HEALTH

YEAR 10 FOOD STUDIES

Over the course of this semester the Year 10 Food Studies cohort have been designing, planning and producing main meals that have met the requirements of the design brief set for them. The brief stipulated the considerations and constraints regarding nutrition, budget, time and complexity. The style, adaptation and sourcing of ideas was left totally up to the students and they responded beyond expectations. 

The idea behind the Learning Task is not only to give students an understanding of links to curriculum concepts relating to following a design brief whist maintaining creativity  but also to allow students to benefit from developing life skills based on financial literacy, skill development, research and the self satisfaction of producing stylish and skillful food in an independent fashion.

Students showed influences from all over the world demonstrating eclectic tastes and interests. By incorporating these influences the students demonstrated a range of skill based and artistic development. 

An important and timely benefit to doing this task is that with winter upon us and health issues  and activity levels changing. One thing we can do to protect ourselves is to maintain a healthy balanced diet high in nutrients including protein, vitamins and minerals and carbohydrates. This simple adjustment will have a positive impact on our individual health and wellbeing that inturn will benefit our study, activity and work life balance.   

Brett Howe

Teacher