VCE Food Studies

UNIT 1

Students investigate the evolution of food systems from hunter-gatherer societies to global trade, with a focus on one world food region and Australian Indigenous food traditions. They examine the influence of migration, technology and globalisation on Australia’s culinary identity. Unit 1 Food Studies explores food from historical, cultural and contemporary perspectives. 

UNIT 2

Students focus on food production in both commercial industries and domestic settings. They analyse food systems, product development and food safety, while designing and preparing foods to meet dietary needs. Practical activities support student understanding through cooking, experimentation, and recipe design. Unit 2 Food Studies explores food from historical, cultural and contemporary perspectives. 

UNIT 3

Food Studies examines the role of food in the daily lives of Australians, along with key food issues, challenges, and future directions. Students primarily engage in theory-based learning, supported by practical activities such as cooking, experiments, and tastings. Topics include the digestive system, the role of food in physical and mental health, and the social and emotional significance of food. With a focus on healthy eating, students explore the Australian Dietary Guidelines and diet-related disease prevention. 

UNIT 4

They examine key sustainability and ethical issues in Australian food production and critically analyse the reliability of food information in the media. They examine the key issues relating to the challenge of feeding our increasing population, and focus on individual responses to food information and misinformation.