Year 11 Food Studies Units 1 and 2
Unit 1: Food Origins
Do you ever wonder why you eat what you eat? Have you thought about the role that history and different cultures play in the foods you eat today? In Unit 1, you will investigate where our food came from. You will learn how the role of food has changed – from caveman to farmer to 21st century hipster. Also, you will learn how food gets from where it is grown to where it is eaten.
You will study some well-known cuisines and select a cuisine of your choice to investigate further. Want to learn about and sample some traditional Australian Indigenous food? You will get the opportunity to do that, as well as investigate cuisines that are part of Australian food today.
Unit 2: Foodmakers
How is food produced in modern-day Australia, both inside and outside the home? You will learn a about range of techniques used to prepare high-quality food and what the food industry and government does to keep food safe.
Do you know a person that is lactose intolerant, has a nut allergy or restricts certain foods due to their religious beliefs? You will learn more about how to produce foods to suit a range of such situations. You will also have the opportunity to design and prepare new food products. Plus you will adapt existing recipes to suit particular needs and circumstances.
Who is it for?
If you are curious about where your food comes from and how our Australian cuisine came about, then this subject is for you. This subject is also for students who like to know how their food is produced and how many different factors can have a positive and negative impact on the food that is available to us. You will also enjoy this subject if you like conducting research, cooking and planning your own foods and recipes for a particular situation.
What do you do?
In these Units students will:
- cook five to six recipes throughout each unit
- provide digital evidence of your cooking including evidence of organisation, safe use of equipment, technical skills and food hygiene and safety
- taste tests
- sensory analysis
- ingredient comparisons
- research assignments
- contribute to class discussions
- develop menus or recipes to meet specific needs
- modify recipes to meet a certain need.
What skills do you need?
You will need to know how to read and produce a recipe and to perform basic food preparation skills. It would be great if you have had some cooking experience but it will not be a problem if you don’t.
You will need to be self-motivated, organised and enthusiastic. Sometimes you might need to find your own information and recipes to complete learning activities. This means you will need to have good research skills in order to find the information you need. From time to time, you will be asked a question about a food-related topic. You need to be able to say what your opinion is and explain why you have that opinion.
What skills do you develop?
Students develop a variety of skills including:
- organisation in the kitchen
- safe food handling skills and knowledge
- basic food preparation skills
- how to use food preparation tools and equipment safely
- research skills
- the ability to identify, analyse, explain and compare a range of food-based information from websites, TV shows or magazines (you will learn more about how to trust the information you are presented with)
- the ability to evaluate your written and practical work and if something went wrong, you will learn more about how to make appropriate suggestions for how to improve in the future.
What you will need for this subject:
- the prescribed textbook is Heath, G., McKenzie, H. and Tully, L., Food Solutions – Food Studies Units 1 and 2, Fourth edition, Nelson, South Melbourne, 2016
- mobile phone or digital device to photograph production work
- the ingredients purchased for your food productions
- regular access to a kitchen with a range of appliances and utensils.
Please be aware that this is a fully online course – there is no printed course-book available. However, many resources are hyperlinked on VSV Online for you to print yourself if you wish.
Things to think about
It is important to be aware that unlike food subjects you have completed in Years 7 to 10, you won’t be cooking each week. In fact, cooking is just one of the ‘practical’ types of activities you will complete in this subject. The other activities include taste tests and comparing products. For each practical task, you will need to prove to the teacher you have completed it. You will do this by providing a series of images of your practical work to your teacher. Your teacher will explain how to do this.
You can expect to spend four to five hours a week on Food Studies, just as you would for any Unit 1-2 Maths, English or Science subjects.
You will not necessarily have to submit work every week. For some weeks, attendance and participation in weekly online lessons will be all that is required.
Things you can do now
Have a basic understanding of what causes food poisoning to develop and how you can prevent it.
Be familiar with what you can do to use tools and equipment safely in the kitchen.
Familiarise yourself with a range of food preparation techniques and how to perform them.
Go to the VCAA website for more information about this subject.