Food Studies

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.

Students explore food from a wide range of perspectives. They study past and present patterns of eating, Australian and global food production systems, and the many physical and social functions and roles of food. Students research sustainability and the legal, economic, psychological, sociocultural, health, ethical and political dimensions of food, and critically evaluate information, marketing messages and new trends.

Practical activities are integral to Food Studies and include comparative food testing, cooking, creating and responding to design briefs, demonstrations, dietary analysis, nutritional analysis, product analysis, scientific experiments and sensory analysis (including taste testing and use of focus groups).

This study enables students to:

• develop as informed, discerning and capable food citizens
• build practical food skills in the planning, preparation, evaluation and enjoyment of food
• apply principles of nutrition, food science and sensory evaluation to food planning and preparation
• extend understanding of food origins, cultures, customs and behaviours
• understand global and local systems of food production, distribution and governance
• develop awareness of a diverse range of influences on food choices
• research and discuss issues relating to sustainability, and the legal, economic, psychological, sociocultural, health, ethical and political dimensions of our food systems
• analyse and draw evidence-based conclusions in response to food information, food advertising
  and current food trends.