Food Studies

Year 12 Students Cook Up Budget-Friendly, Healthy Meals

Our Year 12 Food Studies students recently showcased their culinary skills and nutritional knowledge by creating vegetarian share meals on tight budgets of $5 and $15. Each dish was designed to include all five food groups from the Australian Guide to Healthy Eating: vegetables and legumes/beans, fruit, grain foods (mostly wholegrain), lean meats and alternatives (such as tofu and legumes), and dairy and alternatives (mostly reduced fat) .

Students crafted hearty, balanced meals like share and tear breads and veggie pasta bakes, demonstrating that nutritious eating can be both affordable and delicious. This project highlighted the students' creativity and understanding of the relationship between income, health, and nutrition.

Year 10 Students Impress with Signature Risotto Creations

Our Year 10 Food Preparation and Nutrition students have been showcasing their culinary talents by crafting individual risotto dishes, each reflecting their creativity and growing kitchen skills.

From the initial steps of finely dicing onions to the meticulous process of gradually adding stock, students embraced the challenge of preparing this classic Italian dish. The result? A delightful array of risottos, each with its unique twist.

We commend our Year 10 students for their dedication and enthusiasm. Their risotto creations are a testament to the delicious possibilities that arise when skill meets imagination.