Rationale:

Scope of study: VCE Food Studies takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills. VCE Food Studies provides a framework for informed and confident food selection and food preparation within today’s complex architecture of influences and choices.

Students explore food from a wide range of perspectives. They study past and present patterns of eating, Australian and global food production systems, and the many physical and social functions and roles of food. Students research sustainability and critically evaluate information, marketing messages and new trends.

Practical activities are integral to Food Studies and include comparative food testing, cooking, creating and responding to design briefs, demonstrations, dietary analysis, nutritional analysis, product analysis, scientific experiments and sensory analysis.

Structure: This study is made up of four units

Unit 1: Food Origins

In this unit students focus on food from historical and cultural perspectives, and investigate the origins and roles of food through time and across the world. In Area of Study 1 students explore how humans have historically sourced their food. In Area of Study 2 students look at Australian indigenous food prior to European settlement and how food patterns have changed since. 

Unit 2: Food Makers

In this unit students investigate food systems in contemporary Australia. Area of Study 1 focuses on commercial food production industries, while Area of Study 2 looks at food production in domestic and small-scale settings.

Unit 3: Food in Daily Life

In this unit students investigate the many roles and everyday influences of food. Area of Study 1 explores the science of food: our physical need for it and how it nourishes and sometimes harms our bodies. Area of Study 2 focuses on influences on food choices: how communities, families and individuals change their eating patterns over time and how our food values and behaviours develop within social environments. 

Unit 4: Food Issues, Challenges and Futures

In Area of Study 1 students focus on individual responses to food information and misinformation and the development of food knowledge, skills and habits to empower consumers to make discerning food choices. They consider the relationship between food security, food sovereignty and food citizenship. In Area of Study 2 students focus on issues about the environment, climate, ecology, ethics, farming practices. They research a selected topic, seeking clarity on current situations and points of view. 

Entry: There are no prerequisites for Units 1, 2 & 3. Students must complete Unit 3 prior to undertaking Unit 4.

ASSESSMENT:

Units 1 & 2:  Are assessed internally with a variety of tasks including records of production, short written reports, production work, evaluations and design tasks with a mid and end of year exam.

Units 3 and 4:

• Unit 3: School Assessed Coursework 30%

• Unit 4: School Assessed Coursework 30%,

Final Examination 40%

Contact Time:

Lessons per week:

5 Periods

Subject duration:

Year long.

Head of Technology:

Maree Brennan