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Year 9 Food Technology: Poke Bowl Design Brief
Over the term, Year 9 Food Technology students have been exploring healthy eating by researching ingredients and recipes for an independent "Poke Bowl" cook. Students had the opportunity to bring their research to life during a recent practical lesson.
While many students entered the room feeling the pressure of organising their ingredients and following a work plan, they quickly settled into their tasks. Once they focused on their techniques, the results were amazing! Each dish was beautifully presented, showcasing colourful, well-proportioned ingredients. Well done, Year 9!
Year 10 Food Studies: Victorian Seasonal Produce Challenge
The Year 10 Food Studies students have been investigating produce currently grown in Victoria and exploring how seasonal eating can help reduce food waste. Working collaboratively in pairs, students selected "hero" ingredients such as apples, berries, cucumbers, garlic, carrots, capsicum, and beef.
In theory lessons, students created vision boards and sourced recipes to highlight their chosen produce. They then prepared a dish of their choice during a practical lesson. It was impressive to see such effective teamwork, and the high-quality results truly spoke for themselves.
Year 11 Food Studies: The Trade of Food Commodities
This term, Year 11 Food Studies classes have journeyed from the era of hunter-gatherers and early agriculture to the global spread of food. We focused specifically on commodities exchanged through historic trade routes like the Silk Road.
To wrap up the unit, students cooked a recipe of their choice based on global staples such as chocolate, tea, coffee, spices, sugar, grains, and salt. Since our VCE curriculum doesn't often include "discretionary" (sweet) foods, this was a wonderful opportunity for students to prepare some classic treats like rocky road, biscuits, muffins, and slices.
