VCE Food Studies has an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills. VCE Food Studies provides a framework for informed and confident food selection and food preparation within today’s complex architecture of influences and choices. Practical work is integral to food studies.
UNIT - Food Origins
This unit focuses on food from historical and cultural perspectives. Students investigate the origins and roles of food through time and across the world and explore how humanity has historically sourced its food, examining the general progression from hunter-gatherer to rural-based agriculture, to today’s urban living global trade in food.
Students also investigate Australian indigenous food prior to European settlement and how food patterns have changed over time; this includes cuisines that are part of Australia’s culinary identity today and the influence of technology and globalisation on food patterns in today’s world.
UNIT 2 - Food Makers
In this unit students investigate food systems in contemporary Australia, exploring both commercial food production industries and food production in small-scale domestic settings. Students gain insight into the significance of food industries to the Australian economy and investigate the capacity of industry to provide safe, high-quality food that meets the needs of consumers. Students produce foods and consider a range of evaluation measures to compare their foods to commercial products. They consider the effective provision and preparation of food in the home, and analyse the benefits and challenges of developing and using practical food skills in daily life. Students design new food products and adapt recipes to suit particular needs and circumstances.
Assessment:
Assessments at Units 1 and 2 are school-based. For each unit, students are required to demonstrate two outcomes. Assessment tasks will include: practical applications and demonstrations, written reports, media analysis, research inquiry, comparative food-testing analysis or product evaluation, oral presentation and videos or podcasts.
Prerequisites:
N/A
Recommendations:
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