Food Studies: Multicultural Cuisine (Elective)

“This marvellous food on our plate, this sustenance we absorb, has a story to tell. It has a journey. It leaves a footprint. It leaves a legacy.” Joel Salatin

OVERVIEW

Students study the influence that multiculturalism has had on the variety of foods we enjoy in Australia today. They explore the historical background of indigenous Australian eating patterns and experience the cuisines of various countries of the Mediterranean, Europe and Asia. Students select a country and investigate the cuisine and food culture, then share this with the class. It broadens their awareness and appreciation for the culture of other countries and promotes Jesus’ teaching on inclusiveness and acceptance of all.

SUBJECT LENGTH

5 periods per cycle for Semester 2

TOPICS INCLUDE

Influences on Australian Cuisine
Indigenous Foods
International Cuisines
Food Presentation Techniques

PREREQUISITES

Booklist Items
Levy Cost

ASSESSMENT

Practical Cooking Activities and Written Evaluations (60%)
Classwork & Assignments (20%)
Theory Test (10%)
Practical Test (10%)

“Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything”. Genesis 9:3