The Food Science and Technology course is a practical and engaging course that explores the important role food plays in our daily lives, health and communities. Students develop their knowledge of nutrition, food safety and the sensory and functional properties of food, while applying this understanding in real kitchen settings. They investigate how food is produced, processed and supplied, from paddock to plate, and learn how to design and adapt recipes to meet the nutritional needs of different groups, including those with specific dietary requirements. With a strong focus on safe work practices and sustainability, students gain valuable skills in food preparation, organisation, teamwork and problem-solving.
Throughout the course, students complete a combination of practical and written assessments, including designing and producing food products, applying a variety of processing techniques, and demonstrating safe and efficient kitchen practices, as well as research tasks, planning, and evaluation of their work.
This course opens doors to future careers in nutrition and health, hospitality, food production and community services, making it an excellent choice for students who enjoy hands-on learning and want to build real-life skills.