Year 9 Food Technology

Food Safari

At Year 9, Food Technology is offered as a semester based subject. This subject focuses on the cultural influences on our food choices, examining their historical perspective and availability, the impact they have on us today, and choices we make as residents of Melbourne. The classes include an introduction to a variety of food preparation methods, ingredients specific to cuisines and the use of appropriate tools and equipment. The subject consists of five lessons per fortnight, with three of these involving food production.

Students are assessed according to the Victorian Curriculum Standards with particular emphasis on their Personal and Social Capability.

Food Technology at Year 9 encompasses a range of technology use and allows students to develop their creativity and innovation through the design process.

Future Career Opportunities that could stem from studying Food Technology include: Home Economist/Teacher, Dietitian, Environmental Health Officer, Food Critic, Nutritionist, Food Technologist as well as many other career opportunities.

Skills developed in Food Technology provide students with excellent decision making skills and the ability to work through problems with clarity and sound understanding. The study of Home Economics provides:

  • an academic discipline in the areas of research
  • an arena for everyday living for individuals, families and communities
  • as a curriculum area facilitating students to develop and discover how to use resources and making sound decisions

(adapted from: Creating Home Economics Future: The Next 100 Years. Pendergast D etal, 2012)



Students commence this study with an examination of what defines Australia’s cuisine. Topics covered relate to different areas and nationalities focussing on key ingredients and techniques some of which are specific to each country.


Students use their selected ingredients to design food products linked to the topic theme. Appropriate materials and techniques need to be selected. Students work independently and as teams to design products and develop recipes based on specification outlined to them in a design brief.


Students are involved in significant practical sessions to increase skill development and experience the production of recipes related to the unit of study. This includes production of their own designs using a range of techniques. During these classes students also learn how to handle food safely in line with the Australian Dietary Guideline 5 – Care for your food, prepare and store it safely.


Students independently evaluate their own products and, when working with partners and in teams, their group’s product, assessing the techniques and materials used as well as the completed food product. This is completed as a sensory evaluation. Students also self and peer evaluate and reflect on their work practices.

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