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Subject Details - 10 Food and Nutrition
This course requires students to investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perception influence the creation of food solutions for healthy eating.
Students investigate how cultural influences impact on local and global food choices. Students learn about different spices, cultural practices, flavours and ingredients and how they can be used to create new food ideas and products.
Technological Influences: Students develop an understanding of technological influences in food production. They develop skills in a range of decorating techniques suitable for a variety of specialised applications, creating their own products using skills learned in class.
Superfoods: Students identify the notion of superfoods and if it is still considered a current food trend and/or its place in nutritious foods and the Food and Hospitality Industry.
Students identify the ever growing concerns that are affecting the environment and how food choices influence sustainable practices. Students will use local, seasonal produce to create meals that limit food wastage and benefit both the consumer and environment.
Students are assessed against the Australian Curriculum Year 9/10 achievement standards
Knowledge and Understanding
Process and Production Skills
Suggested Prior Learning
Successful completion of Year 8 or 9 Food Design.
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