Food is fundamental to our lives and impacts directly on the wellbeing of individuals, families and communities. In Food Studies, students experience the role of food across a range of contexts, cultures, and experiences. They learn to value the contributions of primary producers, manufacturers, retailers and cooks to the experience of a healthy and sustainable life. They explore and respond to the factors that determine food choices locally, nationally and globally.

Students develop knowledge and understanding of the properties, characteristics and importance of food and apply that understanding to the preparation of aesthetically pleasing and nutritious food. They apply nutritional guidelines and develop food preparation skills for a range of purposes, including the workplace. Students analyse and draw evidence-based conclusions in response to the cultural contexts, nutritional information, food advertising, and current food and dietary trends.

Food Studies develops skills in the selection and safe use of food, equipment and techniques to produce a variety of food items. They develop a useful skill set to engage with food in a variety of personal and occupational contexts. Students progressively develop knowledge and understanding about the nature of food and food safety, and how to make informed and appropriate food preparation choices when experimenting with and preparing food in a sustainable and culturally appropriate manner. They learn to select, prepare and present food, and develop transferable skills in analysis, problem solving and making decisions.

Students develop interpersonal and intrapersonal skills that will assist them in their transition to employment and further education as well as provide them with lifelong skills. The knowledge, skills and understandings contribute to the development of workplace skills and build students’ awareness and capacity to take up opportunities in food related occupations. The capabilities developed in this course prepare students for a range of pathways, such as the food handling industry.

The Food Studies course is written under The INDUSTRY AND SERVICES FRAMEWORK 2018: BSSS INDUSTRY AND SERVICES Framework

Achievement Standards for INDUSTRY AND SERVICES courses can be found within the Framework.

Courses written under this framework provide students with knowledge, understanding and skills relating to areas of work inside the industry & services domains. In broad terms, students learn about industry practices, processes, procedures and concepts such as technical information, materials, sustainability, equipment and work health & safety (WHS). Students learn to analyse, problem solve, make decisions and develop interpersonal and intrapersonal skills suitable for employment and further training.

Food and Health

In this unit, students develop skills in the selection and use of food, equipment and techniques to produce a variety of food items. They select and use appropriate ingredients, equipment and techniques to produce quality food items, and use hygienic and safe practices in the selection, handling and storage of food. Students demonstrate safe practices in the use of equipment and appliances.

Students develop an understanding of the nature of food, nutrition and the relationship of food to health. They learn to recognize the aesthetic and nutritional value of a variety of foods, apply knowledge of the aesthetic and nutritional value of foods to meet a range of dietary and cultural needs, and understand and be informed about the impact of food on health.

Food Choices

In this unit students develop knowledge and understanding of the functional properties and sensory characteristics and processes applied to a range of foods in different applications. They evaluate the sustainability of food packaging. Students learn about the factors that influence food choices and food production. They use a problem-solving approach to explore and apply a range of techniques and processes for producing food products.

Students investigate the influence of a range of factors on the selection of food available to consumers. They consider the challenges people face in accessing healthy food, including seasonal availability, and propose solutions.

Food Communities

In this unit students explore the cultural experience of food from a variety of local and global communities to understand the cultural significance of the food and its role in customs and traditions. They develop intercultural understanding through the medium of food. Students account for the prevalence and significance of food types and practices. Students develop an understanding of worldwide consumption patterns and food practices that responds to their ecological and economic context. They apply their cultural knowledge and authentic production techniques to prepare and deliver a food based cultural experience.

Contemporary Food

In this unit, students develop an appreciation of the strengths and weaknesses of emerging and contemporary food and food products in society and make informed and ethical decisions as consumers. They explore factors that contribute to innovations in the quality, styles, forms and availability of food. Innovations and contemporary trends are explored in the preparation and presentation of foods, such as advertising and consumer demand, sustainable food production, the desire for novelty, food styling and the impact of social media.

Independent Study

An Independent Study unit has an important place in senior secondary courses. It is a valuable pedagogical approach that empowers students to make decisions about their own learning. An Independent Study unit can be proposed by an individual student for their own independent study and negotiated with their teacher. The program of learning for an Independent Study unit must meet the unit goals and content descriptions as they appear in the course. Students must have studied a minimum of three standard 1.0 units from this course.

Food Studies A/M   (663 KB)

Food Studies A/M   (300 KB)