Food Technology is intervention by design: the use of practical and intellectual resources to develop food products and production systems (technological outcomes) that expand human possibilities by addressing needs and realising opportunities.
Students from year 7 have practical hands on experiences combined with meeting nutritional needs and being able to provide meals with available ingredients. Adaptation and innovation are at the heart of technological practice. Quality food products result from thinking and practices that are informed, critical, and creative. In the senior school students specialise in hospitality and develop concepts and prototypes involving complex processing technologies.
Technology is never static. It is influenced by and in turn impacts on the cultural, ethical, environmental, political, and economic conditions of the day.