Subject Details - Stage 1 Material Solutions - Food Innovation
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SACE Stage | SACE Stage 1 |
SACE Credits | 10 credits |
Subject Length | 1 semester |
Description | Students focus on the dynamic nature of food industry. They look at how food manufacturers ensure quality control, marketing and accurately labelled and packaged products inform consumer choices. Topics include food design and marketing using the design thinking process and entrepreneurial characteristics. Students will be required to complete two major food product Design Briefs and Food Production tasks. They independently and collaboratively apply sequenced production and management plans when producing designed solutions, making adjustments to plans when necessary. They select and use appropriate technologies skilfully and safely to produce high quality designed solutions suitable for the intended purpose. The design brief process is creative, innovative and is documented by producing a Design Brief Folio. The Design Brief Folio comprises of research, innovative ideas,ideation, feedback, production of a food item/s and an evaluation of the process and final product.
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Topics | Developing innovative food solutions and products to design challenges Regional and seasonal food innovations in South Australia Food marketing Food transport packaging and labelling quality control and customer satisfaction Food and Safety (safe food practices)
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Assessment | Assessment is school based. Students demonstrate evidence of their learning through the following assessment types: • Skills and applications task - 40% • Students complete a detailed Design brief, including documentation of all stages of the design process including details of researching, planning, , ideating ,testing, producing and evaluating the product.
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SACE Assessment Plan | Material Solutions |
Additional Information | Interest in and commitment to the Food and Hospitality Industry. Strongly recommended for students considering a career pathway in Hospitality. |