FST Scope and Sequence 2014

Food Science and Technology: Scope and sequence 1
For examination in 2014 1

Food Science and Technology
Scope and sequence
For examination in 2014

2008/16464[v9]
2 Food Science and Technology: Scope and sequence

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School Curriculum and Standards Authority, 2009
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Food Science and Technology: Scope and sequence
Food Science and TechnologyScope and sequence of content

UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
Spotlight on my food
UNIT 1B
Food, health and choices
UNIT 1C
Food and my life
UNIT 1D
Food for communities
Nature of food
Food as a
commodity
identification and selection
of quality raw foods
classification of foods for
purchase
raw
processed.

availability and variety of
raw foods in the local
market.

classification of foods
animal
o dairy
o meat
o poultry
o seafood
o eggs
o bee products
plant
o cereals
o fruit
o vegetables
o nuts
o legumes
o sugar
o herbs
o spices
raw
processed
economic and
environmental
considerations when
purchasing locally
produced foods
food availability
cost
food miles
packaging
waste.

nutritional considerations
when purchasing raw and
processed foods.

variety of ways that food is
produced and processed
primary food
production
primary food
processing techniques
secondary food
compare the economic
cost of raw and processed
foods for the consumer.

factors that affect the
supply of staple foods of
selected communities
availability
cost
climate/seasons
natural disasters.


UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
UNIT 1B
UNIT 1C
Food and my life
UNIT 1D
Nature of food
Properties of
foods
physical properties of raw
and processed foods
size
shape
colour.

sensory properties that
influence the selection of
raw and processed foods
appearance
texture
aroma
flavour.

influence selection and
use of raw and processed
foods
appearance
texture
aroma
flavour
sound
physical properties that
foods
size
shape
colour
volume
viscosity
effects of processing
techniques on sensory and
physical properties of
foods
change in appearance
change in texture
change in flavour.

influence consumption of
appearance
texture
aroma
flavour
sound
affect the consumption of
size
shape
colour
volume
viscosity
techniques on sensory and
physical properties of
foods
change in appearance
change in texture
change in flavour.

foods
appearance
texture
aroma
flavour
sound
foods
size
shape
colour
volume
viscosity
techniques on the sensory
and physical properties of
foods
wet cooking
o steaming
o boiling
o braising
o poaching
o stewing
dry cooking
o baking
o roasting
o frying
o grilling
microwave cooking.

use of staple foods
appearance
texture
aroma
flavour
sound
use of staple foods
size
shape
colour
volume
viscosity.


UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
UNIT 1B
UNIT 1C
Food and my life
UNIT 1D
Nature of food
Nutrition function of food in the body
energy
growth and repair
regulation
protection
simple food selection model
to group raw and
processed foods
Healthy Living
Pyramid.

nutritional value of raw
foods compared with
processed foods
nutritional information on
food labels.

function of macronutrients,
micronutrients and water in
the body
energy
growth and repair
regulation
protection
food sources that supply
the same macronutrient
proteins
carbohydrates
lipids
features of food selection
models
Healthy Living
Pyramid
The Australian Guide
to Healthy Eating
effects of personal food
choices and habits on
physical health
overeating of certain
foods
dieting.

function of food and water
in the body specifically for
adolescents
energy
growth and repair
regulation
protection
specific nutritional
requirements of
adolescents
protein
calcium
iron
use food selection models
and guides to evaluate food
choices
Healthy Living
Pyramid
to Healthy Eating
Australian Dietary
Guidelines
importance of a balanced
diet and the consumption of
a wide variety of foods for
adolescents.

macronutrient requirements
depending on age and
lifestyle
proteins
carbohydrates
lipids
compare food selection
models and guides to
evaluate food choices and
diets
Healthy Living
Pyramid
to Healthy Eating
Australian Dietary
Guidelines
nutritional value of raw
foods that promote health.

micronutrient requirements
depending on age and
lifestyle
vitamins
o A
o B complex
o C
o D
minerals
o calcium
o iron
o phosphorus
nutrition-related health
conditions and the need for
specialised diets
coeliac
lactose intolerant
reasons for vegetarian or
vegan diets
health
ethical values
cultural
economic cost.


UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
UNIT 1B
UNIT 1C
Food and my life
UNIT 1D
Processing food
Food skills,
practices and
processes
follow recipes
accurately measure
ingredients
demonstrate safe use of
equipment
demonstrate safe food
handling practices
steps in washing
dishes
collecting ingredients
cooperate with others.

interpret basic cooking
terminology in recipes
follow simple processing
techniques in recipes
follow simple food
presentation skills.

investigate food products
choose recipes to suit
a purpose
devise food products
adapt recipes to suit a
purpose
cost recipes
organise and use
recipes, food orders
and workflow or
production plans
produce food products
select and safely use
appropriate equipment
measure ingredients
using Australian metric
standards
demonstrate mise-en-
place and precision
cutting skills
handling practices
demonstrate wet
cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry
cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate
microwave cooking
demonstrate teamwork
skills
produce and present
safe, quality and
palatable food
evaluate food products
use relevant
terminology
provide specific
examples of skills,
practices or
processes.

a purpose
purpose
cost recipes
organise and use
and workflow or
production plans
measure ingredients
standards
place and precision
cutting skills
handling practices
demonstrate wet
cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry
cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate
microwave cooking
skills
produce and present
safe, quality and
palatable food
use relevant
terminology
provide specific
examples of skills,
practices or
processes.
a purpose
purpose
cost recipes
organise and use
and workflow or
production plans
measure ingredients
standards
place and precision
cutting skills
handling practices
demonstrate wet
cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry
cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate
microwave cooking
skills
produce and present
safe, quality and
palatable food
use relevant
terminology
provide specific
examples of skills,
practices or
processes.

a purpose
purpose
cost recipes
organise and use
and workflow or
production plans
measure ingredients
standards
place and precision
cutting skills
handling practices
demonstrate wet
cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry
cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate
microwave cooking
skills
produce and present
safe, quality and
palatable food
use relevant
terminology
provide specific
examples of skills,
practices or
processes.


UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
UNIT 1B
UNIT 1C
Food and my life
UNIT 1D
Food in society
Food influences,
issues and
trends
factors that influence
healthy food choices
shopping skills
availability.

factors that influence
choices when shopping for
food
cost
availability
advertising
packaging.

factors that influence food
choices and trends
cost
availability
family
peers
nutritional value
media
advertising.

health issues that arise
from food and lifestyle
choices
underweight
overweight
allergies
environmental issues that
arise from food and lifestyle
choices
food miles
recycling and waste
packaging.

factors and trends that
influence adolescent food
choices
lifestyle
culture
peer group
media
advertising
marketing.

environmental factors and
trends that influence
community food choices
availability
food miles
recycling and waste
packaging
health issues that arise
from food and lifestyle
choices
malnutrition
underweight
overweight
allergies
intolerances
social considerations when
purchasing foods
culture
food habits and
traditions
religion
lifestyle.

Laws and
regulations
workplace safety practices
wear enclosed
footwear
wear clean protective
clothing
tie hair back
follow emergency
procedures
safe food handling
practices
wash hands
store raw and
processed foods
properly.

workplace safety practices
wear enclosed
footwear
wear clean protective
clothing
tie hair back
follow emergency
procedures
safe food handling
practices
wash hands
prevent cross
contamination
clean equipment.

workplace procedures for
health and safety
wear protective
clothing and enclosed
footwear
personal grooming
and hygiene
safe work techniques
using knives and
equipment
handling hot surfaces
follow emergency
procedures
safe food handling
practices
wash hands
prevent cross
contamination
clean equipment
store raw and
processed foods
properly

health and safety
wear protective
footwear
using knives and
equipment
follow emergency
procedures
safe food handling
practices
wash hands
prevent cross
contamination
clean equipment
store raw and
processed foods
properly.

health and safety
wear protective
footwear
using knives and
equipment
follow emergency
procedures
safe posture including
lifting, bending and
standing
safe food handling
practices
wash hands
prevent cross
contamination
clean equipment
store raw and
processed foods
properly
health and safety
wear protective
footwear
using knives and
equipment
follow emergency
procedures
safe posture including
lifting, bending and
standing
safe food handling
practices
wash hands
prevent cross
contamination
clean equipment
store raw and
processed foods
properly.


