Technology News

Food Technology

We welcome students to the kitchens for 2018. Our focus is to produce quick and healthy meals and snacks with a focus on health, enjoyment and sustainability.

During February:

Year 7 – Students were introduced to the kitchen and made a Toasted Muesli. In theory basic food models are assisting students to make healthy food choices.

Year 8 – Students are building on their knowledge of “The Australian Guide to Healthy Eating” to encourage healthy eating. We have paired the theory with the production of healthy meals; Hamburgers, Tacos and Empanadas.

Year 8 Elective - Edible Gifts– Students are extending their production skills with a focus on making foods that can be packaged as gifts. Valentine chocolates, Summer Berry Jam and Herby Pastry Swirls have all been made and beautifully presented for a gift. 

Year 9 Elective – Multi cultural Munching – After starting our journey with Australian cuisine, Pineapple Upside Down Muffins, we are now exploring South East Asian Cuisine. We have cooked Satays, Curry Puffs, and Singapore Noodles. The Australian Eating Pattern Timeline should have been submitted and we are commencing to plan student designed “Fried Rice”.

Year 10 – The Baker’s Toolkit – Students have learnt the art of biscuit making and applied the knowledge and skills to design and create their own unique biscuit.

VCE Unit 1 – Students have focused on the origin of food from early agricultural food systems and have made contemporary meals using the ancient ingredients. Students have made Middle Eastern Kebabs with Freekah, Super Berry Muesli Bars and Ancient Grain Breakfast Cereal.

VCE Unit 3 - Students have learnt bread making skills and been challenged by the assessment task of creating the bread based Turkish Pide.

We remind Year 7 & 8 students that the Food Studies Booklets are needed every lesson. Some students still need to purchase a book from the General Office for $5. Booklets, Display Folders, Pens are needed for every lesson.

Containers are needed for Production sessions.

All year level are reminded that a display book is needed for production classes.       

We encourage students to make the recipes from school at home and practise their washing up skills.

Happy cooking!

The Food Technology  Team