ADVANCED FOOD STUDIES
The Advanced Food Studies course is an introduction to VCE Food Studies and is a semester long subject. Students will explore concepts such as safety and hygiene in the work place, nutrition and health and influences on Australian Cuisine. They will experience theory followed by practical sessions that will enforce the concepts learnt. Students will be preparing dishes from a variety of countries that have influenced Australian Cuisine through historical events and immigration. They will cook dishes from Indigenous Australians, United Kingdom, Italy, France, Greece, Asia and many others. They will be required to investigate, design, produce and evaluate dishes in line with the Senior Food Studies courses as well as VCAL and VET. Students need to complete a GAT based on hygiene and safety and the design process. They need to maintain a work folio and participate in practical classes.