Food Studies
Units 1 & 2

Year 11

What is the subject about?

Students explore food from many aspects such as past and present patterns of eating, Australian and global food production systems and the many physical and social functions and roles of food. Practical work is key to Food Studies and obviously includes cooking but also demonstrations, creating and responding to design briefs, dietary analysis, food sampling and taste-testing, sensory analysis, product analysis and scientific experiments.

VCE Food Studies is designed help students to make informed food choices. Students develop their understanding of food while acquiring skills that enable them to take greater ownership of their food decisions and eating patterns. A key element is ensuring the safety of food, nutrition and enabling understanding of food origins, cultures, customs and behaviours. Students will look at evidence-based conclusions in response to food information, food advertising and current food trends

Units

Unit 1: Food origins

Unit 2: Food makers

Use button below to link to the study design page - be sure to scroll to 2023

Link to Study Design

Skills you will develop

Understand and explain factors that have influenced the emergence of distinctive food cultures and cuisines throughout the world
Explain key historical factors and developments in global food production systems
Analyse current trends in food practices and food subcultures in Australia
Understand major sectors and explain current developments in the Australian food system
Explain and apply the process of developing new food products using design briefs

Assessment

Practical activities
Written tests

Pathways

Studying Food Studies can lead to the following careers

Hospitality
Chef
Kitchen hand
Dietitian
Catering

There are no prerequisites for entry to Units 1, 2 and 3

If you are interested in this subject please see Ms. Macpherson or Ms Brennan