* This is a Material Intensive Elective. Confirmed enrolment in this Elective is conditional on payment of the Material Intensive charge of $55.
In this subject students will be gaining and developing knowledge that they have previously learnt in the junior years of food.
A focus will be placed on the key food groups looking at how each individual food group are classified, functions of the food group within a recipe or a product, the key nutrients of each food group and important processes that are carried out when the key food group is used within cooking. This will aid in deepening their understanding of the functional properties of food.
They will also focus on the industry standards/ food legislation, safety within the kitchen, cooking methods, sensory analysis, the principals of cooking, food packaging, social and cultural influences on food and eating for good health.
A mini folio will also be completed by the students where they focus on the design process, from start to finish.
The production will challenge students by using complex processes and will enable them to become competent in developing and presenting new and creative recipes.
They will also focus on developing their work practices (ensuring that they are efficient within the kitchen), development of knife skills and professional presentation techniques of food.
Contact Teacher - Claire Lee Technology Domain L