Food Studies

Mastering food preparation techniques

Students were very relieved that the snap lockdown of last week did really only mean 3 days of remote learning. It also meant they could participate in their practical Food Studies classes. For VCE students there was a collective sigh of relief that they were able to complete a practice for their practical SAC. These SACs assess students on the application of key knowledge from the course and allows them to demonstrate key skills. 

In Unit 1, students consider the origins of food. Their practice SAC was a recipe which used ingredients with a recognisable regional provenance. Upon completion of the recipe, they were asked a series of questions about the different ingredients.  Students were also evaluated for their ability to select appropriate tools and techniques in food preparation (measuring, chopping, creaming, simmering, julienne).