Food Technology

The Year 11 Food Studies class have recently been investigating an ancient grain cultivated in a region of either Mesoamerica or Mesopotamia.

Students have selected a bread common to the region to gain an understanding of the natural resources, climatic influences and social circumstances that have led to the global variety of a major food commodity like grains. The variations include grains like quinoa, freekeh, wheat, farro and oats.

Each student investigated, produced and evaluated their own bread, and produced a sensory analysis of other breads from around the world.