1. Health Literacy
1.1. Origins and Significance of food
1.2. Cuisines that are Australia's culinary identity
1.3. "natural resources, climatic influences and social circumstances that have led to global variety in food commodities" Study Design 2017
2. Australian Curriculum
2.1. General Capabilities
2.1.1. Literacy
2.1.1.1. Reading recipes
2.1.2. Numeracy
2.1.2.1. Understanding quantities of ingredients
2.1.3. Critical and Creative Thinking
2.1.4. Personal and Social Capability
2.2. Cross Curriculum Priorities
2.2.1. Sustainability
2.2.1.1. Learning about how to grow and harvest food sustainably so that we never run out of it i.e. fish
2.2.1.2. Climatic influences on particular foods
2.2.2. Aboriginal and Torres Strait Islander Histories and Cultures
2.2.2.1. Indigenous food before European settlement
2.2.2.2. Cultural perspectives
2.2.2.2.1. Progression from hunter-gather to rural-based agriculture
2.2.2.2.2. Wild foods, or "bush tucker"
3. Critical Inquiry
3.1. Considering the influence of technologies and globalisation on food patterns
3.2. Exploring the ingredients available today that were used in earlier cultures i.e. herbs, fish
3.3. Research into the worlds earliest food-producing regions
3.4. Research and demonstrate adaptations to food today from earlier cuisines
3.5. "key historical factors and developments in global food production systems" Study Design 2017
4. Victorian Curriculum
4.1. Study Design: Unit 1, AOS 1
4.1.1. Origins and cultural roles of food
4.1.2. From early civilisations to todays globalised world
4.1.3. Affect of industrialisation
4.1.4. Factors facilitating the development of agricultural food systems
4.1.5. Global spread of food production and the growth of trade in food commodities
4.2. Key Skills
4.2.1. Explain...
4.2.2. Compare...
4.2.3. Research...
4.2.4. Identify...
4.2.5. Apply...
4.2.6. Demonstrate...
5. Developing student strengths
5.1. Applying principles of safe and hygienic food handling practices
5.2. Demonstrating practical skills such as: organisation, preparation, cooking, and presentation of food
5.3. Identifying foods and their uses in certain recipes
5.4. Researching and developing a deeper understanding of where their food comes from
5.5. Understanding the Sustainability of food systems
6. Links to other AOS
6.1. U1 AOS 2: Food in Australia
6.1.1. Indigenous / immigrants / non-indigenous
6.2. U2 AOS 1: Food Industries
6.2.1. Production and proccessing
6.3. U4 AOS1: Environment and Ethics
6.3.1. Global food systems