Food Technology

This term during our Food Technology sessions, senior students have had the opportunity to use their understandings and apply their knowledge and preferences for flavours and spices. They have explored cooking with food safety when cooking chicken and learning how to select the correct knife when preparing food. They also investigated the function of eggs and types of pasta and its history.

The junior grades have been completing the five food groups series, applying their understanding of the indigenous and Australian Guide to Healthy Eating poster, making comparisons between the two and applying their understanding in choosing healthy foods. Then demonstrating that they are  become critical learners.

The grade 3’s are comparing food models across Asia and preparing a selection of Asian style foods. They also compared the Australian model of food, also referring to the indigenous model. The grade 4’s have been exploring cultural foods and pastry investigating its adaptability in cooking sweet and savoury foods.

Sally Wilson

Food Technology