This unit of study will be a combination of hands-on
learning and theory, focusing on Australian Indigenous
foods, and hospitality. Students will learn and apply
knowledge of how a commercial kitchen can function to
produce foods for different occasions and work
together to demonstrate their knowledge. They will
build their culinary skills by cooking a variety of foods
that can be eaten on special occasions.
Students will also learn how indigenous foods can be
produced locally. By growing some indigenous
ingredients in the school gardens, and then incorporate
ingredients into everyday dishes students will develop
their skills and knowledge of what can be produced
locally. They will be able to cook and try foods that fuse
indigenous ingredients with dishes from different
cultures.
Year 9 Elective - Food Studies
Course Description
Safety and hygiene in the kitchen
Hospitality and food production
Indigenous Australian food
Cultural influences on Australian food
Food for Special Occasions
The Design Process
Areas of Study
$150
Subject Cost
VCE Food Studies (Units 1 -4)
Link to VCE/VET Subjects
Ms Joan Robertson
Contact Person
P A G E 3 2 | P A K E N H A M S E C O N D A R Y C O L L E G E Y E A R 9 2 0 2 6 E L E C T I V E S H A N D B O O K