OVERVIEW
The Food Studies course focuses on food from a diverse range of social, cultural, historical and contemporary perspectives and is designed to appeal to an equally diverse range of students who are keen to explore food and extend their knowledge and practical food skills. A strong emphasis on cooking skills is underpinned by theoretical understanding of food production in domestic, agricultural and commercial settings within Australia and globally. The course with its emphasis on inquiry, decision-making and problem-solving will provide students with personal and vocational opportunities to make confident food decisions as consumers and acquire valuable skills and knowledge linked to food and nutrition-related professions.
Food Studies examines the background to Australia’s varied and abundant food supply, and explores reasons for our food choices. This study is designed to build the capacities of students to make informed food choices. Students develop their understanding of food while acquiring skills that enable them to take greater ownership of their food decisions and eating patterns. Ultimately, in undertaking Food Studies, students will gain a greater appreciation of the abundance and provision of God’s creation, and deepen their understanding of our body design to both enjoy and ultilise food. Students also consider and apply Biblical principles of creativity, stewardship, hospitality and service throughout the many facets of this study.
SUBJECT LENGTH
Unit 1 & 2 are semester long. Units 3 & 4 must be completed together in a calendar year for a study score to be generated.
TOPICS INCLUDE
UNIT 1: FOOD ORIGINS
UNIT 2: FOOD MAKERS
UNIT 3: FOOD IN DAILY LIFE
UNIT 4: FOOD ISSUES, CHALLENGES AND FUTURES
PREREQUISITES
Units 3&4 would ideally be taken after completing at least Unit 2
ASSESSMENT
Units 1 & 2
A grade for each assessment is provided and will contribute towards an S or N for these units.
Units 3 & 4