Unit 1.1.1 – Food Systems, Food Products and Food Practices

Unit 1.1.2 – Development of Food Systems, Cultures and Cuisines

Unit 1.1.3 – Early Development of Agricultural Food Systems

Unit 1.1.4 – Hunter-Gatherer Versus Early Agricultural Food Systems

Unit 1.1.5 – Global Spread of Food Production and Growth of Trade

Unit 1.1.6 – Industrialisation, Technologies and Globalisation

Unit 1.2.7 – Does Australia have its Own Cuisine?

Unit 1.2.1 – Food Production and Consumption Among Victoria’s First Peoples

Unit 1.2.2 – Challenges Encountered by First Non-Indigenous Settlers

Unit 1.2.3 – Food Production, Processing and Manufacturing Industries

Unit 1.2.4 – Patterns of Migration

Unit 1.2.5 – Characteristics of a Selected Cuisine in Australia

Unit 1.2.6 – Trends in Food Practices and Food Subcultures

Unit 2.1.3 & 2.1.4 – Primary Production, Food Processing & Manufacturing

Unit 2.1.5 – The Roles of the Food Service Sector

Unit 2.1.6 – Influences on Consumer Demands

Unit 2.1.7 & 2.1.8 – Developing New Food Products and Evaluating Foods

Unit 2.1.9 & 2.1.10 – Ensuring a Safe Food Supply

Unit 2.2.1 – Sensory, Physiological, Economic, Social and Health Considerations

Unit 2.2.2 – Effective Planning, Management and Decision Making

Unit 2.2.3 – Designing and Adapting Recipes

Unit 2.2.4 – Developing Individual Food Skills in the Home

Unit 2.2.5 and 2.2.6 – The Functional Properties of Food

Unit 2.2.7 – Opportunities and Pathways

Unit 2.1.1 & 2.1.2 – Sustainability in the Australian Food System