Teacher in Charge: D. Corban
This course will help develop your design engineering, problem solving, co operative, forward thinking and creativity skills. You will learn how to develop new products and analyse their fitness for purpose. Students will also look into aspects of the health curriculum and create foods around the National Nutritional Guidelines for eating. Topics may include: Free styling, burgers, Pasta, Cafe food service all with an emphasis on sustainability and reduction of food waste.
From year 10 students will have a choice to follow pathways into the vocational Hospitality Service industry or the University Food Science industry.
This course leads on to trade apprenticeships and Technical Institute course in Culinary arts, Cookery, Baking, Barista, Butchery, Beverages, Services and Retail.
As well as:
University Degree in Hotel management, Food Technology and Health and Applied Sciences
The courses we offer are reviewed regularly and are subject to change.