Spotlight on Food Technology 

Year 8 Food Technology

Students have been exploring allergies and The Australian Guide To Healthy Eating.  The recipes this year are helping students explore heat transfer methods, cooking methods and the function of ingredients in recipes. The recipes we have made include: upside down pineapple cake, mince and vegetable parcels, coffee scrolls, fettuccine carbonara, pizza and bread & butter pudding. 

Year 9 'Science of Food'

Students have been exploring the Physical and Chemical Reactions that occur in food when we use certain preparation and cooking techniques. We have explored the process of Dextrinisation through examining toast and making Calzone, Aeration of egg whites through making Japanese Souffle Pancakes, Gelatinisation through Creamy Pasta, Gelling on Jam for our Jam Donuts and many more. 

Students are developing an understanding of the importance of Science behind cooking and its impact on creating dishes that look, smell and taste delicious. 

Year 9 'Around the world in 80 bites'

Pack your bags and join us as we travel around the world! This Term, the Year 9's have been cooking foods from different countries and learning about different cultures. So far, we have learned about Japan, China, Germany, Australia, Greece, Thailand and Indigenous Ingredients. 

Year 10 'You are what you eat'

This term, students have been  looking at the impact of sugar on our diet and analysing ‘diet fads’. We have made a range of different foods and tried to create healthier versions of foods. We have looked at the Design Process and sensory appreciation of food. Earlier in the Term, students designed their own Power Bowls and the meals produced were great. In the last week of term, students chose to 

make cinnamon scrolls which left the kitchen smelling amazing!

Year 10 'For the Love of Food'

Students have been exploring the impact food production has on the environment and how technology and climate change is impacting the way we produce food. Students have been developing their cooking skills through making a range of recipes each week lemon myrtle biscuits, corn and haloumi fritters, pasta bake, caramelised onion tart, sticky date pudding and apple tarte tatin. Each week we have been reflected on the recipes evaluating the changes cooking food has on the ingredients and the purpose of key ingredients.  

VCE Food Technology

This term, our Year 11 students have been learning about hunter-gatherer societies and cooking with ancient grains. We have also been looking at the impact of industrialisation and globalisation and the early trade of food commodities such as coffee, oil, sugar, spices and grains. 

Year 12 Students have been focussing on digestion and eating for satiety. We have carefully studied differences in dietary requirements across the lifespan with the aid of the Australian Dietary Guidelines. We have also learnt about allergies and intolerances and how to modify different recipes to suit a range of dietary requirements. 

Across Year 11 and 12, our practical classes have reflected closely to the theoretical components of our course, and our students have explored different foods they may never have cooked before. 

In the last week of the term, we focus on ‘sustainability’ and cook with whatever ingredients we have in the fridge and pantry in order to minimise waste.