Help your Year 12 students dominate their HSC with a comprehensive resource pack inclusive of everything you need to teach HSC Food Technology!
Dominate HSC Food Technology Pack is designed to help teachers give students the best possible access to current information in our subject area. Increase student engagement in your Food Technology lessons by providing them with a range of current tasks, designed to add variety and capture your students’ attention.
Cover the syllabus outcomes and dot points with ease as you work your way through the teaching materials. Students will see precisely where each dot point is being met with syllabus link symbols. This visual cue is bound to assist your students in studying the course. Key words and their meanings are also highlighted for students to aid literacy improvement. Opportunities to extend students with ‘Brain Stretch’ questions are also provided.
This subscription-based package is designed to keep your HSC Food Technology resources current and engaging. It will be updated annually to provide fresh examples and content for you and your students*. You pay for the licence annually, which will allow you to avoid paying for the year/s when you are not teaching HSC Food Technology. This subscription is not transferrable.
*This excludes syllabus changes, as they will prompt the development of a brand-new course package.
Everything you need to teach in a comprehensive and engaging way:
Resources included with this pack:
The Australian Food Industry:
Food Product Development:
Contemporary Nutrition Issues:
Food teachers who are looking for new resources, strategies and ideas to teach students in Year 12 Food Technology. This pack has been designed around the NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013). The resources can be adapted to suit other states throughout Australia.
$585 including GST per school for the first year.
$249 including GST per year, per teacher user, per school, thereafter.
This product is an annual subscription only product. To continue to use the resources from this pack there is an annual subscription fee. There is an upfront fee of $585 including GST per school, followed by $249 including GST per year, per teacher user, per school, thereafter.
The pack will be updated annually to provide fresh examples and content for you and your students. The updates exclude any syllabus changes.
By purchasing this product, you agree with the annual subscription licence to use the resources from this pack.
Nutrition for Olympic Athletes is a fun and engaging resource to get your Food Technology students thinking about the nutritional requirements of athletes!
Students are asked to investigate an Olympic athlete and their nutritional requirements. They will answer a series of nutrition related questions in the worksheet and will design a meal plan for their athlete’s competition day, based around their nutritional requirements.
Nutrition for Olympic Athletes is perfect for use in the classroom or in an online learning setting. This resource has been designed for the NESA Technology Mandatory syllabus but may be used with students from a variety of stages and learning levels.
These HSC Food Technology Study Templates are the ultimate study tool to help your Year 12 students prepare for their HSC exam!
The 45 study templates contain all of the outcomes and syllabus dot points from the HSC course of the NESA Food Technology Syllabus as well as space for students to write their own notes related to these outcomes and dot points. The NESA key words mentioned in the outcomes and dot points have also been highlighted to remind students of the key word meanings and the level at which they need to recall specific content.
Also included in this resource is a lesson plan with teacher instructions, which provide a guide for teachers on how to make the study templates and a recommendation on how students should use the templates.
Motivate and encourage your students to revise each unit for the HSC with these bright and colourful competency reference sheets. Feedback from past high achieving HSC students is that these sheets facilitated their learning of hospitality-specific knowledge toward achieving Band 6 results in Hospitality.
Pack includes reference sheets for the following units:
SITXFSA001 Use hygienic practices for food safety (10 indicative hours)
SITXWHS001 Participate in safe work practices (15 indicative hours)
Working in the hospitality industry and workplace
BSBWOR203 Work effectively with others (15 indicative hours)
SITHIND002 Source and use information on the hospitality industry (20 indicative hours)
This resource also includes a booklet to revise each of the focus areas, which includes syllabus annotation activities to reflect on the process and impact on customers, workers, colleagues and the workplace. It also gives students the opportunity to reflect on knowledge and performance evidence to ensure they understand each dot point in the training package and NESA syllabi.
