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Drouin Secondary College - Course Selection

12 VCE Food Studies (12FFS1)

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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 ...

VCE Food Studies takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills.

VCE Food Studies provides a framework for informed and confident food selection and food preparation within today’s complex architecture of influences and choices.

You will explore food from a wide range of perspectives. You study past and present patterns of eating, Australian and global food production systems and the many physical and social functions and roles of food.

You research economic, environmental and ethical dimensions of food and critically evaluate information, marketing messages and new food trends.

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

 

 

Unit 3 Topics

Unit 3: 

This Unit investigates the many roles and everyday influences of food.

It explores the science of food, physiology of eating and appreciating food and the microbiology of digestion.

The practical component includes the application of specific techniques to the production of everyday food that facilitates the establishment of nutritious and sustainable meal patterns.

 

 

Unit 4 Topics

Unit 4: 

Examines debates about global and Australian food systems, focusing on issues about the environment, ecology, ethics, farming practices, the development and application of technologies and the challenges of food security, food safety and food wastage.

The practical component allows for opportunities to apply knowledge and responses to environmental and ethical food issues, reflecting on the Australian Guide to Healthy Eating.  

Learning and Assessment Activities

Unit 3

  • Explain the processes of eating and digesting food and absorption of macronutrients
  • Explain causes and effects of food allergies, food intolerances and food contamination
  • Analyse food selection models, and apply principles of nutrition and food science in the creation of food product
  • Explain and analyse factors affecting food access and choice
  • Analyse the influences that shape an individual’s food values, beliefs and behaviours
  • Apply practical skills to create a range of healthy meals for children and families

Unit 4

  • Explain a range of food systems issues
  • Respond to a selected debate with analysis of problems and proposals for future solutions
  • Apply questions of sustainability and ethics to the selected food issue
  • Develop and create a food repertoire that reflects personal food values and goals
  • Explain a variety of food information contexts
  • Analyse the formation of food beliefs
  • Evaluate a selected food trend, fad or diet
  • Create food products that meet the Australian Dietary Guidelines. 

These units lead to

The study of Units 3 and 4 Food Studies may provide a foundation for University or TAFE pathways:

  • Food Science and Technology
  • Consumer Science
  • Home Economics
  • Childcare and Education
  • Community services
  • Aged Care 
  • Hospitality
  • Food Manufacturing and Processing Industries
  • Nutrition and Health Studies
  • Food Studies Teaching

Special considerations

There are no pre-requisites for undertaking Unit 3 Food Studies, however it is expected you will have been able to practice your food preparation skills at home.  

You must undertake Unit 3 Food Studies prior to undertaking Unit 4.

Contribution to final assessment:

  • School-assessed Coursework for Unit 3 will contribute 30 per cent to the study score.
  • School-assessed Coursework for Unit 4 will contribute 30 per cent to the study score.
  • The level of achievement for Units 3 and 4 is also assessed by an end-of-year examination, which will contribute 40 per cent.

Costs involved

  • $95 per semester ($190 per year). Cost for prac sessions for the semester are set at the start of each year
  • Edrolo online software: approximately $30 per year (for two units)
  • Possible excursion: approximately $20

Materials required

  • Textbook
  • 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 more information,  see Mrs Allen, Mrs McHutchison, Mrs Stevens or Mr Thorpe.

Study design link

VCE Food Studies Study Design page