Year 9 & 10 Technologies

Food Specialisations – From Farm to Fork

This term, our Year 9 and 10 Technologies Food Specialisations students have been exploring the journey of food “from farm to fork,” guided by the SCSA curriculum and supported by the Fresh SNAP Education resources. The program has encouraged students to think critically about the impact of food choices on health, the environment, and the wider community.

Students have investigated sustainable farming practices, seasonal produce, and the importance of reducing food waste. They have also examined how food systems connect producers, consumers, and the environment, developing a deeper understanding of the role they play in shaping a sustainable future.

Practical lessons have brought these ideas to life, with students preparing dishes that highlight fresh, locally sourced ingredients. By engaging in hands on cooking with 80% of ingredients they would grow, they have not only built essential food preparation skills but also reflected on how everyday decisions such as choosing local produce can reduce environmental impact and support community wellbeing.

The “farm to fork” focus has inspired students to see food as more than just a meal; it is part of a larger story of sustainability, responsibility, and innovation. We are proud of the thoughtful and creative ways our students are applying their learning in the kitchen and beyond. We are looking forward to seeing what they create for their final assessment later this term where they have designed the recipe based on farm to fork styled ingredients! 

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