Students will develop a clear understanding of all Unit 3 and 4 Areas of Study including; Maintaining food safety in Australia, Food preparation and processing, Developing a design plan, Implementing a design plan; and Food Product Development.
 

Presenter Details:

Ms. Karen Koutsodontis

BAppSc. (Food Technology, Health & Psychology), BEd.; Experienced VCE Teacher & VCE Author – Senior Teacher at Mill Park Secondary College.
 

Venue Details:

TSSM's VCE Centre (Level 14, 474 Flinders Street, Melbourne).  Specific room details will be provided upon enrolment.

Total Length of Program:

9 hours.  This includes two 20 minute breaks and one 50 minute break.

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