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Food Studies

“Look to your health; and if you have it, praise God and value it next to a good conscience; for health is the second blessing that we mortals are capable of – a blessing that money cannot buy; therefore value it, and be thankful for it.” Isaak Walton

OVERVIEW

Students explore the importance of food in our everyday living. God provides us with a body and the foods on the earth to nourish it well for optimum health, performance and service to others. To this end, students are introduced to basic food preparation and basic nutritional needs for healthy living. They become familiar with kitchen safety and hygiene principles in order to produce foods that promote health and well-being. Students learn correct techniques for measuring ingredients and are exposed to recipe terminology and foundational cooking techniques. Students apply their learning in practical cooking activities and tests.

SUBJECT LENGTH

  • 4 periods per cycle for one semester

TOPICS INCLUDE

  • The Kitchen
  • Safety and Hygiene
  • Tools and Equipment
  • Cookery Terms
  • Food and Health

PREREQUISITES

  • Suitable containers to transport food
  • 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