1 Just give me the facts – Food preparation and processing
2 Eat well, live well – Nutrition and consumption
3 Bush tucker to contemporary cuisine – Food in Australia
4 Fare’s fair – Food equity
5 New food! – Food product development
6 Is it good for me? – Food selection and health
7 What’s on the menu? – Food service and catering
8 Food for life – Food for special needs
9 Great expectations – Food for special occasions
10 What’s in? – Food trends
Geraldine Blake is an award-winning food technology and hospitality teacher with more than 20 years’ experience in the classroom and marking and assessing external examinations. She is currently the Vocational Education and Training Coordinator at All Saints College – St Mary’s Campus in Maitland, New South Wales.
Rosalie Guatieri has taught technology and VET subjects, including food technology, in public secondary schools across Sydney since 1984. She is currently Head Teacher TAS at Georges River College – Peakhurst Campus, which specialises in teaching students in Stage 4 and 5.
Amber Fanning is an experienced teacher of food technology, computing and design and technology. She currently runs a successful business importing chemicals and raw materials for the food industry.
Rachael Corneus-Randall is an education consultant with extensive experience teaching in secondary schools and tertiary education institutions throughout New South Wales. She continues to write Year 10, Preliminary and HSC examinations in a range of subject areas.