Food and TechnologyAt TSSM we cover VCE Food and Technology in more detail than any other educational institute in Victoria.
With a professional Food and Technology teacher, whom is a current VCE Assessor, we are able to provide students with six intensive programs throughout the year.
Why would you go anywhere else? Please read below for specific course information.
Summer School - Head Start to Unit 3
Students will develop a clear understanding of all Unit 3 Areas of Study including; Food preparation and processing; Maintaining food safety in Australia; and Developing a design plan folio.
Our detailed Summer School Food and Technology Program is eight hours in length and held over two days at TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).
This program is designed to review the important concepts from Unit 1 and 2 Food and Technology and expand on them giving students a thorough insight on what to expect in Unit 3 Food and Technology.
Unit 3 content will be covered in detail over the two days with most of the emphasis on practical application of learned concepts to SACs and examination style questions.
This program is designed to ensure that students are ready to tackle Unit 3 material with confidence and to improve the skills necessary to perform well in this Unit.
This program is conducted in a friendly classroom atmosphere, with a limit of forty students per class ensuring that students can ask questions.
Winter School - Head Start to Unit 4
Students will develop a thorough understanding of all Unit 4 Areas of Study including; Implementing a design plan; Product development; and New and emerging food trends.
Our detailed Winter School Food and Technology Program is five hours in length and held at TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).
This program highlights the key areas which are critical in giving students a head start to Unit 4 studies and SACs for Food and Technology.
Unit 4 content will be covered in detail with most of the emphasis on practical application of learned concepts to SACs and examination style questions.
This program is designed to ensure that students are ready to tackle Unit 4 material with confidence and to improve the skills necessary to perform well in this Unit.
This program is conducted in a friendly classroom atmosphere, with a limit of forty students per class ensuring that students can ask questions.
Unit 4 - 12 Week Intensive Tutorial Classes
Students will receive intense instruction on all Unit 3 and 4 Areas of Study including; Food preparation and processing; Maintaining food safety in Australia; Developing a design plan folio; Implementing a design plan; Product development; and New and emerging food trends.
Our 12 Week Intensive Food and Technology Tutorial Classes are twenty-eight hours in length and held at TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).
This program covers all Unit 3 and 4 material in detail and concentrates on the application of theory to examination style questions necessary for peak performance in the Food and Technology final examination.
Students will be able to sharpen their skills by completing an extensive range of examination style questions throughout the program.
Students will be in groups with similar task oriented students in a friendly classroom atmosphere. With a limit of only eight to twelve students per class, this ensures that students can really develop.
Unit 4 - September Holiday Program
Students will receive intense instruction on all Units 3 and 4 Areas of Study including; Food preparation and processing; Maintaining food safety in Australia; Developing a design plan folio; Implementing a design plan; Product development; and New and emerging food trends.
Our September Holiday Food and Technology Program is eight hours in length and held at TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).
The objective of this program is to give students a detailed overview of the entire Food and Technology course content with particular emphasis on examination related questions.
Students will be asked to complete examination style questions throughout the program and be instructed on the correct solutions.
This will ensure that students improve their time management skills in preparation for the official examination.
This program is conducted in a friendly classroom atmosphere. With a limit of forty students per class, this ensures that students can really develop.
Unit 4 - 4.5 Hour Final Program
Students will receive intense instruction on all Units 3 and 4 Areas of Study including; Food preparation and processing; Maintaining food safety in Australia; Developing a design plan folio; Implementing a design plan; Product development; and New and emerging food trends.
Our 4.5 Hour Food and Technology Exam Revision Program is held at TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).
This program will give students a quick overview of the entire course, however the emphasis of the program will be to cover as many examination style questions as possible, whilst highlighting common examination pitfalls and the assessor's tips on how to approach and complete the examinations within the given time frame.
Although not compulsory, TSSM recommends that students will benefit most from this program if they also attend the September Holiday Program for Food and Technology.
This program is conducted in a friendly, small lecture atmosphere. With a limit of eighty students per lecture, students will be encouraged to ask questions.
Unit 4 - 3.5 Hour Final Program (Regional Only)
Students will receive intense instruction on all Units 3 and 4 Areas of Study including; Food preparation and processing; Maintaining food safety in Australia; Developing a design plan folio; Implementing a design plan; Product development; and New and emerging food trends.
Our 3.5 Hour Exam Revision Program is a slightly condensed version of the 4.5 Hour Exam Revision Program, created specifically for regional students.
This program is held in Bendigo at Bendigo Senior Secondary College (Senior Campus); in Ballarat at The University of Ballarat (SMB Campus); and in Gippsland at Monash University (Gippsland Campus, Churchill).
This program will also give students a quick overview of the entire course, however the emphasis of the program will be to cover as many examination style questions as possible, whilst highlighting common examination pitfalls and the assessor's tips on how to approach and complete the examinations within the given time frame.
This program is conducted in a friendly, small lecture atmosphere. With a limit of eighty students per lecture, students will be encouraged to ask questions.
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