Restaurant Delights Pathway Subject(s): VCE Food Studies Possible Partner Subject(s): Health

Course Outline Assessment This course is comprehensive in both theoretical and practical skills. It is directed towards A variety of students - those who are considering continuing in Food Studies at VCE level, those who have an interest in food practice and theory. Whilst not compulsory, the course is recommended for students who are considering undertaking Food Studies at VCE, for those who are interested in working in the hospitality industry or those students with an interest in the pleasures of food. The course focuses on practical and theoretical study of a range of foods that make up the courses of a menu. Assessment The course is assessed in the following ways- Two major projects based on the design process- -Designer Salad project- students work individually to produce a creative salad and dressing according to a set of criteria. Entertaining Design Project where students work in groups of four to plan and prepare a restaurant style meal. They invite and entertain a teacher of their choice to join them for the lunch. A practical assessment of each student’s independent and collaborative skills The theoretical component is worth 60% and the practical component is worth 30% of the students mark.

Topics Covered Australian Guide to Healthy Eating- understanding the important link between food and life long positive health The science of food- understanding the natural components of food and their impact on ingredients and consequently food Food safety and hygiene- the importance of keeping food safe to prevent contamination and illness Insert images if appropriate

Topics continued… Food sustainability- Understanding the impact our food production systems have on the environment Presentation styles of food- Students learn to present food to enhance the characteristics and appeal of the food Influences on food choices- An examination of the various influences we have on our food choices- for example- culture, religion, food allergies and intolerances, vegetarianism. Sensory evaluation of food- students apply sensory terminology to the food they have produced to be able to assess the characteristics of that food.