One Semester
Subject Overview
The Year 9 Chef’s Kitchen students produce tasty and diverse meals and snack options through the exploration of food and dietary preferences related to nutrition. They critically analyse and implement cookery methods and food preparation processes.
Students investigate the food production industries and sustainability to gain an understanding of the implications of their choices. Practical assessments will be designed around ‘student-selected menu’ tasks, building knowledge on their classroom practice whilst expanding their experience in the kitchen.
Students investigate the importance of nutritional value in food consumption for sustainable health. They learn about the significance of healthy food options through fresh produce.
Students undertake study in Year 9 Chef’s Kitchen through the following topics:
- Food Production and Sustainability
- Food Safety and Safe Work Practices
- Terminology and Principles of Cookery
- Practical Skills Development
- Food Practicals
Learn More
For more information about this subject offering, please contact Brooklynne Coombe, Head of Middle School.