Years 5-7 Students at these levels complete one unit of Food Technology per year. The unit comprises a double period per week over the course of one semester. The program is based on a three year rotation system, so students have a different focus for each of their 5-7 years. However, each year the unit focuses on developing practical skills in producing food, with the following components an essential part of each semester:
Safety in the kitchen
Essential tools and equipment
The design process
Eating for good health
The themes for the three years are as follows: Year 1: The role of food in maintaining good health Year 2: Food production around the world Year 3: Food Sustainability
These themes are part of the Victorian Curriculum, and also follow on from the work that students will have done as part of the Stephanie Alexander Garden Program in P-4.