Food Technology 1

Course aim

To introduce students to the skills, knowledge and professional expertise associated with teaching and learning in Food Technologies in secondary school and apply knowledge of the relevant Australian curriculum guidelines when designing, planning and developing Food Technologies teaching resources.

Course content

Students will develop knowledge of the range of requirements when designing, producing and evaluating solutions for healthy eating for a specific audience. They will process and prepare high quality food items with consideration of ethical aspects such as food miles and fair trade. They will consider the traditional and contemporary methods of food production used in a variety of cultures, including Aboriginal and Torres Strait Islander culture and the countries of the Asian region. Students will investigate and analyse how they could adapt content and ideas to suit a variety of different needs. They will then design and develop Design and Technology classroom resources and units of work, analysing and evaluating how they meet curriculum requirements, including further changes that can be made, in a cycle of continual improvement.

Textbook(s)

Lasslett, S, Collins, C 2018, Food for You Book 1, 3rd Edition, Cambridge University Press, Great Britain

Lasslett, S, Collins, C 2018, Food for You Book 2, 3rd Edition, Cambridge University Press, Great Britain

Prerequisite(s)

Nil

Corequisite(s)

Nil

Teaching method

Note: These components may or may not be scheduled in every study period. Please refer to the timetable for further details.

Assessment

Portfolio, Professional plan, Report

Fees

EFTSL*: 0.125
Commonwealth Supported program (Band 1)
To determine the fee for this course as part of a Commonwealth Supported program, go to:
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Fee-paying program for domestic and international students
International students and students undertaking this course as part of a postgraduate fee paying program must refer to the relevant program home page to determine the cost for undertaking this course.

Non-award enrolment
Non-award tuition fees are set by the university. To determine the cost of this course, go to:
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Not all courses are available on all of the above bases, and students must check to ensure that they are permitted to enrol in a particular course.

* Equivalent Full Time Study Load. Please note: all EFTSL values are published and calculated at ten decimal places. Values are displayed to three decimal places for ease of interpretation.