UNIT PA
Food for me
UNIT PB
Food skills
UNIT 1A
UNIT 1B
UNIT 1C
Food and my life
UNIT 1D
Food in society
food labelling and
packaging requirements in
Australia that protect the
consumer
nutrition information
panel
percentage labelling
name or description of
the food
food recall information
information for allergy
sufferers
date marking
ingredients list
country of origin
barcode
weight/measure
food and beverage
advertising practices in
Australia
television
print media
online.

comparison of labelling and
packaging requirements for
food and beverage
products in Australia
nutrition information
panel
name or description of
the food
information for allergy
sufferers
date marking
ingredients list
country of origin
barcode
weight/measure
food and beverage
advertising and marketing
practices in Australia
television
print media
online.


UNIT 2A
Food science
UNIT 2B
The undercover story of food
UNIT 3A
Food diversity and equity
UNIT 3B
Food innovation and the future
Nature of food
Food as a
commodity
effect of seasonal conditions on food quality
and supply
types of primary food production
farming systems
o intensive
o biological/organic
o genetically modified
types of primary and secondary food
preparation
processing
presentation
packaging/labelling
distribution
effect of processing techniques on
macronutrient and micronutrient content in
food
use of acids, alkalis or yeast
heating
cooling
exposure to air
manipulating.

classification of functional foods
natural functional foods
processed functional foods
o modified
o fortified
o value-adding
value-adding techniques applied to foods to
meet producer and consumer requirements
changes to nutritional content
additional processing of food
presentation and packaging
value-added food products that meet
consumer requirements
pre-prepared
ready to eat.

functional foods developed to meet the
needs and requirements of different
demographic groups
processed functional foods
o modified
o fortified
potential for biotechnology to meet needs
and requirements of different demographic
groups
genetically modified foods
impact of biotechnology on food
production
processing
distribution
waste management.

impact of primary food production systems
and practices on the sustainable supply of
food for future world populations
farming systems
o intensive
o biological/organic
o genetically modified
land degradation
water management
use of chemicals
primary and secondary food processing
techniques that affect the sustainable
supply of food for future world populations
receival
storage
preparation
processing
presentation
packaging/labelling
distribution
marketing
consumption
disposal.

Properties of
foods
sensory properties that influence selection,
use and consumption of raw and processed
foods
appearance
texture
aroma
flavour
sound
physical properties that affect selection, use
and consumption of raw and processed
foods
size
shape
colour
volume
viscosity
elasticity
characteristics of a variety of raw food that
influence the potential use and performance
functional properties that determine the
performance requirements of food
dextrinisation
causes of food deterioration and spoilage
environmental factors
o oxygen
o light
o water
o infestation
enzymatic activity
microbial contamination
o mould
o yeast
o bacteria
reasons for preserving food
shelf life
nutritional value
availability
palatability
economic viability
food preservation principles
control of temperature
o pasteurisation
o ultra-high temperature treatment
o chilling
impact of food processing techniques and
preservation principles on the performance
of foods
sensory properties
physical properties
chemical properties
nutritional value.

controlling factors that impact on the
properties and performance of food
environment
equipment
ingredients
processing aids
o additives
o colours
o flavours
o preservatives
analysis of food deterioration and spoilage
reasons for preserving food
application of food preservation principles
chemical properties that affect the selection,
foods
use of technologies to create innovative
food products
ultrafiltration
micro-encapsulation
nanotechnology
high pressure processing


UNIT 2A
Food science
UNIT 2B
UNIT 3A
UNIT 3B
Nature of food
caramelisation
crystallisation
emulsification
gelatinisation
oxidation
denaturation
coagulation
leavening
aeration
rancidity.

o freezing
o canning
anaerobic breakdown of organic
substances or nutrients
o fermentation
addition of chemicals
o pickling
o jam making
removal of moisture
o dehydration
removal of oxygen
o vacuum packing
chemical properties that affect the selection,
foods
moisture content
pH level.

membrane technology
packaging
o active
o aseptic
o modified atmosphere
o vacuum.