Check out the resources below included in this download:
Resource #1 Teacher instructions
Resource #2 Reference sheet – BSBWOR203 Work effectively with others
Resource #3 Booklet – BSBWOR203 Work effectively with others (5 pages)
Resource #4 Reference sheet – SITXFSA001 Use hygienic practices for food safety
Resource #5 Booklet – SITXFSA001Use hygienic practices for food safety (9 pages)
Resource #6 Reference sheet – SITXWHS001 Participate in safe work practices
Resource #7 Booklet – SITXWHS001 Participate in safe work practices (11 pages)
Resource #8 Reference sheet – SITHIND002 Source and use information on the hospitality industry
Resource #9 Booklet – SITHIND002 Source and use information on the hospitality industry (13 pages)
Resource #10 Effort Metre reflection
Resource #11 Goal tracker
Resource #12 Weekly schedule
Resource #13 Daily planner
Resource #14 Revision strategies
Resource #15 Essay editing bookmark
Resource #16 Annotation bookmarks
Diet Related Disorder Diagnosis is a fun way for students to learn about the nutrients that cause diet related disorders and their symptoms.
This resource has been designed to cater for Year 12 Food Technology students studying Contemporary Nutrition Issues. This resource includes a range of activities that you can use to familiarise students with the relationship between nutrient intake and diet related disorders.
Students work through the PowerPoint where they can revise 12 diet related disorders that result from under and over nutrition. They will then be given a chance to ‘diagnose’ diet related disorders based on 12 scenarios included in the PowerPoint. The first activity and worksheet has been included in this resource pack to allow students to make notes on each of the diet related disorders and determine which nutrients the ‘patients’ are lacking or consuming too much of.
The second activity and worksheet allows students to plan a nutritionally appropriate meal for a person from the scenarios. Students are given a scenario card and then tasked to work collaboratively to create a meal to help their person better manage their diet related disorder.
The third activity and worksheet allows students to practise their extended responses ahead of the HSC with the describe scaffold.
These activities can be used in a variety of ways to best meet the needs of your students and save you time planning new resources and activities.
Diet Related Disorders allows your HSC Food Technology students to gain a thorough understanding of the diet related disorders that occur as a result of under and overnutrition and their economic impacts.
The PowerPoint slides cover disorders including anaemia, diverticular disease, osteoporosis, anorexia nervosa, obesity, cardiovascular disease, type 2 diabetes, hypertension and dental caries. Students can then answer the questions in the worksheet to further enhance their new knowledge and practise answering to NESA key words.
A lesson plan with teacher instructions has also been included in this resource pack to help you effectively prepare for your lessons. Please note, this resource can be differentiated to meet the needs of each individual class.
The ‘Textiles Elements of Design’ resource helps students to identify the elements of design used in the textiles industry.
Students work through the ‘Textiles Elements of Design’ PowerPoint as a whole class before starting the activities. Students will be encouraged to investigate the seven elements of design, being line, direction, shape, size, colour, value and texture while researching real-life examples of the elements.
This resource is designed to be used across a number of year levels but can be differentiated to meet the needs of all learning levels. Teacher instructions have also been included to make lesson preparation easy!
The ‘Textiles Safety Quiz’ is a great resource for testing your students’ knowledge of safety, risks and hazards in the Textiles classroom. The 3 page quiz includes 12 questions in multiple choice and short answer format. A number of the questions have been asked using NESA key words, allowing students the opportunity to practise responding to these correctly.
This resource pack also includes teacher instructions to ensure you’re equipped for the lesson. Sample answers have been included in this resource, however, you may choose to create your own answer sheet to better reflect your individual school’s safety policy.
The ‘Textiles Safety Quiz’ is designed for students across all stages, however it may be differentiated to meet the needs of lower and higher level learners.
Help your HSC students grow their knowledge and reinforce their learnings with the Year 12 Contemporary Nutrition Issues 2021 homework book. This booklet will allow students to have their writing checked and assessed weekly.
The book includes 16 questions which are formatted in HSC style and cover the Contemporary Nutrition Issues syllabus. A variety of key terms have been used across these questions to give students ample opportunity to practice their responses in the lead up to the exams. The benefit of this book is that the answers are not published anywhere so the students cannot simply google the sample answers. The students will be required to answer applying their own knowledge of the content.
The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Contemporary Nutrition Issues unit.
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