This semester unit focuses on the principles of design, using food as a medium. Students respond to design briefs and provide solutions, while learning about the incorporation of fruit, vegetables and meat in the diet. Students work safely and hygienically using a variety of ingredients, processes, and equipment to further develop their food production skills. Food is presented, using a variety of techniques and design principles. Food literacy skills are developed in this course, as students utilise and develop language when assessing the sensory properties of the foods they make.

For further information please refer to page 30 of the St. Joseph's College Senior School Subject Information Handbook.

This semester long subject focuses on nutrition and creating healthy meals. Students explore the functional role of key nutrients in the body and demonstrate their knowledge through the development of specific meal plans. They also look at the ingredients in commonly consumed foods and their nutritional content. They discuss influences on the food and drink people consume and what food is needed to stay healthy.

Students are required to work safely and hygienically completing weekly production activities that use various ingredients, processes, and equipment in developing their skills in food production. Consideration is given to food presentation, as each dish produced is photo documented and evaluated. Food literacy skills are also developed in this course, as students utilise and develop language when assessing the sensory properties of the foods they make, as they reflect and evaluate all that they learn.

For further information please refer to page 30 of the St. Joseph's College Senior School Subject Information Handbook.

This is a semester long unit with an emphasis on extending your food knowledge and skills.

Students study past and present patterns of eating. They look at indigenous foods and the influences of other nations on the foods that Australians eat today. Practical activities is integral to Food Studies and may take the form of cooking, demonstrations, dietary analysis, taste testing foods and sensory analysis. This includes foods from other countries and Indigenous foods.

This is a semester long unit with an emphasis on extending your food knowledge and skills. Students study food production, both in industry and in the home environment, developing informed, discerning and capable food citizens. Practical activities is integral to Food Studies and may take the form of cooking, demonstrations, responding to design briefs, dietary analysis, taste testing foods and sensory analysis. This includes the use of processed foods to make a variety of nutritious dishes and comparisons between foods made in the home and packaged foods.

Food Studies takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills. Students study the many physical and social functions and roles of food. Students will learn the science involved in food preparation. They research economic, environmental and ethical dimensions of food and critically evaluate information marketing messages.

Practical activities is integral to Food Studies and includes cooking, demonstrations, dietary analysis, food sampling and taste-testing, sensory analysis, product analysis and scientific experiments.