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Drouin Secondary College - Course Selection

11 VCE Food Studies (11FFS1)

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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

  • Explain factors that have influenced the emergence of distinctive food cultures and cuisines throughout the world
  • Research the development of food production and food customs in one selected region other than Australia, and demonstrate the practical use of ingredients from this region
  • Compare attributes and challenges of hunter-gatherer and agricultural food systems
  • Research and explain key historical factors and developments in global food production systems
  • Identify foods that can be traced back to early cultures and demonstrate contemporary uses and recipes through practical activities
  • Apply principles of safe and hygienic food handling practices in a range of practical activities
  • Demonstrate practical skills, including organisational and technical, in relation to the preparation, cooking and presentation of food.
  • Identify foods and flavourings indigenous to Australia and demonstrate contemporary culinary uses
  • Explain influences in the development of Australian food production, processing and manufacturing industries
  • Identify historical patterns of Australian immigration and discuss effects on the nation’s food tastes and behaviours
  • Describe a cuisine brought by immigrants to Australia and demonstrate typical preparation and serving methods through practical activities
  • Summarise and analyse current trends in food practices and food subcultures in Australia
  • Construct a point of view about the development of a distinctive Australian cuisine
  • Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities. 

 

 

Unit 2 Topics

  • Identify major sectors and explain current developments in the Australian food system
  • Describe Australia’s leading industries in primary food production, processing and manufacturing
  • Analyse opportunities and challenges within the Australian food service and food retailing industries
  • Analyse the influence of consumers on food industries
  • Explain and apply the process of developing new food products using design briefs
  • Explain the reasons for Australia’s governance and regulation of food standards and food safety
  • Discuss food industry programs that prevent and address food contamination risks
  • Use equipment and techniques appropriately, apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities.
  • Use equipment and techniques appropriately in the preparation of food in a domestic or small-scale setting
  • Understand and apply principles and practices in the sensory evaluation of food products
  • Compare and evaluate foods using sensory analysis and other measurements
  • Develop food knowledge and skills through consideration of the principles of effective planning, management, preparation and cooking of food
  • Design and adapt food in response to specific needs and considerations
  • Analyse the benefits of developing practical food skills and identify factors enabling the acquisition and application of these skills
  • Investigate food ideas that have moved into successful businesses
  • Apply principles of safe and hygienic food handling practices and demonstrate organisational and technical skills in relation to the preparation, cooking and presentation of food in a range of practical activities.

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:

  • Cooking
  • Demonstrations
  • Creating and responding to design briefs
  • Dietary analysis
  • Food sampling and taste-testing
  • Sensory analysis 
  • Product analysis
  • Scientific experiments

These units lead to

  • VCE Food Studies 3 and 4
  • VET Hospitality
  • University and TAFE Studies in: Food Science and Technology; Consumer Science; Home Economics; Child Care and Education; Community Services and Aged Care; Hospitality and Food Manufacturing Industries; Nutrition and Health Studies; primary and Secondary Education.

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

  • Textbook as per the booklist
  • 128 page exercise book
  • Lever Arch folder with additional plastic pockets and lined paper
  • Food safe container for practical sessions 

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