Food Technology

This term we have had 24 practical classes running from year 7-10 with various topics investigated and recipes produced by our talented students. 

Food Studies

Students have focused on sustainability in the food industry with topics such as ethical eggs, dairy sustainability, the slow food movement and the impact of waste on the environment. Students finished off the term with learning about the design process and designed and produced their own parmigiana for a ‘parma night’.

Choice of Flavours

Indigenous ingredients and making the Australia iconic lamington was first on the learning agenda, students then investigated and produced a range of dishes typically seen all over the world that are of an European origin. 

Food for all

Precision cuts, garnishing and menu sequence is the common vocabulary used in this class. Students have prepared a range of dishes including hot and cold finger food, breads and entrees using various ingredients and methods of cookery. 

Food creations

Students have investigated different events and celebrations held all over the world including valentines days, Australia day and many religious events.

 Café culture

Our pop up cafes have been operating on Tuesday and Thursdays offering barista style beverages to staff with yummy café snacks just as chocolate cake and yoyos. 

World on a plate

Students have produced a range of dishes typical of Australia, china, Italy, France, Mexico and Greece.  

Paddock to plate

Exploring the process of food from the paddock to plate, students have produced a range of snacks using fresh, local and nutritional ingredients.

Foods - Year 7 & 8

Students in year 7 and 8 have been busy producing lots of healthy snacks including designing their very own new designer muffins.

A reminder:

Please ensure your child brings a container to school on practical days to ensure you get a taste of the food they produce. 😊

Food Technology teachers

Anna, Jodie, Kerry, Alice and Kristen