foods. They explore food sources and the role of macronutrients and water for health and nutrition‐related health conditions, such as coeliac and lactose intolerance, which often require specialised diets. Students consider how food and beverage labelling and packaging requirements protect consumers and ensure the supply of safe, quality foods.

Assessment Structure
Individual and group assessment tasks covering:
  • 60% Production (practical)
  • 30% Investigation (written)
  • 10% Response (tests)

YEAR 12
UNITS 3 & 4

The Year 12 syllabus is divided into two units, which are delivered as a pair.

Unit 3 – Food Science
This unit explores the societal, lifestyle and economic issues that influence food choices. Students research the effect of under‐consumption and over‐consumption of nutrients on health and investigate a range of diet‐related health conditions that affect individuals and families. Students follow occupational safety and health requirements, implement safe food handling practices and use a variety of foods and processing techniques to produce safe, quality food products.

Unit 4 – The Undercover Story
This unit focuses on food spoilage and contamination and explores reasons for preserving food. Students investigate food processing techniques and the principles of food preservation. Students examine influences on the nutritional wellbeing of individuals that arise from lifestyle and cultural traditions. They implement principles of dietary planning and adapt recipes and processing techniques when considering specific nutritional needs of demographic groups. Students apply the technology process to address a product proposal and produce a preserved food product.

Assessment Structure
Individual and group assessment tasks covering:
  • 40% Production (practical)
  • 30% Investigation (written)
  • 15% Response (tests)
  • 15% Externally set task (written)
The Externally Set Task included in Year 12 is a written task developed by the School Curriculum and Standards Authority and administered by the school. All students studying the course in Western Australia will sit the same assessment task in Term 2.
Head of Learning Area: Ms Rebecca Tennant
Contact Number: 9591 4245
​Contact Email: [email protected]