Year 10 - International Cuisine
Year 10 - International Cuisine
OverviewIn International Cuisine students discover cuisines from around the world. Students will work with a range of ingredients and food from various countries while gaining an appreciation and understanding of how the Australian eating pattern has evolved from the influences of different countries. This study also supports students in developing knowledge and skills in safe use of tools & equipment; food safety & hygiene; styles of food preparation, the design process, food choices to promote good health and wellbeing, and the benefits of consuming seasonal produce.
| Units / Topics | Types of Assessment |
|---|---|
| Food from around the world, including Indigenous food | Weekly participation in kitchen production lessons |
| Safe work practices, hygienic methods of food preparation and storage. | Satisfactory completion of selected Workflow Plans/Annotated Recipes |
| Developing food products | Test – Safety and hygiene |
| Design process | Research Task |
| Eating well, living well | Design Tasks |
| Dietary requirements and meal planning | Practical skills test |
| Examination |
Future Directions
Satisfactory completion of a Year 10 Food Studies elective subject is highly recommended for students wishing to proceed to VCE Food Studies or VET Certificate II in Cookery.