Food Studies

Year 12 FOOD STUDIES 

Our highly skilled VCE Food Studies students have been busy in the Food Technology room whipping up a Healthy Family Meal. 

Todays’ learning intension: Gelatinisation of starch (cooking of pasta) Food Security (supply demand of seasonal vegetables) Modification of a recipe (Adapting a recipe when you don’t have certain ingredients) that reflects the Australian Guide to Healthy Eating. 

Their Design Brief was to modify a recipe to reflect possible solutions for the current supply and demand of vegetables ensuring that the nutritional value of the meal was not compromised. Students enjoyed the new skill of hand making their pasta and creating their modified vegetable sauces to reflect the Design Brief. 

As you can see from the photos, a variety of different solutions were created that also tasted delicious.

Ms Van Putten 

Year 12 FOOD STUDIES

 Our highly skilled VCE Food Studies students have been busy in the Food Technology room again whipping up a delicious Healthy Family Meal. 

Our student chefs focused on gelatinisation of starch which means cooking pasta, the issue of food security by understanding the supply demand of seasonal vegetables and how to adapt a recipe when you don’t have certain ingredients. This reflects the Australian Guide to Healthy Eating. 

The student’s Design Brief included, needing to change a recipe to reflect possible solutions for the current supply and demand of vegetables ensuring that the nutritional value of the meal was not compromised. Students enthusiastically enjoyed the new skill of hand making their pasta and creating their modified vegetable sauces to reflect the Design Brief. 

As you can see from the photos, a variety of different solutions were created that looked good, tasted delicious and demonstrated the skills of our talented students 

Ms Van Putten