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:

• Food hygiene
• Safety in the kitchen
• Essential tools and equipment
• Measuring skills
• The design process
• Eating for good health
• Sensory analysis
• Food vocabulary

 
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.