Food Studies

VCE Food studies

Our recent food studies incursion allowed us to explore the rich flavours and nutritional benefits of native Australian foods. We learned how Indigenous fruits and spices have sustained health for generations and gained insights into traditional food and land management practices.

A key focus was the soil microbiome and biodiversity, highlighting how Indigenous techniques, like controlled burning and polyculture farming, enrich soil and ecosystems. These sustainable methods offer valuable lessons for the future of food production.

We also explored food sovereignty and citizenship, understanding how Indigenous-led food enterprises help reclaim cultural identity and promote economic empowerment. Supporting native foods is not just about nutrition—it’s about sustainability and respect for the world’s oldest continuous food culture.

Tasting a variety of native fruits and spices reinforced the importance of informed food choices. This experience deepened our appreciation for Indigenous knowledge and its role in shaping a more sustainable future.

By Ashmita Nair, Year 11 

Year 9 Food Studies

Making sandwiches for a 9-year-old turned out to be both a fun challenge and a great learning experience! 

I learned how to balance creativity with practicality—making something tasty while also making it appealing and nutritious. It was exciting to experiment with different ingredients, to make the sandwiches more appealing. 

I also put criteria from the Australian Guide to Healthy Eating into action by considering what a child’s preferences would be, and also ensuring the meal was balanced and had foods from each of the 5 food groups, making the process efficient. This experience helped me understand the importance of a balanced meal, which I can apply in the future when planning meals for me, or even other members of my family.  

Overall, this was a very enjoyable experience and educated me to appreciate the value of a meal.

By Ira Singhal, Year 9