Food Technology
ANAPHYLAXIS Procedures for schools
Please be advised that the Department has released new Anaphylaxis Procedures for Schools 2012.
It is essential that all teachers are aware of and follow the correct procedures. The Procedures have particular relevance to teachers in the Technology Learning Area, especially those subjects with a focus on food preparation and/or sharing.
Reminder...
The Anaphylaxis Procedures for Schools are mandatory. They state:
To minimise the risk of exposure to a high risk allergen, schools should avoid the use of peanuts, peanut butter or other peanut products in curricular or extra-curricular activities. They should also review curriculum materials to make sure that they do not advocate the use of peanuts, peanut butter or other peanut products.
These precautions apply to all schools whether or not any student is known to be at risk from anaphylaxis.
Board of Studies
The Board of Studies website gives you access to the syllabus, specimen papers, marking guidelines, support documents and resource lists. These can be downloaded and printed as required.
Stage 6 Food Technology Speciment HSC Examination materials are available. They include sample HSC examination questions, marking guidelines and a mapping grid showing how each sample question relates to the syllabus, outcomes and content, and to the performance bands.
The HSC examination in Food Technology consists of four sections. Questions may require students to integrate knowledge, understanding and skills developed through studying the entire HSC course, rather than focusing on a particular core strand.
The four core strands each worth 25% are:
- the Australian Food Industry
- Food Manufacture
- Food Product Development
- Contemporary Nutrition Issues
Course plans and units of work
| Sample teaching program: Preliminary course |
| Sample teaching program: HSC course |
Making technology learning safer
As Year 11 and 12 classes participate in food handling and preparation activities, teachers need to be attentive to the health and safety of their students. Implementation of effective risk management strategies are needed to continually provide a safe teaching and learning environment which are embedded in explicit and appropriate teaching and learning activities about safety. Frequently asked questions in food technology are comprehensively answered in the Making Technology Learning Safer link found in the left-hand navigation. It provides safety information and advice for technology teachers, including:
- Anaphylaxis
- FAQs
- Advice for technology teachers
- NSW DEC safety resources
- Learning to work safely: student activities
- Other resources
Electronic content allocation tool (ECAT)
The electronic content allocation tool (ECAT) is an Excel spreadsheet which allows the user to allocate content across the course and check that syllabus content is covered fully and evenly across a course plan, program or unit of work.
Food Technology Preliminary electronic content allocation tool (xls - 1588 KB)
Food Technology HSC electronic content allocation tool for 2011 HSC (xls - 1587 KB)
ECAT instructions (Word - 108 KB) This document provides information on how to use ECAT.
Assessment and reporting
General Assessment and Reporting information
...provides you with access to a wealth of information on assessment and reporting available at various websites and in a number of newsletters and bulletins.
Preparing an assessment program
...is a set of steps that will assist in developing an assessment program for your teaching and learning program.
Teaching ideas
NSW HSC Online
NSW HSC Online/Food Technology is a valuable site for both students and teachers. It includes teaching and learning ideas, activities and resources for a number of HSC subjects.
© State of New South Wales through the Department of Education and Communities, 1999 - 2011. All rights reserved.
