VCE | Food Studies
Food Studies | Unit 1 + 2
This unit focuses on food from historical and cultural perspectives with a particular emphasis on the origins and roles of food throughout time across the world.
Area of Study I explores how humanity has historically sourced food starting with the hunter-gatherers right through to today’s urban living and global trade, while Area of Study 2 focuses more on Australia, the impact of indigenous foods, European settlement and the changes in our food patterns over time as well as developing an understanding of what Australian cuisine involves.
This unit focuses on food systems in contemporary Australia looking at commercial food production industries, small scale domestic settings and commercial production.
Area of Study 1 focuses on primary production and food processing, manufacturing and retail and food service, while Area of Study 2 explores food production on more domestic and small scale operation. In this unit students will apply their food skills to entrepreneurial projects that potentially may move their products from domestic or small-scale setting to a commercial context.
AREAS OF STUDY
Unit 1: FOOD ORIGINS
Food Around the World.
Students should be able to identify and explain major factors in the development of a globalised food supply and demonstrate adaptations of selected food from earlier cuisines through practical activities.
Food In Australia.
Students should be able to describe patterns of change in Australia’s food industries and cultures, and use foods indigenous to Australia and those introduced through migration in the preparation of food products.
Unit 2: FOOD MAKERS
Students should be able to describe Australia’s major food industries, analyse relationships between food suppliers and consumers, discuss measures in place to ensure a safe food supply and a design brief and a food product that demonstrates the application of commercial principles.
Food in the Home
Students should be able to compare and evaluate similar foods prepared in different settings, explain the influences on effective food provision and preparation in the home, and design and create a food product that illustrates potential adaptation in a commercial context.
Assessment for Unit 1 and Unit 2 will involve a range activities including short written reports, practical demonstrations, oral presentations as well as completing a range of practical activities with records that reflect the use of ingredients found in earlier cultures.
Food Studies | Unit 3 + 4
This unit investigates the many roles and everyday influences of food including the science of food, our physical need for it and how it nourishes our bodies. The scientific rationale behind the Australian Dietary Guidelines and the Australian Guide to Healthy Eating including nutrient requirements for various lifespan stages are investigated and behavioural principles that assist in the establishment of dietary plans are developed.
Unit 4: FOOD ISSUES, CHALLENGES AND FUTURES
This unit focuses on examining debates about global and Australian food systems, issues about the environment, ecology, ethics, farming practices and the development and application of technologies. Individual responses to food information and misinformation and the development of food knowledge are explored to help empower consumers to make discerning food choices.
AREAS OF STUDY
The Science of Food.
Students should be able to explain the processes of eating and digesting food and absorption of macronutrients, explain causes and effects of food allergies, food intolerances and food contamination, analyse food selection models and apply principles of nutrition and food science in the creation of food products.
Food Choice, Health and Wellbeing.
Students should be able to explain and analyse factors affecting food access and choice, analyse the influences that shape an individualâ€™s food values, beliefs and behaviours and apply practical skills to create a range of healthy meals for children and families.
Environment and Ethics
Students should be able to explain a range of food systems issues, respond to a selected debate with analysis of problems and proposals for future solutions, apply questions of sustainability and ethics to the selected food issue and develop and create a food repertoire that reflects personal food values and goals.
Navigating Food Information
Students should be able to explain a variety of food information contexts, analyse the formation of food beliefs, evaluate a selected food trend, fad or diet and create food products that meet the Australian Dietary Guidelines.
Unit 3 SACs contribute 30% to the study score
Unit 4 SAC’s contribute 30% to the study score
End of Year Examination contributes 40%
Assessment for Unit 3 and Unit 4 will involve a range activities including short written reports, practical demonstrations, oral presentations as well as completing a range of practical activities with records that reflect the use of ingredients.