- Title
- Food technology and 21st century learning
- Creator
- Trevallion, Deborah
- Relation
- Food Futures in Education and Society p. 116-132
- Relation
- Routledge Studies in Food, Society and the Environment
- Publisher Link
- http://dx.doi.org/10.4324/9781003294962-10
- Publisher
- Routledge
- Resource Type
- book chapter
- Date
- 2023
- Description
- This chapter explores the strengths and weaknesses of teaching current Food Technology in Australian, specifically New South Wales, (NSW), Stage 6 Food Technology (FT) syllabus which is offered for students to study in their final two years of senior schooling at age approximately 17 years and its applications for students’ life after school. The analysis and a justification of Food Technology’s mandatory inclusion in the secondary school curriculum and its inclusion in the Higher School Certificate (HSC) or the matriculation curriculum will be highlighted through its links to student’s lifelong learning, whether that path be at university, Technical and Further Education (TAFE), in the workplace or in the home. An explanation of how its overlap and connections with other syllabus subjects strengthen and reinforce essential skills used in 21st century learning is included as well as a synthesis of suggestions for future directions of Food Technology in secondary education is discussed.
- Subject
- food technology; New South Wales syllabus; senior schooling; higher school certificate; SDG 4; Sustainable Development Goals
- Identifier
- http://hdl.handle.net/1959.13/1496073
- Identifier
- uon:54122
- Identifier
- ISBN:9781032280219
- Language
- eng
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