Year 9 Food and Hospitality A

Subject Overview

Year 9 Food and Hospitality will explore ‘special diets’ that include intolerances, allergies, sport focused diets and choice diets such as vegan and vegetarian. Students learn about how to make adjustments to ensure people are still eating from a range of food groups and maintaining a healthy balance. Students will then explore various cultures and cuisines from around the world. Students will learn to cook with traditional foods, flavours and techniques and customs that are associated with a range of cultures. Students will continue to work on kitchen safety, hygiene and safe food handling through the lens of cultural food. Food production, food groups and food sustainability will be explored to identify the challenges some countries face and the food wastage others create.

Topics include: 

• Cooking for special diets, gluten free, vegan, vegetarian
• Cooking traditional recipes from Asia, Europe, the Middle East and Australia
• Specific techniques used by cultures
• Cooking street food, entrees, mains and desserts
• Kitchen safety, challenges cultures face with food production and sustainability
• Exploration of desserts

Assessment: 

Students are assessed against the technologies Australian Curriculum achievement standards in the following assessment types: 

• Practical applications  
• Written assignments  
• Class participation  

Cost:
There is a subject fee of $60.00 to cover some consumables required during practical classes.

Additional Information:
N/A