Part 1. Stage 6 Preliminary course. CORE STRAND 1: FOOD AVAILABILITY AND SELECTION. Chapter 1. Influences on food availability. Chapter 2. Factors affecting food selection. CORE STRAND 2: FOOD QUALITY. Chapter 3. Safe storage and preparation of food. Chapter 4. Sensory characteristics of food and food presentation. Chapter 5. Functional properties of food. Chapter 6. Food nutrients. Chapter 7. Diets for optimum nutrition. Part 2. Stage 6 HSC course. CORE STRAND 4: AUSTRALIAN FOOD INDUSTRY. Chapter 8. Sectors and aspects of the Australian food industry. Chapter 9. Policy and legislation. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 5: FOOD MANUFACTURE. Chapter 10. Production, processing and preservation. Chapter 11. Packaging, storage and distribution. Chapter 12. Food manufacturing and consumers. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 6: FOOD PRODUCT DEVELOPMENT. Chapter 13. Factors that affect food product development. Chapter 14. Reasons for and types of food product development. Chapter 15. Steps in food product development. Chapter 16. Marketing plans. HSC PRACTICE EXAM QUESTIONS. CORE STRAND 7: CONTEMPORARY NUTRITION ISSUES. Chapter 17. Diet and health in Australia. Chapter 18. Options for managing nutritional fitness. Chapter 19. Influences on nutritional status. HSC PRACTICE EXAM QUESTIONS.