Learning Area: Technology

Subject Description  

Students are introduced to some technical cooking skills such as pastry making, yeast baking, pasta making and the aeration of egg whites. They are expected to demonstrate safe and hygienic behaviours whilst in the kitchen. Students are introduced to the basics of the restaurant industry and investigate the role and responsibilities of chefs, techniques for plating food and the components of a menu. Students use the Design Process to plan and cook a two course lunch for an invited guest. 

Areas of Study  

  • Safe work practice and hygiene standards that are industry appropriate  
  • Nutritional concepts  
  • Food styling  
  • Cooking methods  
  • Operations within the Hospitality Industry  
  • Food presentation/Garnishing  
  • Restaurant Planning  
  • Restaurant Setting  
  • Restaurant Function       

VELS Dimension

Investigating and Designing

Students implement design briefs by accommodating considerations and constraints by planning an achievable and logical sequence of the production stages. Students incorporate variable factors such as time, cost, equipment, and availability of resources into their design to meet the requirements of the brief.      


Students are required to complete a broad range of production processes accurately and safely. Student’s practical skills are monitored through application of knowledge, incorporating safety, hygiene, team work, decision-making, design modifications, selection of materials, as well as their ability to operate complex tools, equipment and machines safely and correctly. 

Analysing and Evaluating  

At Level 6 students use evaluation criteria to critically analyse processes, materials/ingredients, and equipment used to meet the design brief. Students are to suggest suitable alternatives that may lead to an improved result. Their conclusions centre on the purpose for which the product was designed, incorporating social, cultural, legal, and environmental impacts of their designs. Students are encouraged to justify design modifications through product comparison and testing.       


Kitchen Workbook  
Personal Management  
Application of Skills  
Restaurant Operations  
Semester Examination - Practical  
Semester Examination - Written