- 45 x HSC Food Technology Study Templates.
- Lesson plan with teacher instructions.
- 1 x 17 slide Nutritionally Modified Food PowerPoint.
- 1 x 4-page Nutritionally Modified Food worksheet.
- Discuss scaffold.
- Sample answers.
- Lesson plan with teacher instructions.
- 1 x 46 slide PowerPoint including truth and lie statements and answers.
- 1 x 6-page worksheet.
- Lesson plan and teacher instructions.
- 31-page printable homework book. The book may also be shared with your students as a PDF. The homework book includes:
- Weekly schedule
- Learning intentions and success criteria
- Feedback sheet
- Glossary of HSC key terms
- Marking criteria
- Teacher instructions
- Suggested answers (these are not to be shared with students)
- 31 colourful pdf posters
- 8-slide PowerPoint Presentation
- 4-page Student Worksheet
- 6 Double-sided Supplement Posters with question prompts
- 3-page Student Worksheet
- 5-page Debate Scaffold
- Debating Voting Slips
- 3-page Teacher Instructions and Suggestions for Use
- 4 x A3 posters pdf
- Australian Food Industry
- Food Manufacture
- Food Product Development
- Contemporary Nutrition Issues
- 31 A4 laminated colourful posters
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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.
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Nutritionally Modified Foods is a comprehensive resource to use with your HSC Food Technology students as they learn about nutritionally modified foods.
Students learn about the different types of nutritionally modified foods in the PowerPoint. The PowerPoint also provides students with nine examples of nutritionally modified foods which will help to solidify their new knowledge. The examples are easy to remember and will assist them in their HSC exams, should they need to provide examples of nutritionally modified foods.
The 4-page worksheet will help students to reinforce their new knowledge of nutritionally modified foods. The worksheet contains a discuss scaffold and extended response to help prepare students for their HSC exams. Students can also practise writing answers to six other NESA key words in the worksheet.
Also included in this resource is worksheet sample answers for ease of marking and a lesson plan with teacher instructions.
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The Dietary Conditions Two Truth and a Lie resource is an engaging way for your students to reinforce their knowledge about dietary conditions. This fun activity has been designed for Year 12 students studying Contemporary Nutrition Issues, however it’s also a fantastic resource to use with your Stage 5 Food Selection and Health and Year 11 Nutrition students.
In this whole class activity, students are posed with two truths and a lie related to overnutrition, undernutrition and five different types of dietary conditions. Students won’t know which statements are truths and which one is a lie but they will be required to use their knowledge to distinguish fact from fiction. They can record their answers in the worksheet provided. The answers have been included at the end of the PowerPoint to allow the whole class to self-mark their answers.
A lesson plan and teacher instructions have also been included in this resource pack to make using this resource as simple as possible.
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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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A variety of colour posters aimed at breaking down key aspects of the HSC Food Technology Syllabus.
Use as a visual guide for your students by placing these posters around your classroom.
Some of the posters cover; function of food additives, unit operations, preservation processes, food deterioration and spoilage, malnutrition and diet-related disorders.
These posters are broken down into a clear, simple and visual structure increasing student identification and understanding of these concepts in the classroom.
Includes:
Download these today and blu-tak them around your classroom!
Please note: This is the same product as the ‘HSC Food Technology Resource Poster Pack’ physical resource.
This product design was updated in September 2019
A bright and engaging resource to introduce students to active non-nutrients.
This resource allows students to strengthen their understanding of active non-nutrients and apply their knowledge to a range of questions.
Start by going through the PowerPoint slides with your class, then students to continue with the accompanying worksheets.
Students can then complete the ‘brain stretch’ extension question by developing and planning their response in the scaffold provided before answering the question. This allows students to develop their planning skills in relation to short-response questions.
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This resource is to be differentiated for student needs at the discretion of the teacher.
Are dietary supplements necessary in a balanced diet? Students will come to their own informed conclusion after participating in this meaningful scaffolded debate.
The activity begins with the What Supp, Student Worksheet. From there the teacher may sort the students into groups of four. The teacher then sets up stations around the room with the six supplement posters. Students work in groups to answer the questions on pages 2-3 of the What Supp Worksheet. This will assist students to prepare for the informal debate. Once the debate commences the class will be able to vote for the affirmative or negative team with anonymous debate voting cards.
This resource will allow students to make up their own minds about whether dietary supplements are necessary for a balanced diet.
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The activity can be differentiated at the discretion of the classroom teacher based on the needs of students.
A series of posters that summarise HSC Food Technology content.
Use these visual cues as an aid to help students remember HSC food technology content.
Students can use these posters as a prompt to recall their knowledge of the four areas of HSC food technology. These posters summarise Australian Food Industry, Food Manufacture, Food Product Development and Contemporary Nutrition Issues.
The posters display acronyms devised to help students remember the relevant information from each unit and are colour coded to help students connect to them through visual understanding.
‘HSC Acronym Posters’ are designed to be printed A3 and displayed within the classroom as a visual aid for students to help them better understand packaging. Teachers can also print small versions for students to use as study materials.
Please note that these posters were a part of HSC Hacks.
Pack includes:
File types: PDF
Copyright information:
Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.
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A variety of colour posters aimed at breaking down key aspects of the HSC Food Technology Syllabus.
Use as a visual guide for your students by placing these posters around your classroom.
Some of the posters cover; function of food additives, unit operations, preservation processes, food deterioration and spoilage, malnutrition and diet-related disorders.
These posters are broken down into a clear, simple and visual structure increasing student identification and understanding of these concepts in the classroom.
Includes:
Place an order today and have them shipped to you ready to place around your classroom.
Please note: This is the same product as the ‘HSC Food Technology Resource Posters – Digital’ resource.
This product design was updated in September 2019