gladstone.park.sc@education.vic.gov.au (03) 9933 0500

Food Technology

Food Technology, a part of the Design and Technologies Learning Area, aims to increase students’ knowledge and develop their confidence when working with food.

Food technology at Gladstone Park Secondary College is taught by passionate teachers with a wealth of knowledge and experience in food, health and nutrition. Food Technology education begins in Year 8 as a compulsory subject before becoming a popular elective option from Year 9 onwards. Food Technology continues as an elective through to VCE where it becomes known as VCE Food Studies.

Food Technology is designed to build the capacity of students to make informed food choices. Students analyse and respond creatively to design challenges, whilst also considering the economic, environmental and social impacts of technological change and reflect on how they can contribute to a sustainable future. Students learn skills and knowledge of food practices and gain important life skills such as organisation, problem solving and time management. They also develop team building skills through group work in both theory and practical classes.

Two specialised semester long subjects are offered in years 9 and 10. In year 9 students can choose Bakehouse and/or World of Foods while Year 10 electives include Food for Life, Food for Work and Food Technology (Advanced).

VCE Food Studies continues to build on students’ knowledge and skills developed though 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.  Students explore food from a wide range of perspectives. They study past and present patterns of eating, Australian and global food production systems and the many roles food plays in our lives.

Practical work is integral to Food Studies and includes cooking, demonstrations, creating and responding to design briefs, dietary analysis, food sampling and taste-testing, sensory analysis, product analysis and scientific experiments.

 

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