Through both practical and theoretical work, students will examine the components of the Australian food system and the effects each stage has on providing a sustainable food supply for future generations. Students will explore and assess the different farming methods with an applied approach to ethical environmentally sustainable systems that reduce the impact of the environment. The unit also explores the concept of food citizenship, providing students with the knowledge to evaluate the influences on food choice with consideration to sociocultural factors, nutritional value and food manufactures marketing strategies. Students work towards developing their culinary skills by applying a range of practical skill and cooking techniques producing a variety of recipes, food comparative analysis tasks whilst working, collaboratively to produce recipes with consideration to food safety practices, analysis of ingredients used and production processes. Further, students enhance their understanding and skills by applying the key steps in the design process to plan, produce and evaluate a recipe that they had selected as a proposed solution to the design brief.