TERTIARY & CAREERS PATHWAYS:
Baker, Brewery worker, Caterer, Chef/Cook, Chocolate maker, Food Stylist, Food Technologist, Naturopath, Nutritionist, Pastry chef, Product/process development officer, Primary Foods producer, Quality Manager, Winemaker
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.
It is recommended that students have satisfactorily completed Unit 1 Food & Technology prior to studying Units 3 & 4.
UNIT 3 - Food in Daily Life
This unit investigates the many roles and everyday influences of food.
- Area of Study 1 explores the science of food: our physical need for it and how it nourishes and sometimes harms our bodies. Students investigate the physiology of eating and appreciating food, and the microbiology of digestion. They also investigate the functional properties of food and the changes that occur during food preparation and cooking. They analyse the scientific rationale behind the Australian Dietary Guidelines and the Australian Guide to Healthy Eating and develop their understanding of diverse nutrient requirements.
- Area of Study 2 focuses on influences on food choice: how communities, families and individuals change their eating patterns over time and how our food values and behaviours develop within social environments. Students inquire into the role of food in shaping and expressing identity and connectedness and the ways in which food information can be filtered and manipulated. They investigate behavioural principles that assist in the establishment of lifelong, healthy dietary patterns. The practical component of this unit enables students to understand food science terminology and to apply specific techniques to the production of everyday food that facilitates the establishment of nutritious and sustainable meal patterns.
UNIT 4 - Food Issues, Challenges and Futures
This unit examines debates about global and Australian food systems.
- Area of Study 1 focuses on issues about the environment, ecology, ethics, farming practices, the development and application of technologies and the challenges of food security, food safety, food wastage and the use and management of water and land. Students research a selected topic, seeking clarity on current situations and points of view, considering solutions and analysing work undertaken to solve problems and support sustainable futures.
- Area of Study 2 focuses on individual responses to food information and misinformation and the development of food knowledge, skills and habits to empower consumers to make discerning food choices. Students consider how to assess information and draw evidence-based conclusions. They apply this methodology to navigate contemporary food fads, trends and diets. They practise and improve their food selection skills by interpreting food labels and analysing the marketing terms used on food packaging. The practical component of this unit provides students with opportunities to apply their responses to environmental and ethical food issues and to extend their food production repertoire reflecting the Australian Dietary Guidelines and the Australian Guide to Healthy Eating.
Assessment:
VCAA Assessment – The overall study score will consist of:
- School Assessed Coursework 60%
- Written examination 40%
Prerequisites:
N/A
Recommendations:
N/A
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