Food Studies - VCE Units 1-4

VCE Food Studies Units 1 - 4

VCE Food Studies is a highly practical subject that explores food through a variety of pathways with particular emphasis on developing practical knowledge and skills that will allow students to not only develop basic life skills surrounding food preparation but also to allow for informed food choices to be made whilst bearing in mind the interrelationship between a balanced diet and our overall health and wellbeing.

 

Students will examine past and present patterns of eating, food production systems, the role of food from physiological and social perspectives, food marketing and deciphering false and misinforming food information whilst learning to navigate food labelling.

 

The intention of VCE Food Studies is to equip students with the knowledge to make informed food choices. Furthermore, to build practical food skills in order to prepare and produce a range of food meals whilst applying the principles of nutrition, food science and sensory evaluation to maximise the properties of ingredients used.

 

Units 1 & 2 seek to examine the origins of food from historical and cultural perspectives including the evolution to the food society we know and are able to appreciate today. Food systems from a domestic (small-scale) and commercial perspective are explored and students seek to understand the demands of providing high quality food to meet the demands of consumers. Particular emphasis is placed on the development of broad practical cookery skills and the exposure to various ingredients and preparation methods.

 

Units 3 & 4 seek to investigate the many roles and influences on daily food intake. The science of food is explored including how our bodies digest, absorb and utilise the nutrients obtained from foods in order to maintain our health and wellbeing. Particular emphasis is placed on the functional properties of food through practical measures, seeking to understand the changes that occur to our food through preparation and cooking and how to cook for health. Students obtain a concrete understanding of the nutrient requirements for a vast range of individuals and develop their capacity to design and prepare balanced meals to meet their needs whilst being mindful of sustainability, economic and ethical considerations. Students will be well equipped to correctly navigate and interpret potentially misleading food labelling information. An understanding in regards to the impacts of globalisation and technology amongst other factors on our food supply will also be obtained.

 

VCE Food Studies would be ideal for students who:

  • Enjoy learning in a practical and hands - on manner
  • Expresses themselves through designing and creative means
  • Have an interest in eating and preparing a wide range of foods
  • Are interested in the relationship between nutrients in food, diet and health
  • May be keen to undertake further study or seek employment in the areas of: home economics, food technology, food manufacturing, hospitality, food science and nutrition, exercise science (including personal training with a nutrition based edge), dietetics, nutritionist and/or health sciences pathways

 

Major topics covered include:

  • Food Origins (including globally and in Australia)
  • Food Industries
  • Food in the home
  • The science of food
  • Food choice
  • Health and wellbeing
  • Food issues, challenges and futures
  • Navigating food information

Pre-requisite Subjects:

Units 1 & 2: Nil

Units 3 & 4: Nil, however Units 1 & 2 are recommended

For further information the full VCE Food Studies study design can be accessed via the Victorian Curriculum and Assessment Authority (VCAA) website here:

http://www.vcaa.vic.edu.au/Documents/vce/technology/FoodStudiesSD_2017.pdf.