HEALTH

FROM OUR KITCHENS TO YOURS - A TASTE OF WHAT'S COOKING IN THE KITCHENS @ MCK

The Health faculty welcomes everyone to an exciting semester 2! We are looking forward to sharing a glimpse into what our students are cooking up in their Food and Technology and Food Studies classes. This semester is all about seasonal produce, hands-on learning, creativity, and developing essential life skills, from mastering basic techniques to exploring complex food science and sustainability.

Year 7 Food Technology: Building a foundation in the kitchen

Year 7 students are learning essential cooking skills like using kitchen equipment safely, reading recipes, and measuring ingredients precisely. They are also studying nutrition, the five food groups, and the ethical side of food production.

Students are working on their own and in groups to prepare a variety of dishes, including meals from different cultures and classics like Hedgehog slice. Through self-evaluation, they're using design and technology strategies to improve their cooking skills and overcome challenges.

The students are to be congratulated for their collaborative and engaged start to the semester.

Year 9 Food Technology: The science and art of food

In this STEAM elective, our Year 9 students are combining science with creativity. They're completing a variety of food production activities that allow them to use technology and demonstrate their creative flair through food styling and selection. A core focus of this class is understanding and maintaining personal hygiene and kitchen safety, which are critical for food safety. 

Students will also conduct fascinating food experiments such as the pea experiment, giving them a scientific perspective on methods of preservation. This course encourages critical thinking and problem-solving, teaching students to design and create innovative solutions in the kitchen. Congratulations to our Year 9 students - you've started the semester with a focused and proactive approach.   

Year 10 Food Technology: Culinary exploration and design thinking

Year 10 students are currently diving into the world of advanced culinary concepts. They will spend the semester preparing and cooking a wide range of foods, while also studying the functional properties of food and addressing individual dietary needs. They will explore contemporary food trends, sustainability issues and cuisines from around the globe, including native Australian foods. Students will use design thinking to develop solutions based on identified needs or opportunities, refining their ideas and justifying their decisions based on ethical considerations. 

Working collaboratively and independently, they will develop and implement their designed solutions, skilfully using appropriate technologies to produce their final creations. Congratulations to our Year 10 students for starting the semester with a curious mind and resilient attitude.           

VCE Food Studies: Becoming a 'good food citizen'

This semester, our VCE Food Studies students have been diving deep into the world of food, moving beyond just cooking to explore the science, design, and business behind what we eat. We're incredibly proud of their hard work and the skills they've developed. Our students have been putting their practical skills and knowledge to the test. They've been busy not only producing a variety of foods but also designing new food products and adapting existing recipes to meet specific needs and circumstances. 

This process has involved comparing their creations to commercial products and evaluating them against a range of measures, just like a real food developer would. They've also focused on dietary requirements, preparing and evaluating food products for different needs and contexts. Our students have been practicing being a 'good food citizen' by actively reducing food waste and making conscious choices to eat local Australian produce. By doing this, they're learning to reduce food miles and support local small businesses and farmers. 

We've also incorporated Indigenous spices into our cooking, which has been a great opportunity to learn about food sovereignty and the rich culinary heritage of Australia's First Peoples.

We look forward to seeing the wonderful and delicious creations our students produce this semester!

Ms Carmen Moloney

Health Learning Area Manager