Food Studies is often referred to as a life skills subject as many students take the knowledge and skills learnt at school and apply it beyond the classroom.
Food Studies is a practical and theoretical subject that teaches students the importance of:
- healthy eating
- the design process
- cooking skills
- reflective and evaluating practices
- food science
- simple and challenging recipes
In each year level students engage in a weekly practical (prac) class, where they make a variety of different savoury and sweet recipes. Theory classes are then used to support the prac classes and build on students’ knowledge and understanding of food.
The subject is compulsory in Year 8 for one semester and becomes a semester-based elective in Years 9 and 10. It is then offered as a VCE subject in Years 11 and 12.
In Year 11 and 12 students complete Food Studies for a full year. In Year 11 students focus on the history and development of food culture and cuisine, as well as commercial and domestic food production. In Year 12, students address the science of food as it relates to digestion and cooking; and the issues challenges associated with the future of food production.
Food Studies leads to a number of career paths:
- Chef or cook
- Nutritionist or dietician
- Environmental Health Officer (EHO)
- Working in food safety, quality and control
- Working within the food production industry (such as Cadbury)