Food and Technology Teach Yourself SeriesOur exclusive Teach Yourself Series for Food and Technology contains many critical topics.
Our teachers have identified the most important topics that need a high level of understanding to ensure success in Units 1 to 4 Food and Technology. With this identified, they have created detailed topic reviews, questions and corresponding solutions to assist students.
This series is designed to emphasise and consolidate the critical aspects of each topic ensuring that students are learning the content examined by the VCAA.
The Teach Yourself Series for Food and Technology includes the following topics:
- Topic 1 - Food Safety (Units 3 & 4)
- Topic 2 - Writing a Design Brief & Design Plan (Units 2 & 3)
- Topic 3 - Implementing a Design Plan (Units 2 & 3)
- Topic 4 - Evaluating a Design Plan (Units 2 & 3)
- Topic 5 - Physical, Sensory and Chemical Properties of Key
Foods (Units 1, 2 & 3)
- Topic 6 - Functional Properties of Key Foods (including
natural food components) (Units 1, 2 & 3)
- Topic 7 - Preparation Techniques for Key Foods (including
preservation) (Units 3 & 4)
- Topic 8 - Selection of Appropriate Tools & Equipment
(Units 1, 2, 3 & 4)
- Topic 9 - Key Food Groups (Units 1, 2 & 3)
- Topic 10 - Technology and Food (Units 3 & 4)
- NEW Topic 11 - Impact on Food Product Development (Units 1, 2, 3 & 4)
- NEW Topic 12 - Ethical Issues in Food Production (Units 1, 2, 3 and 4)
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