Section one: Preliminary course
1 Influences on food availability
2 Factors affecting food selection
3 Safe storage of food
4 Safe preparation and
presentation of food
5 Sensory characteristics of food
6 Functional properties of food
7 Food nutrients
8 Diets for optimum nutrition
Section two: HSC course
9 Sectors of the Australian food
10 Aspects of the Australian food
11 Policy and legislation
12 Production and processing of food
13 Preservation of food
14 Packaging, storage and
15 Factors which impact on food
16 Reasons for and types of food
17 Steps in food product
18 Marketing plans
19 Diet and health in Australia
20 Influences on nutritional status
‘Food in Focus’ boxes contextualise student learning and highlight food industry career paths.
Practical application activities provide opportunities for students to apply knowledge.
Focus and core strand chapter review questions for students to review and apply their learning.
HSC exam-style topic questions consolidate students’ knowledge to prepare for exams.
Prepares students for the HSC, further studies and careers in the food industry.