Food Technology 2 - Senior School

Course aim

To explore the complexities of food and nutrition process in relation to active, healthy living, enhance practical food skills and plan Food Technology resources aligned to relevant curriculum frameworks for senior years of schooling.

Course content

Students will consolidate their knowledge and skills for designing, producing and evaluating solutions for sustainable and safe food production and consumption. Students 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 and the countries of the Asian region. Students will design and develop Food Technology classroom resources and units of work, and analyse and evaluate how they meet the relevant Australian curricula requirements.

Textbook(s)

Cameron, S 2011, Cookery the Australian Way, 8th edition, Home Economics Victoria , Australia

Prerequisite(s)

Common to all relevant programs
Subject Area & Catalogue Number	Course Name
EDUC 1089	Food Technology 1

Corequisite(s)

Nil

Teaching method

Component	Duration
INTERNAL, CITY EAST
Tutorial	3 hours x 6 weeks
Practical	3 hours x 6 weeks
INTERNAL, MAWSON LAKES
Tutorial	3 hours x 6 weeks
Practical	3 hours x 6 weeks

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 4A)
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.