{"id":4150,"date":"2026-06-10T11:18:45","date_gmt":"2026-06-10T01:18:28","guid":{"rendered":"https:\/\/www.newington.nsw.edu.au\/academic-guides\/academic-guide-years-11-12\/hsc\/hsc-subjects\/design-and-technology-2\/"},"modified":"2026-06-10T11:25:13","modified_gmt":"2026-06-10T01:25:13","slug":"food-technology","status":"publish","type":"page","link":"https:\/\/www.newington.nsw.edu.au\/academic-guides\/academic-guide-years-11-12\/hsc\/hsc-subjects\/food-technology\/","title":{"rendered":"Food Technology"},"content":{"rendered":"\n<h2 class=\"wp-block-heading\">Course Description<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Preliminary Course<\/strong>&nbsp;[Board Developed] 2 units<br><strong>HSC Course<\/strong>&nbsp;[Board Developed] 2 units<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Course Description<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Food Technology Stage 6 explores the relationship between food, nutrition, health and the Australian food industry. Students develop an understanding of food production from paddock to plate while investigating the scientific, technological, social and economic factors that influence the food we eat.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The course combines practical food preparation with research, analysis and problem-solving skills, providing students with opportunities to investigate contemporary nutrition issues, food manufacture, product development and the changing nature of Australia&#8217;s food industry.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the Preliminary course, students examine food availability and selection, nutrition and food quality while developing practical food preparation and investigative skills. Students undertake practical experiences and research activities that strengthen their understanding of food systems and consumer choices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the HSC course, students investigate the Australian food industry, food manufacture, food product development and contemporary nutrition issues. Through practical investigations and case studies, students apply their knowledge to real-world contexts and develop skills in communication, analysis and informed decision-making.<\/p>\n\n\n\n<div style=\"height:64px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Main Topics Covered<\/h2>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><strong>Preliminary Course (Year 11)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The following units are studied:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Food Availability and Selection<\/li>\n\n\n\n<li>Food Quality<\/li>\n\n\n\n<li>Nutrition<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Studies are enhanced through:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Practical Food Investigations<\/li>\n\n\n\n<li>Food Preparation and Sensory Evaluation<\/li>\n\n\n\n<li>Research and Communication Skills<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<p class=\"wp-block-paragraph\"><strong>HSC Course (Year 12)<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The following units are studied:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The Australian Food Industry<\/li>\n\n\n\n<li>Food Manufacture<\/li>\n\n\n\n<li>Food Product Development<\/li>\n\n\n\n<li>Contemporary Nutrition Issues<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">Studies are enhanced through:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Practical Applications<\/li>\n\n\n\n<li>Product Analysis<\/li>\n\n\n\n<li>Industry Case Studies and Research<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">&nbsp;<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div style=\"height:48px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">Where can Food Technology take you?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Food Technology provides an excellent foundation for further study in nutrition, food science, health, business and hospitality-related fields. It complements university pathways and careers including:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Nutrition and Dietetics<\/li>\n\n\n\n<li>Food Science and Technology<\/li>\n\n\n\n<li>Sports Nutrition and Performance<\/li>\n\n\n\n<li>Product Development and Innovation<\/li>\n\n\n\n<li>Food Manufacturing and Production Management<\/li>\n\n\n\n<li>Public Health and Health Promotion<\/li>\n\n\n\n<li>Laboratory and Medical Sciences<\/li>\n\n\n\n<li>Food Safety and Quality Assurance<\/li>\n\n\n\n<li>Environmental Health and Food Legislation<\/li>\n\n\n\n<li>Business and Entrepreneurship within the Food Industry<\/li>\n<\/ul>\n<\/div>\n\n\n\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div style=\"height:50px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h2 class=\"wp-block-heading\">How is Food Technology different from Hospitality?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">While both subjects involve a focus on food, they have very different focuses.&nbsp;<strong>Food Technology<\/strong>&nbsp;is an academically rigorous HSC course that explores the science of food, nutrition, health, product development, food manufacturing and the Australian food industry. Students investigate how food impacts individuals and society through research, analysis and practical investigations.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Hospitality<\/strong>, on the other hand, is a vocational course that develops industry-specific skills for employment in hospitality settings, such as commercial cookery, food and beverage service and customer service. It has a strong practical focus and includes workplace learning opportunities that provides students with a globally recognised qualification that will project them into the workforce.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Course Description Preliminary Course&nbsp;[Board Developed] 2 unitsHSC Course&nbsp;[Board Developed] 2 units Course Description Food Technology Stage 6 explores the relationship between food, nutrition, health and the Australian food industry. Students develop an understanding of food production from paddock to plate while investigating the scientific, technological, social and economic factors that influence the food we eat. 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