Nutrition dietary planning using the nutritional value
of food to achieve specific requirements
macronutrients needed in the body
proteins
o amino acids
carbohydrates
o starches
o sugars
o fibre
lipids
o saturated fats
o monounsaturated fats
o polyunsaturated fats
o essential fatty acids
micronutrients needed in the body
fat-soluble vitamins
o A
o D
o E
o K
water-soluble vitamins
o B
o C
minerals
o calcium
o iron
o magnesium
o phosphorus
dietary planning using food models, guides
and the nutritional value of food to achieve
specific dietary requirements
Healthy Living Pyramid
The Australian Guide to Healthy Eating
Australian Dietary Guidelines
mechanical and chemical digestion of food
pathway of food through the body
digestion of proteins, carbohydrates
and lipids
absorption of nutrients
elimination of waste
health benefits of functional foods
digestive system
cardiovascular system
modified macronutrients or
micronutrients for specific groups
modification and fortification of foods to
meet consumer needs
calcium added to milk
folate added to bread
reduced fat, sugar and/or salt from
food.
role of the national health priorities in
Australia
diet-related health conditions of a specific
demographic group
nutritional needs of a specific demographic
group using food selection models,
Australian Dietary Guidelines and Nutrient
Reference Values (NRVs), including the
Recommended Daily Intakes (RDIs)
under and over-consumption of
macronutrients and micronutrients in the
body.

modification and fortification of foods to
meet consumer needs for a specific
demographic group.


UNIT 2A
Food science
UNIT 2B
UNIT 3A
UNIT 3B
Nature of food
o potassium
o sodium
function of macronutrients, micronutrients
and water in the body
relationship between diet, genetics and
lifestyle
the effect of under-consumption of nutrients
in the body
anaemia
osteoporosis
malnutrition
the effect of over-consumption of nutrients
in the body
obesity
hypertension
cardiovascular disease
Type 2 diabetes
diet-related health conditions
food allergies
o nuts
o eggs
o milk
o seafood
food intolerances
o gluten
o lactose.


UNIT 2A
Food science
UNIT 2B
UNIT 3A
UNIT 3B
Processing food
Food skills,
practices and
processes
investigate food products, services or
systems
choose recipes/methods to suit a
purpose
research existing products, services or
systems
collect, interpret and communicate
information related to food for
demographic groups
devise food products, services or systems
adapt recipes/methods to suit a
purpose
accurately cost recipes/methods
organise and use recipes/methods,
food orders and workflow or production
plans
produce food products, services or systems
select, safely use and store
measure ingredients using Australian
metric standards
demonstrate mise-en-place and
precision cutting skills
demonstrate safe food handling
practices to control reactions between
ingredients and equipment
demonstrate wet cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate microwave cooking
demonstrate structured teamwork and
conflict resolution skills
produce and present safe, quality and
palatable food
evaluate food products, services or systems
use relevant terminology and provide
specific examples
analyse properties of foods and the
reactions between ingredients and
systems
purpose
research existing products, services or
systems
purpose
organise and use recipes/methods,
food orders and workflow or production
plans
metric standards
demonstrate mise-en-place and
precision cutting skills
practices to control reactions between
ingredients and equipment
demonstrate wet cooking techniques
o steaming
o boiling
o braising
o poaching
o stewing
demonstrate dry cooking techniques
o baking
o roasting
o frying
o grilling
demonstrate microwave cooking
demonstrate structured teamwork and
conflict resolution skills
palatable food
specific examples
analyse properties of foods and the
reactions between ingredients and
justify reasons for the selection of
recipes/methods and processing
systems
conduct research to gather information
and data
purpose or demographic group
analyse and compare features of
existing products, services or systems
research, collect, interpret, analyse
and communicate information and data
related to the development of food and
food products for demographic groups
purpose
trial and modify
recipes/methods/products to suit a
purpose
record, collate and analyse data
develop food orders and workflow or
production plans
metric standards
practices
demonstrate safe food processing
techniques including wet and dry
cooking methods
palatable food
specific examples
analyse information using developed
criteria and sensory analysis
analyse planning, processing and
production techniques
justify reasons for selecting
recipes/methods/ products and
recommend appropriate modifications.

systems
conduct research to gather information
and data
purpose or demographic group
analyse and compare features of
existing products, services or systems
purpose
trial and modify
recipes/methods/products to suit a
purpose
record, collate and analyse data
develop food orders and workflow or
production plans
metric standards
practices
demonstrate safe food processing
techniques including wet and dry
cooking methods
palatable food
specific examples
analyse information using developed
criteria and sensory analysis
analyse planning, processing and
production techniques
justify reasons for selecting
recipes/methods/ products and
recommend appropriate modifications.


