Food Science and Nutrition

As we continue to develop a more health conscious society, studying Food Science and Nutrition will give students an insight into the trends, myths and misconceptions surrounding food. Students will be empowered through investigations, research and collaboration to make informed judgements and ethical decisions regarding their choice of foods which will benefit long term health and wellbeing. The course will encourage new ways of thinking, drive important discussions and create healthier communities with a firm focus on minimising environmental impact and developing an awareness of the significance of food for cultural identity. Through the exploration of other cultures and their food practices in terms of choice of ingredients, preparation, methods and ways of eating, we aim to go beyond just celebrating diversity but to explore the significance of food for cultural identities.

Course Outline

There are three main focal points throughout the new Grade 9 and 10 program, each of which will be covered in the Grade 9 course, as well as the Grade 10 course, with appropriately developed units. They provide an overview of current and future food-related issues. Students will be introduced to all three in Grade 9 and then increase their depth of understanding in the Grade 10 course.

Feeding the Body and Mind
Sustainable Food Systems
Food BioChem

Focus

Grade 9

Food and Cultural Identity
The Food System
Science of Food

Grade 10

The Science of Nutrition
Sustainable Gastronomy
Food Innovation

Course Aims

Encourage students to make informed judgements and ethical decisions regarding their choice of foods which benefit long term health and wellbeing, the environment and the multicultural society.
Explore cultural, social and religious significance of food and its production to appreciate diverse and universal approaches.
Foster challenge and enjoyment through practical and experiential learning.
Empower students to test and discover new food innovations in order to improve on existing inventions and challenge their thinking around food education, food resourcing and more.
Explore the nutritional, physical, chemical and sensory properties of food.
Promote creativity through exploring the enjoyment of food and developing their capability and competence to prepare, experiment, design, implement and evaluate solutions to a range of food situations.

Skills Developed

Students gain lifelong skills, including:

Creativity
Communication
Research
Collaboration
Self management
Critical thinking
Technical and practical preparation skills
Investigation
Confidence
Leadership

Copy of G9 Food Tech Lesson - Culture & Wellbeing (1).mp4

Assessment

Students will be assessed regularly in the following ways:

Ongoing formative assessment of tasks, including presentations, videos, food tests practical work, investigations and research.
End-of-unit summative tests, culminating in an end-of-year final exam testing all content including a practical exam.
An end-of-year student-led project bringing together all of the skills they have developed throughout the year.
Holistic assessment through interactions and the performance of daily skills.

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