Drouin Secondary College - Course Selection

Food And Culture 400 (FFC400)

Students say...

'Best pizza I have ever made, the base was perfect & it looked better than the ad's on TV' - Cameron

The Course:

Do you enjoy eating and learning about food and where it originates from? 

If so, then read on ...

This Foods unit is an excellent choice if you wish to pursue further studies in VCE Food Studies Units 1 to 4 and/or VET Hospitality.

We explore a deeper understanding of the key foods (including cereals, fruits, vegetables, nuts and legumes, meats, seafood, dairy foods and eggs) and explore their physical, sensory and chemical properties, and create dishes that have a cultural basis. 

The unit comprises three lessons per week; two theory with the third lesson the practical component.

During these sessions you will cook and taste the key foods in a variety of Year 10 standard dishes.

Examples of dishes you will get to make include Apple and Raspberry Shortcake, Lamb Souvlaki, Aussie Meat Pies and a French Fruit Flan.

The unit also has a strong focus on developing and extending your food hygiene and safety skills and knowledge.

You will be required to undertake at least three major written and/or practical tasks.

This unit will focus on...

Learning and Assessment Activities

These units lead to

Special considerations

Although not essential, it is expected you will have completed Food Studies in Year 7 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

Victorian Curriculum Design and Technologies study: