Level: Year 9
Length: One Semester
Recommended background: Nil
Content:
This course offers students the chance for students to explore foods from a range of cultural perspectives, including First Nations food practices, early settler recipes, and the evolution of modern Australian cuisine. Students will examine how culture and history influence what we eat, while building practical skills in food preparation and safety. Assessment tasks include research reports, timelines, food blogs, practical cooking, and digital presentations such as an iMovie. The course combines both theory and hands on learning to give students a broader understanding of cultural foods and its role in a multicultural Australia.
Food practicals could include;
- Indian Butter Chicken Curry
- Vietnamese Cold Rolls
- British Cornish Pasties
- Indonesian Nasi Goreng
- Italian Pizza
- Australian Macadamia Anzac Biscuits
- Greek Kourabiethes – Κουραμπιέδες biscuits
- Ramen Carbonara
Assessment:
Students’ performance will be determined according to the subject’s Achievement Standards as outlined in the framework of the Australian Curriculum. Grades A to E will be used for reporting purposes.
Leads to: Year 10 Cafe & Barista Skills and Year 10 Food & Nutrition