Food Studies

Purpose

The Food Studies course is designed so that students are encouraged to:

• Build practical food preparation, organisational and technical skills

• Apply principles of nutrition, food science and sensory evaluation to food planning and preparation

• Develop an awareness of a diverse range of influences on food choice and their impact on health

• Evaluate the accuracy of nutritional information to assess credibility and navigate contemporary food fads, trends and diets

• Research and discuss issues relating to economic, environmental and ethical dimensions of our food system.

The integration of theory and practice is fundamental to learning in the Food Studies course. Areas covered in this course include:

• Physiology of eating and digesting and the absorption and utilisation of macronutrients

• Implications of food choice on physical health; diet related diseases

• Biological reasons for differences in dietary requirements

• Food fads, trends and diets and discerning their accuracy

• Dietary recommendations and guides that assist in making ethical, sustainable and healthy food choices

• Sensory and functional properties of food and the physical and chemical changes that occur during preparation and cooking

• The use of various equipment and techniques appropriate to the preparation, cooking and presentation of food

• Fulfilling the requirements of a design brief.