UNIT 2A
Food science
UNIT 2B
UNIT 3A
UNIT 3B
Processing food
justify reasons for the selection of
recipes/methods and processing
techniques
o availability of time
o nutrition
o commodities
o sustainability
o cost
o sensory and physical properties.

techniques
o availability of time
o nutrition
o commodities
o sustainability
o cost
o sensory and physical properties.


UNIT 2A
Food for entertainment and leisure
UNIT 2B
UNIT 3A
UNIT 3B
Food in society
Food influences,
issues and
trends
economic influences on food choices
marketplace
resource availability
financial resources
societal influences on food choices
lifestyle
culture and traditions
peer group
media
advertising
marketing.

social factors and trends that influence the
development of innovative food products
impact of technology
lifestyle choices
market demands
environmental influences on food choices
food availability
food miles
recycling and waste
packaging
ethical influences on food choices
primary production practices
fair trade
animal welfare
resource use
waste management
advertising
marketing.
factors that influence food consumption
patterns in Australia
social
economic
environmental
ethical
political
food diversity and effect of unequal
distribution of safe, quality food across
Australia
marketing mix strategies and the impact on
consumers
product planning
price structure
place and distribution system
promotional program.

factors that influence the supply and equity
of food distribution globally
trade relationships
government policies
natural disasters
economic, environmental and ethical issues
and trends that influence the global
sustainable supply and equity of food
distribution
influence and impact of current innovations
in food products, services and systems on
the nutritional value of food for specific
demographic groups.

Laws and
regulations
Occupational Safety and Health (OSH) Act
1984 requirements
protective clothing and footwear
safety and emergency procedures
safe food handling practices
wash hands
prevent cross contamination
store high-risk foods
prevent food spoilage
prevent food poisoning
role of the Western Australian Food Act
2008 for primary food production
Australia New Zealand Food Standards
Code (FSANZ) food labelling and packaging
requirements
nutrition information panel
name or description of the food
information for allergy sufferers
date marking
ingredients list
country of origin
barcode
weight/measure
use and storage information
mandatory warnings and information
genetically modified content
legibility.
1984
rights and responsibilities of employers
and employees in food environments
seven principles of Hazard Analysis Critical
Control Point (HACCP) to manage food
safety
conduct a hazard analysis
identify critical control points
establish critical limits for each critical
control point
establish critical control point
monitoring for producers requirements
establish corrective actions
verify procedures
establish record keeping procedures
food and beverage advertising and
marketing laws in Australia
television, print media and online
advertising directed at children (AANA
Code for Advertising 2008).

1984
rights and responsibilities of employers
and employees in food environments
consequences of unsafe work
environments and practices
role of the Western Australian Food Act
2008 to ensure food for sale is safe and
suitable for human consumption
purpose of Australia New Zealand Food
Standards Code (FSANZ) for food safety
and quality
application of the seven principles of
Hazard Analysis Critical Control Point
(HACCP) to manage food safety
conduct a hazard analysis
identify critical control points
establish critical limits for each critical
control point
establish critical control point
monitoring requirements
establish corrective actions
verify procedures
establish record keeping procedures.

Australia New Zealand Food Standards
Code (FSANZ) food labelling and packaging
requirements
role and responsibility of the Australia New
Zealand Food Standards Code (FSANZ)
and Australian Quarantine Inspection
Service (AQIS) of food products imported
into Australia
advertising and marketing laws in Australia
for food and beverage products
television, print media and online
advertising directed at children (AANA
Code for Advertising 2008).

FST Scope and Sequence 2014

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Food Science and Technology: Scope and sequence 1

For examination in 2014 1

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