Food Studies

Food Studies at Aitken is a dynamic offering to students as early as Years 4 and 5with participation in the kitchen garden program and continuing through to VCE.

The Year 7-9 students cover a range of topics; basic cookery skills using seasonal produce, the production of food through gardening and sustainability, ‘The Australian Guide to Healthy Eating’(AGHE) to gain an understanding of basic nutritional needs, understanding the macronutrients provided by specific foods, as well as the difference between food allergies and food intolerance.

Year 10 students look at safe food handling procedures as well as investigating the history of Australian migration and the influence this has had on the multicultural aspect of what is considered Australian cuisine.

The VCE Food Studies course takes an interdisciplinary approach to the exploration of food, with an emphasis on extending food knowledge and skills and building individual pathways to health and wellbeing through the application of practical food skills. Students study past and present patterns of eating, Australian and global food production systems and the many physical and social functions and roles of food. They research economic, environmental, and ethical dimensions of food and critically evaluate information, marketing messages and new trends.

The Aitken Hospitality and Catering Group is open to all students who are interested in extending their cooking skills; learning about service, catering and barista skills. Students run a weekly café for staff and students providing them with opportunities to practice their skills.