Unit 1
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Unit 2
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Food and its Preparation
This unit examines the physical and chemical properties of food, and the way these properties influence food preparation, storage and presentation within a small-scale operation.
Areas studied
- Properties of food
- Factors in food preparation
- Food hygiene and safety
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Planning and development
This unit is based on the preparation of food for small-scale operation and examines planning, preparation, evaluation and modification to meet specific needs. It also looks at the impact of technological development on food production.
Areas studied
- Planning in food preparation
- Food and technological developments
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Unit 3
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Unit 4
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Food Product Development
This unit shifts the focus from small-scale food operations to industrial scale. It explores the development, analysis and marketing of a range of food products including new and modified food products. Modified products are examined in terms of technological change, changing needs/demands and characteristic changes/improvements.
Areas studied
- Product development and marketing
- Modified food products
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Food production & controls
This unit is based on the production of food in industrial and commercial settings, it examines the different methods of preparing and processing food and the reasons for processing food. You will study the controls on food supply and production that influence the type, nature and quality of food available to Australian consumers.
Areas studied
- Food preparation and processing
- Food production controls
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| Assessment: Assessment for Food and Technology is based on: Units 3/4 – School assessed course work 40%, School assessed task 30%, Examination 30% |
