Food Design is an exciting and creative area of study that provides students with a broad knowledge and understanding of the relationship between food properties, processing and preparation, including nutritional considerations and food consumption patterns. Students will develop food-specific skills, which can then be applied in a range of contexts enabling students to produce quality food products. The course also provides students with a context to explore the richness, pleasure and variety food adds to life and how it contributes to both vocational and general life experiences. Students will investigate and prepare appropriate food for a multicultural Australia. There is a strong emphasis on working safely and hygienically.

Students will create solutions to problems by:

• Investigating and defining
• Designing
• Producing and implementing
• Evaluating
• Collaborating and managing

The following non-technical Approaches to Learning (ATL) skills will be explicitly taught through the course:

• Communication: Interactive Skills – Negotiate ideas and knowledge with peers and teachers
• Self-Management: Organisation Skills – Select and use technology effectively and productively
• Research: Information Literacy – Collect and analyse data to identify solutions and make informed decisions
• Thinking: Critical Thinking – Propose and evaluate a variety of solutions