VCE – Food Studies
WHAT’S IT ALL ABOUT?
Food Studies explores food from a wide range of perspectives. This includes the origins of food in Australia and how it has changed over time. Students evaluate techniques to compare class products to commercially prepared food products and investigate food production industries in contemporary Australia. The emphasis is to build on practical food skills in planning, preparing and cooking, ensuring food safety. Students apply principles of nutrition, food science and sensory evaluation to planning and preparation.
UNIT 1 & 2 •
Unit 1 – Food Origins Unit 2 – Food Makers
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SATISFACTORY COMPLETION
A range of practical activities (compulsory) Research Inquiry Historical Timeline/ Media Analysis Comparative Dietary Analysis Product Evaluations Design Tasks
Practical demonstrations End of semester exams
ENTRY
Satisfactory completion of Year 10 Food Studies is preferred however, not required.
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TABLE OF CONTENTS
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