Drouin Secondary College - Course Selection

11 VCE Food Studies (11FFS1)

The Course

Do you enjoy cooking, eating and learning about the world of food?

Do you need a fun and exciting VCE subject that you are prepared to work hard in and challenge yourself?

If so, then read on ...

Australia has a varied and abundant food supply, and food and cooking have become prominent in digital mediaand publishing.

Globally, many people do not have access to a secure and varied food supply and many Australians, amid a variety of influences, consume food and beverage products that may harm their health.

This study examines the background to this abundance and explores reasons for our food choices.

VCE Food Studies is designed to build the capacities of students to make informed food choices.

You will develop your understanding of food while acquiring skills that enable you to take greater ownership of your food decisions and eating patterns.

This study complements and supports further training and employment opportunities in the fields of Home Economics, Food Technology, Food Science, Food Processing and Manufacturing and the Hospitality industry.

Unit 1 Topics



Unit 2 Topics

Learning and Assessment Activities

Unit 1 - Food Origins:

Practical cooking tasks are integrated with theoretical understanding of topics that include the origins and cultural roles of food from early civilizations through to today’s industrialized and global world.

This unit investigates and utilises foods indigenous to Australia and those introduced through migration in the preparation of food products.

Unit 2 - Food Makers:

This unit investigates food systems in contemporary Australia, focusing on commercial and small-scale domestic food production, giving insight into the significance of food industries to the Australian economy.

The practical component of this unit allows for the design of new food products and recipe adaptations to suit particular needs and circumstances and the exploration of entrepreneurial opportunities.

Practical work is integral to VCE Food Studies and includes:

These units lead to

Special considerations

Although not essential, it is expected you will have completed Food Studies in Year 7, 8, 9 and/or 10 and have been able to practice your food preparation skills at home.   

Costs involved

$95 per semester

Cost for prac sessions for the Semester are set at the start of each year.

Possible excursion: Approximately $20 

Materials required

For further information see...

For further information about this subject, see Mrs Allen, Mrs McHutchison, Mrs Stevens or Mr Thorpe.

Study design link

VCE Food Studies Study Design page