Food Origins

This unit focuses on food from historical and cultural perspectives. Students investigate the origins and roles of food through time and across the world. They consider the influence of technology and globalisation on food patterns. Throughout this unit students complete topical and contemporary practical tasks to enhance, demonstrate and share their learning with others.

AREA OF STUDY 1 - Food around the world

Students explore how humanity has historically sourced its food, examining the general progression from hunter-gatherer to rural-based agriculture, to today’s urban living and global trade in food. Students consider the origins and significance of food through inquiry into particular food-producing regions of the world.

OUTCOME 1

On completion of this unit the student should be able to identify and explain major factors in the development of a globalised food supply, and demonstrate adaptations of selected food from earlier cuisines through practical activities.

AREA OF STUDY 2 - Food in Australia

In Area of Study 2 students look at Australian indigenous food prior to European settlement and how food patterns have changed since, particularly through the influence of food production, processing and manufacturing industries and immigration. Students investigate cuisines that are part of Australia’s culinary identity today and reflect on the concept of an Australian cuisine. 

OUTCOME 2

On completion of this unit the student should be able to describe patterns of change in Australia’s food industries and cultures, and use foods indigenous to Australia and those introduced through migration in the preparation of food products.

ASSESSMENT TASKS 

A range of practical activities, with records; plus one of the following:

• a short written report

• an oral presentation

• a practical demonstration

• a video or podcast.

Food Makers

In this unit students investigate food production systems in contemporary Australia on commercial scale and in small-scale domestic settings. Students gain insight into the significance of food industries to the Australian economy and investigate the capacity of industry to provide safe, high-quality food that meets the needs of consumers. Students use practical skills and knowledge to produce foods and consider a range of evaluation measures to compare their foods to commercial products. They consider the effective provision and preparation of food in the home, and analyse the benefits and challenges of developing and using practical food skills in daily life. In demonstrating their practical skills, students design new food products and adapt recipes to suit particular needs and circumstances. They consider the possible extension of their role as small-scale food producers by exploring potential entrepreneurial opportunities.

AREA OF STUDY 1 - Australia’s food systems

Students focus on commercial food production in Australia, including components of the food systems like primary food production, processing and packaging, distribution and access through the retail and food service sectors, media and marketing, consumption and waste management. 

Students explore dynamic nature of our food industries and their ongoing importance to Australia’s economy. They will reflect on the sustainability of Australia’s food industry, including the impact on food security and food sovereignty. They consider the influences on food industries and, in turn, how the food industries influence people. Students investigate new food product development and innovations, and the processes in place to ensure a safe food supply.

Through practical activities, students create new food products using design briefs, and apply commercial principles such as research, design and innovations, product testing, production, evaluation and marketing.

OUTCOME 1

On completion of this unit the student should be able to analyse relationships, opportunities and challenges within Australia’s food systems, and respond to a design brief that produces a food product and demonstrates the application of commercial food production principles.

AREA OF STUDY 2 - Food in the Home

In this area of study students further explore food production, focusing on domestic and small-scale food production. They compare similar food products prepared in different settings and evaluate them using a range of measures. They consider the influences on the effective provision and preparation of food in the home. Students learn and apply food science terminology relating to changes that occur during food preparation and cooking, and undertake hands-on experimentation to demonstrate techniques and effects. Through practical activities, students design and adapt recipes, encompassing a range of dietary requirements commonly encountered by the food service sector and within families. Students propose and test ideas for applying their food skills to entrepreneurial projects that potentially may move their products from a domestic or small-scale setting to a commercial context.

OUTCOME 2

On completion of this unit the student should be able to use a range of measures to evaluate food products prepared in different settings for a range of dietary requirements, and create a food product that illustrates potential adaptation in a commercial context.

ASSESSMENT TASKS 

As per VCAA, the assessments are described as below: 

• The assessment for Outcome 1 is to design and develop a practical food solution in response to an opportunity or a need in the food industry or school  community. 

• The assessment for Outcome 2 is to  design and develop a practical food solution in response to an opportunity or a need in a domestic or small-scale setting.

(Note: The subject teacher could break the above assessments into several sub tasks.)

Food in Daily Life 

This unit investigates the many roles and everyday influences of food. Area of Study 1 explores the science of food - how it nourishes and sometimes harms our bodies. Students investigate the physiology of eating, the microbiology of digestion, the functional properties of food and the changes that occur during food preparation. They analyse the scientific rationale behind the Australian Dietary Guidelines and the Australian Guide to Healthy Eating. Area of Study 2 focuses on the influences in food choice.  They investigate behavioural principles that assist in the establishment of lifelong, healthy dietary patterns. The practical component of this unit enables students to understand food science terminology and to apply specific techniques to the production of everyday food that facilitates the establishment of nutritious and sustainable meal patterns.

