Explore the Culinary World in VCE Food Studies Unit 1
Delve into the origins and cultural significance of food globally and in Australia through VCE Food Studies Unit 1. Discover the evolution of cuisine, agricultural practices, and influences of migration on Australian food culture. Gain practical insights into adapting and preparing traditional dishes.
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Presentation Transcript
VCE Food Studies 2017-2021 An introduction to Unit 1: Food origins
Unit outline Unit introduction
Area of Study 1: Food around the world historical exploration of the origins and cultural roles of food from early civilisation through to today s industrialised and global world. overview of the regions of the world where the earliest food production occurred exploration of hunter gatherers to food producers or farmers. development of global food varieties, cuisines and cultures Take care not to present a linear history of hunter-gathering inevitably followed by the progress of agriculture. Also not that this Area of Study investigates countries other than Australia.
Area of study 1: Outcome 1 On completion of this unit the student should be able to identify and explain major factors in the development of a globalised food supply, and demonstrate adaptations of selected food from earlier cuisines through practical activities.
Area of Study 2: Food in Australia focuses on the history and culture of food in Australia with a focus on Indigenous food prior to European settlement explores difficulties faced in establishing a secure and sustainable food supply during European settlement of Australia examines the development of agriculture, horticulture, food processing and manufacturing in Australia reflection on the significance of immigration and exploration of the ways in which migrant cultures have influenced Australian cuisine research foods and dishes introduced by immigrant groups and to reflecting on whether Australia has developed a distinctive cuisine of its own
Area of study 2: Outcome 2 On completion of this unit the student should be able to describe patterns of change in Australia s food industries and cultures, and use foods indigenous to Australia and those introduced through migration in the preparation of food products.
Assessment The assessment for Outcome 1 is: a range of practical activities, with records that reflect on two of the practical activities that use ingredients found in earlier cultures. Records can include production plans and evaluations of products or analysis of dietary intake. In addition, at least one task for the assessment of Outcome 1 should be selected from the following: a short written report: media analysis, research inquiry, historical timeline, comparative food- testing analysis or product evaluation an oral presentation a practical demonstration a video or podcast. The assessment for Outcome 2 is: a range of practical activities, with records that reflect on two of the practical activities that use ingredients indigenous to Australia and/or ingredients introduced through migration. Records can include production plans and evaluations of products or analysis of dietary intake. In addition, at least one task for the assessment of Outcome 2 should be selected from the following: a short written report: media analysis, research inquiry, historical timeline, comparative food- testing analysis or product evaluation an oral presentation a practical demonstration a video or podcast.
