Year 9 Food Technology provides exploration of advanced cooking techniques and global flavours. Students’ knife skills will be advanced in both knife safety and advanced food preparation methods, tackling tasks like julienning (fine slicing) vegetables and tempering (heat treatment process) chocolate. Students will delve deeper into culinary science and develop their understanding of how different ingredients react during cooking. This knowledge will empower students to experiment with innovative recipes and create dishes that are both delicious and visually appealing.
This course also fosters a greater awareness of dietary needs and cultural influences on food. Students will explore the cuisines of different regions and become familiar with unique flavours and cooking styles. Through planning, teamwork, and presentations, they will develop communication and collaboration skills in the kitchen environment. After completing Year 9 Food Technology students will have taken a significant step towards becoming a more independent and creative cook, ready to take on new culinary challenges.
Students will explore a variety of different media to develop their understanding of, and produce written work addressing, the factors that influence cooking techniques and the nutritional value of meals. Students will be introduced to, and practice a variety of different culinary skills/techniques.
Students will explore a variety of different media to develop their understanding of, and produce written work addressing, the factors that influence food safety and meal planning. Students will further refine their culinary skills through practice in creating a variety of recipes.
Assessment 1: Pantry Staples Master Chef Challenge – demonstrate your culinary skills in the creation of a meal using common items found in many pantries.
Assessment 2: Deconstructing a Big Mac – demonstrate your learning of nutrition and meal planning by examining common and popular food items.
VCE General
