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.
Each year, Year 11 Food Studies students host an event. The purpose of this event is to satisfy the Unit 2 Food Studies assessment requirements of planning for and preparation of food. Students work both individually and as a team in order to make the event a success. They need to ensure they are optimising the physical, sensory and chemical (nutritional) properties of the food. Students take into account cost and produce selection (seasonal would be the cheaper option) to ensure that the dishes fall into an appropriate price range.
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)