Multicultural Cuisine (Elective)

“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 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.

Aims

To develop a deeper understanding of all types of practical cookery
To begin practising hospitality through menu planning and preparation
To broaden students’ understanding of world customs and food habits
To understand God’s concern for our need for food

Topics Include

Influences on Australian cuisine
Indigenous foods
International cuisines
Organisation and time management
Calculating the cost of a recipe
Food preparation techniques

Time Allocation

5 periods per cycle Semester 2

Requirements

Booklist Items
Suitable container to transport food
Levy Cost

Assessment

Practical work and written evaluations
Bookwork
Assignment
Tests

“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