Overview

The Year 10 Food Studies course provides students with the opportunity to increase their food skills and knowledge to a more advanced level. The course will allow the students to develop a greater understanding of the functional properties of a range of ingredients and processes

What will I learn?

Across the semester students will explore the fundamentals of kitchen safety, Health and Safety regulations, including HACCP, labelling, Diet related diseases, their considerations and impacts on menu planning. Sustainability including ethical food choice, seasonal produce, and food waste are explored.

What will I do?

Students will develop an understanding of understanding of the concepts of food science and various food issues associated with food production and the food they eat. Practical assessment will take into consideration individual practices, safe and responsible food handling methods, and the students’ ability to follow instructions and implement relevant techniques/skills independently for the successful completion of all production work. The design process will be worked through to present a solution to a created problem that is linked to the real-world situation.

Students need to participate in the range of practical activities that support the learning throughout this unit.

What will this lead to?

This helps to begin the journey through to VCE Food Studies or further food related studies including external VET.

Why choose this subject?

• have an interest in the we food eat

• want to develop stronger practical skills

• have a social conscious

• interested in further studies in food through to VCE

Duration

5 periods per week for one semester

Head of Art/Technology: Maree Brennan