Food Studies

In this Newsletter we have featured a range of students work from Years 8, 10, 11, and 12 Food Studies Classes. 

Year 8 Edible gifts

 Students used a variety of Summer Fruits to make Fruit Sticks. Students refined their Cutting skills and arranged their fruit in a striking manner. 

Year 10 Exploring the Menu 

Students made an Entrée of Bombay Sliders. As a practical component of a CAT – Hygiene students also identified and implemented safety and hygiene procedures. Salads were then explored and students made Hot Potato Salad and Caesar Salad. The Unit is currently focusing on Main Meals – Meat and Plant Based Proteins. The Corn Fritters were a popular Non Meat meal. 

VCE Unit 1 

Following the topic of Ancient grains and Developing Cuisines students produced Quinoa Crumbed Chicken and a Vibrant Salad. The students were surprised how tasty the Quinoa crumb was! 

After Students researched an Ancient Cuisine they followed up their research by producing a traditional recipe of their chosen cuisine. The Japanese Cuisine was a clear favourite with  Gyozas, Sushi, and Okonomyaki all being produced and presented to a high standard. Some Decorated Eclairs were exquisite and were a perfect example of French Cuisine. Some Corn Muffins displayed the use of Corn in Peruvian Cuisine. 

VCE Unit 3 

Students have looked at Food allergies and Intolerances. Year 12 students modified recipes to cater for these dietary requirements. We have featured a Gluten Free Pasta as example of a modified recipe.