Food Technology is often referred to as a life skills subject as many students take the knowledge and skills learnt at school and apply it beyond the classroom now and in the future. It is is a practical and theoretical subject that teaches students the importance of: health, safety and hygiene practices, healthy eating, cooking skills and food science. Specifically, it focuses on students creating designed solutions using the design process: design, Investigate, produce and evaluate. They establish detailed criteria for success, including sustainability considerations, and use these to evaluate their ideas and designed solutions and processes

In each year level students engage in a weekly or fortnightly practical class, where they produce a variety of different savoury and sweet recipes by selecting and using appropriate technologies skilfully and safely. Theory classes are often used to explore topics such as food safety, preservation, preparation, presentation and sensory perceptions for healthy eating and wellbeing. Food Technology is compulsory in Year 7 and then it becomes a semester-based elective in years 9, 10 and VCE.  The following electives are offered in years 9 and 10:

  • World of Food – Year 9
  • Cooking for Life – Year 10
  • Food Styling – Year 10
  • Introduction to Food Studies – Year 10
  • VCE Year 11 and 12 

Students in both Year 11 and 12 will also have the opportunity to use their creativity to design, plan and prepare meals suitable for a variety of occasions. By the end of the course they will be able to select appropriate tools and equipment and demonstrate skills required for safe preparation, cooking and presentation of food.

Year 11 students will explore food from a wide range of perspectives. Food origins: food around the world, food in Australia, food markers: food industries, and food in the home are all a part of the year 11 study design. They will study past and present patterns of eating, Australian and global food production systems and the many physical and social functions and roles of food. They research economic, environmental and ethical dimensions of food and critically evaluate information, marketing messages and new trends.

Year 12 Food Studies students will develop an understanding of the following: the science of food: food choice, health and wellbeing, food issues, challenges and futures: environment and ethics and navigating food information. VCE Food Studies takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills.

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