Art/Tech - Friendly Footprints  

Subject Name: Food Technology

Unit of Study: Friendly Footprints  

Brief Description: In this unit of study students research, design and explore food sustainability strategies including ethical and= sustainable considerations of our everyday cooking.

Scaffolding Learning

At the conclusion of this unit of study students will have: 

An understanding of key knowledge

• Investigate current environmental and economic sustainability and social trends, issues and influences in Australian food industry sectors, and the impact on food security 
• Identify influences on effective planning, management and decision-making in the provision and preparation of food in the home, including resources such as time and money, and values such as health and sustainability.
• Discuss the key elements of primary production of food in Australia and its influence on the home and earth.

Attained these key skills 

• Describe Australia’s leading industries in primary food production, processing, manufacturing and marketing
• Analyse the benefits of developing practical food skills and identify factors enabling the acquisition and application of these skills
• Undertake practical activities to analyse commercial food production in Australia

Demonstrated the Victorian curriculum standards and capabilities

• Creating Designed Solutions  (VCDSCD060), (VCDSCD061), (VCDSCD062), (VCDSCD063), (VCDSCD064)

Assessment Tasks

Students will be required to complete the following assessment tasks:

• Design Process Task 
• Practical Assessment Task
• Research Task 

Additional learning opportunities

• Excursion - Macleod Community Garden 

Resources

• Container

Pathways

This unit of study could provide students with the following pathway.