A design-driven approach to food skills and solutions for now and the future.
Equipping students with the skills they need to thrive both in and out of the classroom and develop an ethical and responsible understanding of food choices for life, this series includes:
- an accessible approach to the new Australian Curriculum Design and Technologies Version 9.0 Food specialisations sub-strand, that also caters for state Food Technology curriculums.
- a single resource for Years 7-10 that provides multiple entry points to the knowledge and skills content to support teachers in tailoring individualised learning for a mixed-ability classroom.
- a design-driven approach that empowers students to make informed food choices and to apply design thinking as they create innovative solutions to meet specific needs.
- carefully-scaffolded skills development, to ensure that students build essential food processes and production skills, and learn valuable design thinking, project management, enterprise, and innovation skills they can use into the future.
- Indigenous Australian ingredients and Aboriginal and Torres Strait Islander food techniques and processes, as well as food practices from around the world.
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New contemporary, classroom tested recipes, most of which can be completed at home using common equipment and readily accessible ingredients.
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All new activities that encourage students to learn about food outside of the kitchen environment.
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videos demonstrating practical activities, processes and recipes.
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a new visual glossary of recipe ingredients to help students familiarise themselves with foods they may not have encountered.
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a focus on ethical and sustainable practices in food systems that will ensure food security into the future, to equip students with the knowledge to be ethical consumers in local and global contexts.
9781009395922