Year 10
Year 10

Functional Foods

Do you want to understand why your cake hasn’t risen? So you want to know why your cookies crumble? Do you want to learn about how ingredients change your final product? Functional Foods begins with students learning about Food Safety and Hygiene. Specifically, students will investigate the causes of food contamination and poisoning.   This is followed by a detailed look at the functional properties of food and key foods (food groups).  Students will learn about the physical and chemical properties of ingredients and how these properties work together to form functional properties in cooking and food preparation Students will consider and evaluate productions based on the sensory properties of food including appearance, flavour, texture and aroma.

Assessment


• Food GAT
• Food Preparation and Safety and Hygiene
• Investigation and Evaluation