VCE | FOOD STUDIES

Food Studies students will explore and develop food-related interests and skills with an emphasis on health and sustainability. Students study Australian and global food production systems past and present. They research economic, environmental and ethical impacts of food, critically evaluate information, marketing messages and new trends. Whilst practical work is an integral part of the course, students need to be committed to completing the theoretical components to a high standard.

YEAR 10* OR 11

UNIT 1 - Food origins

This unit focuses on food from historical and cultural perspectives. Students consider the origins and significance of food through inquiry into food producing regions of the world.

They explore how humanity has historically sourced its food, examining the general progression from hunter-gatherer to rural-based agriculture, to today’s urban living and global trade in food

Students look at indigenous food prior to European settlement and the attempts of the first non-indigenous settlers to establish a secure and sustainable food supply. They explore trends in food practices and food subcultures in Australia and their impact on health.

UNIT 2 - Food makers

In this unit, students investigate food systems in contemporary Australia. They compare commercial and small-scale domestic setting food production.

Students analyse the benefits and challenges of developing and using practical food skills in daily life. They design new food products and adapt recipes to suit circumstances.

Students consider the possible extension of their role as small scale food producers by exploring potential entrepreneurial opportunities. Students learn and apply food science terminology relating to physical and chemical changes that occur during food preparation and cooking, and undertake hands-on experimentation to demonstrate techniques and effects.

YEAR 11* OR 12

UNIT 3 - Food in daily life

This unit investigates the societal, lifestyle and economic issues that influence food choices and the nutritional rationale of the Australian Guide to Healthy Eating.

They develop their understanding of nutrient requirements across the lifespan and the impacts that food has on health by investigating a range of diet-related conditions.

They explore behavioural principles involved in the establishment of lifelong, healthy dietary patterns such as the role of food in influencing mental health. The practical aspect facilitates the establishment of nutritious and sustainable meal patterns.

UNIT 4 - Food issues and challenges

In this unit students examine global and Australian food systems. They focus on issues about the environment, ethics, farming practices, technologies, food security, food wastage and the management of water and land.

Students research a selected topic of interest to analyse different points of view, consider solutions and support sustainable futures.

They focus on food information and misinformation and learn the skills to empower consumers to make discerning food choices.

* Acceleration is possible in this subject. See page 13 for information on acceleration.

** This subject will incur a levy of $60 per semester, charged to fee accounts.