What is it and why should I do it?

While we look at how food is made throughout Units 1&2, Units 3&4 looks more at how and why we eat food.

In Unit 3, we focus on the science of food and how it is digested. We also focus on Food Psychology, what choices we make with food, and how these can be influenced.

Unit 4 takes us into the future of food. How can food information, and misinformation, affect what we choose to consume? We study food security, as well as looking into food issues in terms of the environment, ethics, and ecology.

Most weeks, there is a cooking component and/or food analysis.  

This is just the tip of the iceberg. Feel free to come and ask for more information.

How much homework/study will I have?

All Unit 3 and 4 subjects require 3-5 hours of study per week.

Evaluations/Food Analysis will need to be completed each week.

Homework will depend on the topic we are studying, but expect to be spending some time each week on completing work/extended research.

What contributes to my study score?

Unit 3 SACs : 30%

• Outcome 1 - SAC and Evidence (Evaluations/Food Analysis/Tastings) - 15%
• Outcome 2 - SAC and Evidence - 15%

Unit 4 SACs: 30%

• Outcome 3 - SAC and Evidence - 12%
• Outcome 4 - Research Inquiry -  18%

End of year Exam: 40%

How do I satisfactorily complete the unit?

To pass any VCE unit you need to demonstrate that you have met the Outcomes.

With the exception of Unit 4 Outcome 2, all outcomes are assessed as a combination of:

• Records of at least 2 practical activities (which can be cooking, taste testing, product comparisons, etc.)
• A formal written or visual report, presentation, or practical demonstration.

As this subject is new at PHSC for 2023, and a new Study Design, the assessments are yet to be finalised.

Outcomes:

Unit 3:

• Outcome 1: Explain the processes of eating and digesting food, and the utilisation of macronutrients, and justify the science behind the development of the Australian Dietary Guidelines, and apply principles of nutrition in practical activities to examine specific dietary needs.
• Outcome 2: Analyse factors affecting food behaviours of individuals through examining the relationships between food access, values, beliefs and choices, and demonstrate practical skills to evaluate factors affecting planning and preparing healthy meals for children and families.

Unit 4:

• Outcome 1: Analyse food information by applying principles of evidence-based research and healthy eating recommendations to evaluate a selected food trend, fad or diet, and claims on food packaging and advertisements, and undertake practical activities that meet the healthy eating recommendations of the Australian Dietary Guidelines.
• Outcome 2: Critique issues affecting food systems in terms of ethics, sustainability and food sovereignty, and through practical activities propose future solutions that reflect sociocultural, sustainable and ethical food values and goals.

Give me all the details I want to know more:

VCE Food Studies (be sure to check the new study design)

Come and see Christina in the Food Room