Secondary Food Technology Education, Major (0364)
- Effective from: Autumn 2025
- Western Sydney University Major Code: 0364
Available to students in other Western Sydney University programs? No
The Secondary Food Technology Education Major will provide students with 60 credit points of Food Technology discipline knowledge and 20 credit points of Food Technology pedagogy and curriculum knowledge. Together with completion of subjects in the Bachelor of Education (Secondary), this Major will enable students to meet requirements to graduate from the Bachelor of Education (Secondary) with the Food Technology teaching area. The Secondary Food Technology Education Major will span the Foundation and Development phases of the Bachelor of Education (Secondary), enabling students to develop strong pedagogical content knowledge, an understanding of evidence-based pedagogies, and skills in using assessment and feedback to guide and enhance student learning.
Location
| Campus | Mode | Advice |
|---|---|---|
| Hawkesbury Campus | Internal | SecondaryEnquiries@westernsydney.edu.au |
Major Structure
- Please note: Subjects that are part of the majors are subject to availability. Students may need to travel to different campuses to complete some of these subjects.
Students must successfully complete 80 credit points as follows.
Start-year intake
| Year 1 | ||
|---|---|---|
| Autumn session | Credit Points | |
| AGRI 1011 | Introduction to Agrifood | 10 |
| Credit Points | 10 | |
| Spring session | ||
| PROC 1005 | Introduction to Food Science | 10 |
| Credit Points | 10 | |
| Year 2 | ||
| Autumn session | ||
| PROC 2002 | Innovative Foods | 10 |
| Credit Points | 10 | |
| Spring session | ||
| NATS 2041 | Experimental Foods | 10 |
| Select one Alternate subject (from the pool of alternate subjects listed below) | 10 | |
| Credit Points | 20 | |
| Year 3 | ||
| Autumn session | ||
| Select one Alternate subject (from the pool of alternate subjects listed below) | 10 | |
| Credit Points | 10 | |
| Spring session | ||
| TEAC 3060 | Technological & Applied Studies Curriculum 7-10 | 10 |
| Credit Points | 10 | |
| Year 4 | ||
| Autumn session | ||
| TEAC 4027 | Agriculture & Food Technology Curriculum 11-12 | 10 |
| Credit Points | 10 | |
| Total Credit Points | 80 | |
Mid-year intake
| Year 1 | ||
|---|---|---|
| Spring session | Credit Points | |
| PROC 1005 | Introduction to Food Science | 10 |
| Credit Points | 10 | |
| Autumn session | ||
| AGRI 1011 | Introduction to Agrifood | 10 |
| Credit Points | 10 | |
| Year 2 | ||
| Spring session | ||
| NATS 2041 | Experimental Foods | 10 |
| Select one Alternate subject (from the pool of alternate subjects listed below) | 10 | |
| Credit Points | 20 | |
| Autumn session | ||
| PROC 2002 | Innovative Foods | 10 |
| Credit Points | 10 | |
| Year 3 | ||
| Spring session | ||
| TEAC 3060 | Technological & Applied Studies Curriculum 7-10 | 10 |
| Credit Points | 10 | |
| Autumn session | ||
| Select one Alternate subject (from the pool of alternate subjects listed below) | 10 | |
| Credit Points | 10 | |
| Year 4 | ||
| Autumn session | ||
| TEAC 4027 | Agriculture & Food Technology Curriculum 11-12 | 10 |
| Credit Points | 10 | |
| Total Credit Points | 80 | |
Alternate Subjects
Students complete two of the following Level 3 subjects:
| Subject | Title | Credit Points |
|---|---|---|
| HLTH 3020 | Global Nutrition and Food | 10 |
| NATS 3020 | Food Safety | 10 |
| NATS 3038 | Quality Assurance and Food Analysis | 10 |
| NATS 3048 | Food Formulations | 10 |
| PROC 3007 | Food Innovation and Technology | 10 |