Food Studies: Produce and Production (Elective)

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” Julia Child

OVERVIEW

Students learn and appreciate the origins of their foods and different processing techniques that provide us with the range of food products that are available to us. The course explores the natural abundance of God’s provision to us and how we can include this in a balanced diet. Students discover the various stages of food production from farm to fork and deepen their understanding of the food industry as a whole. During regular practical cooking activities, students examine how foods change and respond to various cooking and processing techniques, whilst continuing to extend their recipe knowledge and organisational skills.

SUBJECT LENGTH

5 periods per cycle for Semester 2

TOPICS INCLUDE

Equipment & Terminology
Food Hygiene
Kitchen Safety
The 5 Major Food Groups

PREREQUISITES

Booklist Items
Levy Cost

ASSESSMENT

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

“Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.” John 6:35