Food Technology and VCE Food Studies – TERM 3

It has been a busy and rewarding term, with students developing their practical cooking skills while also exploring some important issues that influence the food we eat and the choices we make.

Throughout the term, students across all year levels have continued to build their confidence in the kitchen, developing skills in food preparation, safe food handling and working effectively with others. Students have been encouraged to think about not only how food is made, but why particular ingredients, techniques and processes are used.

Our Junior students (Yrs 8 and 9) have spent their time looking at the Australian Guide to Healthy Eating, using foods from the key 5 food groups and being conscious of minimising food waste. A major focus this term for our Senior students (Yrs 10, 11 and 12) has been Australia's food system, ethics and the environment. Students investigated the journey food takes from production and processing through to distribution, retail and consumption. They also considered the impacts that this system has on our environment.

Students have also explored the concepts of sustainability, food security and food citizenship. Discussions and activities encouraged students to consider questions such as: Where does our food come from? How can we reduce food waste? and How do our food choices affect the environment? 

Another highlight of the term for our Year 10 students has been the exploration of Indigenous Australian foods. Students learned about traditional Indigenous food sources, the importance of seasonal knowledge and the ways Aboriginal and Torres Strait Islander peoples have developed a deep understanding of Australia's environment. Students investigated native ingredients such as lemon myrtle, saltbush and kangaroo, considering their origins, sensory characteristics, traditional uses and applications in contemporary cooking.

Our practical activities have provided students with opportunities to apply their knowledge in meaningful ways. Students have been able to connect classroom theory with real-world food production and consumption. 

Perhaps most importantly, continues to provide students with opportunities to develop creativity, independence, problem-solving and teamwork. Students are learning to make decisions, adapt when things don't go according to plan and reflect on how they can improve their work.

Well done to all our Food Technology and VCE Food Studies students on a fantastic term!

Anne-Maree Hatfield and Clare Shea (Food Studies/Technology teachers)