Accessible for every student in the Food Technology classroom
A strong focus on design thinking and skills development
New classroom-tested recipes and activities
Encourages students to interact with the study of food in new and varied ways
Best-practice examples of sustainable and ethical processes and innovations in food systems and food safety equip students with the knowledge to be ethical consumers in local and global contexts.
Students are encouraged to examine social, cultural and health considerations in the understanding and application of the principles of good nutrition.
The flexible single resource structure for Years 7-10 introduces and reinforces knowledge and skills to meet the needs of each student, regardless of their understanding about food, nutrition and cooking.
Contemporary content covering Australian and international contexts, trends, techniques, and ingredients will present every student with familiar and new concepts as they develop their skills in the kitchen.
The design-driven approach empowers students to make informed food choices and to apply design thinking as they create innovative solutions to meet specific needs.
Skills development is carefully scaffolded to ensure that students not only build essential food processes and production skills, but will be equipped with valuable design thinking, project management, enterprise, and innovation skills they can use into the future.
Learning intentions introduce each chapter and help students understand what they currently know and what they will be learning. Learning reflections throughout the chapter and end-of chapter review questions help strengthen and consolidate this understanding.
New recipes reflect contemporary trends, and include Indigenous Australian ingredients, First Nations food techniques or processes, and international foods and practices.
Our recipes have been tested in a school setting to ensure they can be successfully completed in the Food Technology kitchen, but they are also easily created at home using equipment that is readily available.
A range of practical activities beyond cooking allow students to actively engage with the study of food outside the kitchen environment.
Many activities incorporate different elements of the design process, as they build toward making and responding to design briefs and developing creative solutions.
