VCE+Food+and+Technology


 * FOOD & TECHNOLOGY**
 * UNIT 1: Food and its preparation**
 * _**

In this unit students study safe and hygienic food handling and storage practices to prevent food spoilage and poisoning, and apply these practices in the preparation of food. Students will also examine the links between classification of foods and their properties using a variety of processes and equipment. They investigate quality and ethical considerations in food selection. Students use the design process to meet the requirements of design briefs to maximise the qualities of key food.

This area of study provides students with an understanding of the work practices involved in preparing food hygienically to prevent food spoilage and food poisoning, and the principals of working safely when preparing food. Students examine causes of food spoilage and poisoning, and the requirements for the correct stoage of food. They use tools and equipment safely to produce quality outcomes in food production.
 * Area of study 1: Keeping Food Safe**

This area of study students develop an understanding of the classification of foods and explore the physical, sensory and chemical properties of key foods. Students investigate the importance of the functional properties of foods and their impact on food preparation and processing. They apply this knowledge for optimal results when preparing food and using the design process. They investigate quality and ethical considerations in food selection such as fair trad and intensive farming practices. = = Students will investigate the appropriate tools and equipment to proscue optimim reslts, including the laest development in food technology. Students reserarch, analyse and apply the most suitable food preparttion, processing and cooking tecniques to optimise the physcial, sensory and chemal properties of food. Students work both independently and as a member of a team to reserach and implement solutions to desighn brief. They use the design process to respond to challenges of preparing food safely and hygiencally for a range of contexts and consumers, taking into account nutritional considerstions, social and cultural influences, and resources access and availablility. Students also explore environental considerations when planning and preparing meals.
 * Area of study 2: Food Properties and Preparation**
 * UNIT 2: Planning and preparation of food **
 * __________________________________________________________________________________________________________________________________ **

This area of study provides students with the opportunity to investigate various methods and tools and equipment used in food preparation and presentation for optimum results. Students examine tools and equipmet including the latest technology developments. They examine the effects on physical, sensory and chemical properties of key foods when applying different methods of preparation and cooking. Students implement a range of skills and processes in food preparation, safely and hygincially.
 * Area of study 1: ****Tools, equipment, preparation and processing **

This area of students examine the impact of social and cultural influences when planning preparing meals, and prepare foods to suit specific nutritional needs. They investigate the impact on plannning of resources availablitly and environmental considerations. Students work individually and in teams applying their knowlege and problem-solving skills, using the design process, to plan and prepare meals to meet specifications outline in design briefs for a range of contexts. They evaluate the outcomes of their planning production activities.
 * Area of study 2: ****Planning in food preparation **


 * UNIT 3: Food product development **


 * __________________________________________________________________________________________________________________________________ **

This unit requires students to analyse the functions of the natural components of key foods and use in food preparation. They will develop an understanding of the roles and responsibilities of and the relationship between the governing food authorties in food production.They will also investigate food poisoning and spoilages using relevant regulations.

Students will write and design plan develped from a design brief as preparation for unit 4.


 * Areas of study **


 * 1. Maintaining food safety in Australia **


 * 2. Food preparation and processing **


 * <span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">3. **<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;"> **Developing a desighn plan folio**

<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">In this unit the students develop individual prodction plas for the proposed four to six food items and implement the design plan they established in Unit 3. In completing this task, students apply safe and hygienc work practices using a range of preparation and production process, including some which are complex..

<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">Students examine food product development, and research and analyse driving forces that have contributed to product development. They investigate issues underprinning the emerging trends in product development, including social pressures, consumer demand, technological developments and environmental considerations. Students also investigate food packaging, packaging systems and marketing..


 * <span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">Areas of study **


 * <span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">1. Implementing a design plan **


 * <span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">2. Food Product development **


 * //<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">End-of-year examination (Unit 3 and 4) //**

**<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">Description **
<span style="font-family: "Arial Narrow","sans-serif"; font-size: 13.32px;">Students will answer a set of questions covering all outcomes in Units 3 and 4. All of the key knowleges and skills that underpin the outcomes in Units 3 and 4 are examinable.