AREA OF STUDY 1 - The Science of Food

In this area of study students focus on the science of food. They investigate the physiology of eating and microbiology of digesting, and the absorption and utilisation of macronutrients. They investigate food allergies, food intolerances and the microbiology of food contamination. By identifying evidence-based principles, students develop their capacity to analyse advice on food choices. Students learn and apply food science terminology relating to chemical changes that occur during food preparation and cooking, and undertake hands-on experimentation to demonstrate techniques and effects. They apply knowledge in the safe production of nutritious meals.

OUTCOME 1

On completion of this unit the student should be able to explain the processes of eating and digesting food and absorption of macronutrients, explain causes and effects of food allergies, food intolerances and food contamination, analyse food selection models, and apply principles of nutrition and food science in the creation of food products.

AREA OF STUDY 2 - Food Choice, Health and Wellbeing

In this area of study students focus on patterns of eating in Australia and the influences on the food we eat. Students look at relationships between social factors and food access and choice, as well as the social and emotional roles of food in shaping and expressing identity, and how food may link to psychological factors. They inquire into the role of media, technology and advertising as influences on the formation of food habits and beliefs, and investigate the principles of encouraging healthy food patterns in children. In this area of study students undertake a practical component developing a repertoire of healthy meals suitable for children and families.

OUTCOME 2

On completion of this unit the student should be able to explain and analyse factors affecting food access and choice, analyse the influences that shape an individual’s food values, beliefs and behaviours, and apply practical skills to create a range of healthy meals for children and families.

ASSESSMENT TASKS 

The assessment tasks are a range of practical activities and records of two practical activities related to 

1. the functional properties of components of food - ( Outcome 1)

2. the healthy meals for children and families. - (Outcome 2)

AND 

for each Outcome, one of the following is also required: 

• a short written report: media analysis, research inquiry, structured questions, case study analysis

• an annotated visual report

• an oral presentation or a practical demonstration

• a video or podcast.

(External assessment: The level of achievement for Units 3 and 4 is also assessed by an end-of-year examination) 

Food Issues, Challenges and Futures 

Students examine debates about global and Australian food systems. They focus on issues about the environment, farming practices, application of technologies, food security, food safety, food wastage and, land and water management.  They consider solutions and analyse work undertaken to solve problems and support sustainable futures. Students also focus on individual responses to food information and misinformation. Students understand how to assess information and draw evidence-based conclusions. The practical component of this unit provides students with opportunities to apply their responses to environmental and ethical food issues, and to extend their food production repertoire reflecting the Australian Dietary Guidelines and the Australian Guide to Healthy Eating.

AREA OF STUDY 1 - Environment and Ethics 

Area of Study 1 focuses on issues about the environment, ecology, ethics, farming practices, the development and application of technologies, and the challenges of food security, food safety, food wastage, and the use and management of water and land. Students research a selected topic, seeking clarity on current situations and points of view, considering solutions and analysing work undertaken to solve problems and support sustainable futures.

OUTCOME 1

On completion of this unit the student should be able to explain a range of food systems issues, respond to a selected debate with analysis of problems and proposals for future solutions, apply questions of sustainability and ethics to the selected food issue and develop and create a food repertoire that reflects personal food values and goals.

AREA OF STUDY 2 - Navigating Food Information

Students focus on food information and misinformation and the development of food knowledge, skills and habits. Students learn to assess information and draw evidence-based conclusions to navigate contemporary food fads, trends and diets. They investigate a selected food fad, trend or diet and assess its credibility and the reliability of its claims, taking into consideration the evidenced-based recommendations of the Australian Dietary Guidelines and the Australian Guide to Healthy Eating. Students practise and improve their food selection skills by interpreting food labels and interrogating the marketing terms on food packaging. The practical component of this area of study provides opportunities for students to extend their food production repertoire by creating recipes that reflect the Australian Dietary Guidelines.

OUTCOME 2

On completion of this unit the student should be able to explain a variety of food information contexts, analyse the formation of food beliefs, evaluate a selected food trend, fad or diet and create food products that meet the Australian Dietary Guidelines.

ASSESSMENT TASKS 

The assessment tasks are a range of practical activities and records of two practical activities: 

1. related to sustainable and/or ethical food choices (Outcome 1)

2. related to healthy food choices based on the Australian Guide to Healthy Eating (Outcome 2)

AND

1. a written report that includes a selected food-related topic, explanation of concerns related to environment, ethics and/or equity, analysis of work being done to solve problems and support solutions, and a conclusion outlining major findings and suggested set of practical guidelines for food consumers. (Outcome 1)

2. Any one or combination of the following: (Outcome 2)

   • a short written report: media analysis, research

   • inquiry, structured questions, case study analysis

   • an annotated visual report

   • an oral presentation or a practical demonstration

   • a video or podcast

For more information about Food Studies, see Ida Cattivera or Alison Downes