Skip to main content Skip to navigation

Content description VCDSTC058

Design and Technologies / Levels 9 and 10 / Technologies Contexts / Food specialisations
Content description
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating
Elaborations
  1. experimenting with food preservation methods such as freezing and dehydrating to determine changes to food structure and how these impact on designing healthy food solutions, for example dehydrating fruit for the lunch box
  2. conducting sensory evaluations of a range of foods to determine how these characteristics might be used to enhance food solutions, for example taste testing a variety of grains, comparing home-produced foods to commercial foods
  3. determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger zone temperatures for a food product or service
  4. preparing and presenting foods using a range of techniques to ensure optimum nutrient content, flavour, texture and visual appeal, for example, creating a healthy snack for the canteen and using food photography and digital technologies to promote the item in a healthy eating campaign
Curriculum resources and support
Find related teaching and learning resources in FUSE*
Find related curriculum resources on the VCAA resources site
*Disclaimer about use of these sites

Go to Design and Technologies curriculum

Scroll to the top of the page