Food Technology HSC Syllabus

Resource Description

**Note** The Syllabus PDF is no longer directly viewable on our site to comply with NESA Copyright Policy. You will be directed NESA website to view the Syllabus Curriculum.

Stage 6 Preliminary Course Content:

• Food Availability and Selection
  • Influences on food availability
  • Factors affecting food selection
• Food Quality
  • Safe storage of food
  • Safe preparation and presentation of food
  • Sensory characteristics of food
  • Functional properties of food
• Nutrition
  • Food nutrients
  • Diets for optimum nutrition

Stage 6 HSC Course Content:

• The Australian Food Industry
  • Sectors of the AFI
  • Aspects of the AFI
  • Policy and legislation
• Food Manufacture
  • Production and processing of food
  • Preservation
  • Packaging, storage and distribution
• Food Product Development
  • Factors which impact on food product development
  • Reasons for and types of food product development
  • Steps in food product development
  • Marketing plans
• Contemporary Nutrition Issues
  • Diet and health in Australia
  • Influences on nutritional status