Food Technology, a part of the Design and Technologies umbrella, aims to increase students’ knowledge and develop their confidence when working with food.

Australia has a varied and abundant food supply, and food and cooking have become a prominent theme in digital media and publishing.

At Blackburn High School, Food Technology is designed to build the capacities of students to make informed food choices. We give students the skills required to analyse and respond creatively to design challenges, whilst also teaching them to take into account the economic, environmental and social impacts of technological change and how they can contribute to a sustainable future.


Junior Food Technology
Students have four periods a fortnight of Food Technology for one semester in Year 7 or 8. In their Food Technology classes, students cover a variety of topics, including: Hygiene and Safety, Use of Tools and Equipment, Food Groups and Sustainability all while incorporating The Design Process.

At the conclusion of this subject students come to understand the importance of a variety of foods, sound nutrition principles, food preparation skills and food safety.


Year 9 Food Technology (elective)
Students in this elective have four periods per fortnight for one semester. Topics covered include; Food Around the World, Nutrition and The Design Process where students create quality designed solutions in the form of a Gingerbread House.


Year 10 Food Technology (elective)
Students in this elective have six periods per fortnight for one semester. Topics covered include Technical Processes and The Design Process, where they create quality designed solutions in the form of their own dessert and participate in a Bake Off.


VCE Food Studies
Students have the opportunity to further their studies through the Victorian Certificate of Education. Students explore food from a wide range of perspectives. They study past and present patterns of eating, Australian and global food production systems and the many physical and social functions and roles of food. They research economic, environmental and ethical dimensions of food and critically evaluate information, marketing messages and new trends.

Practical work is integral to Food Studies and includes cooking, demonstrations, creating and responding to design briefs, dietary analysis, food sampling and taste-testing, sensory analysis, product analysis and scientific experiments.

This study complements and supports further training and employment opportunities in the fields of home economics, food technology, food manufacturing and hospitality



Students will produce a number of production items that will be assessed throughout the semester. They will have a journal for assessment that will contain a record of their design processes, handouts on the various topics, written projects and homework.


Extension activities
Students can enter food competitions that are run by the school and the wider community.

Further information
For more information, please contact the Food Technology Department via email