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  5. Curriculum Mapping - Food Technology Stage 5
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Respect and Responsibility

Promoting values in education

Curriculum Mapping

Food Technology Stage 5
Syllabus links Opportunities for learning

Objectives

Students will develop:

1 knowledge, understanding and skills related to food hygiene, safety and the provision of quality food

Outcomes

A student:

5.1.1 demonstrates hygienic handling of food to ensure a safe and appealing product

5.1.2 identifies, assesses and manages risks of injury and OH&S issues associated with the handling of food

Students learn about:

Food preparation and processing

  • food safety and hygiene practices including
  • personal hygiene
  • food hygiene
  • safe work practices
  • methods and equipment used in the preparation and processing of food

Students learn to:

  • demonstrate safe, cooperative and hygienic work practices
  • assess food handling requirements for a variety of situations
  • describe legislation specifically linked to food safety
  • demonstrate appropriate selection of techniques and equipment in food preparation

Students undertake a range of Occupational Health and Safety activities related to food production and food hygiene and subsequently undertake practical experiences that allow them to demonstrate their understanding of these concepts. Students observe workplace practices through case studies and work place visits to examine first-hand safety practices in industrial and commercial settings. Through this students develop a sense of responsibility to ensure that they adopt safe work practices. They become aware of the rights of the individual to receive safe food products and when working in teams accept the responsibility that the food products they produce are safe for others to consume and enjoy.

Students accept responsibility for the selection of appropriate techniques when preparing food to ensure the most safe and efficient practice is adopted.

Teachers will be able to identify the risks associated with practices which are driven by cost imperatives and the effect of these priorities on food hygiene and safety.

Dimensions of respect and responsibility:

Objective

Students will develop:

3. knowledge and understanding of nutrition and food consumption and an appreciation of the consequences of food choices on health

Outcome

A student:

5.3.1 describes the relationship between food consumption, the nutritional value of foods and the health of individuals and communities

Students learn about:

Nutrition and consumption

  • implications of under and over nutrition and diet-related disorders
  • food consumption in Australia and the impact this has on nutrient intake and health
  • national guidelines for healthy eating including the National Dietary Guidelines for children and adolescents
  • nutritional requirements of different stages of the lifecycle

Students learn to:

  • outline conditions of over and under nutrition with reference to at least two diet-related disorders
  • explore the incidence of and reasons for eating disorders in women and men
  • relate the impact of changes in food consumption patterns to health
  • outline how diet can assist in preventing and managing dietary disorders
  • identify broad guidelines for healthy eating to promote optimal health and prevent disease
  • Outline the special nutritional requirements at different stage of the lifecycle for both females and males
  • design, plan and prepare balanced diets for various stages of the lifecycle

Through a study of core Food Technology concepts students develop an awareness of their responsibility to develop nutritious eating habits for the benefit of their future good health. Examination of the increasing number of diet related diseases in undertaken and students become aware of the responsibilities of governments, schools, other systems and individuals in encouraging and promoting healthy eating patterns.

Nutritional requirements for individuals throughout their lifecycle are discussed, along with a study of current trends and eating habits. Students are able to accept responsibility for making wise food selections. They learn to identify and respond to various media campaigns that are designed to encourage poor eating habits.

Students are able to reflect on the impact of consumerism and advertising individual and community food choices. Students may also consider the situation of communities suffering from a lack of food or types of food.

Dimensions of respect and responsibility:

Objective

Students will develop:

6. knowledge and understanding and appreciation of the significant role of food in society

Outcomes

A student:

5.6.1 examines the relationship between food, technology and society

5.6.2 evaluates the impact of activities related to food on the individual, society and the environment

Students learn about:

Food in Australia

  • use of foods native to Australia
  • multicultural influences including
    • effects of immigration on lifestyle and food habits

Food equity

  • circumstances that bring about food inequity
  • groups that may experience food inequity in developed and developing countries such as
    • rural and isolated people
    • Aboriginal and Indigenous people

Food service and catering

  • employer and employee rights and responsibilities with regard to food establishments such as
    • OHS Act
    • anti-discrimination legislation
    • EEO principles

Food trends

  • factors influencing acceptance of food trends including
  • cultural taboos and beliefs (eg acceptance of non-traditional food sources and delicacies)
  • tradition (eg foods traditionally served at occasions such as Easter, Ramadan, Hanukkah, Chinese New Year)

Students learn to:

Food in Australia

  • consider the nutritional implications to Indigenous Australians of less traditional food being eaten as a consequence of European settlement
  • identify the major multicultural influences on contemporary Australian diets
  • investigate/examine the food habits of a specific culture

Food equity

  • explain the circumstances that relate to food inequities
  • identify groups at risk of food inequity locally and globally

Food service and satering

  • outline the responsibilities of the employer and employee under various Acts and legislation with regard to food establishments
  • assess and manage risks when preparing and managing food
  • demonstrate safe work practices when preparing and serving food

Food trends

  • relate the factors that influence the acceptance of new food trends to examples of recent trends

The dimensions of respect and responsibility are encountered through the study of different Food Technology focus areas. During this study students are provided with opportunities to examine food production and distribution globally and debate the responsibilities of individuals, groups and governments in ensuring food equity is a right for all individuals.

Though a study of the Food Technology workplace students are empowered to ensure that their rights as an employee are upheld while accepting responsibility to guarantee the safety of themselves and those they work with.

Students examine the impact of changing food trends upon the eating patterns of different cultures and are provided with opportunities to experience cuisine of different groups. Students will benefit from visits to a range of multicultural restaurants where the customs of different groups are examined and discussed. The rights of others to practice and observe specific food customs are realised as students interact with people from different cultural groups.

Dimensions of respect and responsibility:

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