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StudyOn VCE Food & Technology Units 3&4 (Online Purchase)

StudyOn VCE Food & Technology Units 3&4 (Online Purchase)
Title information
ISBN13 9781742462684
Pub date December 2010
Pages 0
RRP $39.95
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What is studyON?
Jacaranda has developed a revolutionary online study and VCE exam revision tool to help maximise student results. Interactive and highly visual, studyON reflects the engaging online world in which students live.

studyON provides students with exam questions from official VCE exams and automatic marking with instantaneous feedback. This exciting product opens the door to a unique environment that enables students to study when they want and where they want.

studyON helps students to focus their study by providing them with all the examinable information they need. Students can access exam questions at a concept, topic, area of study or unit level - anytime, anywhere. The results-tracking system enables students to easily identify their strengths and weaknesses.

studyON incorporates a myriad study, revision and exam practice aids including;
• past VCAA exam questions online
• 500+ exam practice questions
• instant feedback
• online progress tracker
• videos and animations
• and much more!

Change the way you approach study, revision and exam practice today with studyON

For students who wish to purchase studyON with the booklet, this option is also available. Visit studyON VCE Food & Technology Units 3&4

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What is Online Purchase?
Online Purchase is a Jacaranda digital only product.

Following payment you will receive a registration code via email. This registration code gives you access to your full studyON resource for 12 months from date of registration in your jacPLUS bookshelf.

Go to www.jacplus.com.au to register your code and access your digital resource.

Unit 3 Food preparation, processing and food controls
AOS 1: Maintaining food safety in Australia

Topic 1 - Causes of food spoilage and food poisoning
Topic 2 - Roles and responsibilities of authorities in protecting the food supply
Topic 3 - Australian food and manufacturer standards
Topic 4 - HACCP

AOS2: Food preparation and processing
Topic 1 - Primary and secondary processing of key foods
Topic 2 - Physical, chemical and sonsory properties of key foods
Topic 3 - Functions of natural components of key foods
Topic 4 - Cooking food
Topic 5 - Oreservation techniques

AOS 3: Developing a design plan
Topic 1 - Components of a design plan

Unit 4 Food product development and emerging trends
AOS1: Implementing a design plan

Topic 1 - Implementing a design plan

AOS2: Food product development
Topic 1 - Driving forces in food production
Topic 2 - Driving forces for new food product development
Topic 3 - Food product development
Topic 4 - New and emerging foods
Topic 5 - Emerging technologies in food product development
Topic 6 - Packaging systems
Topic 7 - Marketing and promotion of food


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