EEH706 - Teaching Food Studies: Middle Years
Unit details
| Year | 2026 unit information |
|---|---|
| Enrolment modes: | 2026 From 2027: |
| Credit point(s): | 1 |
| EFTSL value: | 0.125 |
| Unit Chair: | Trimester 1: To be advised |
| Cohort rule: | This unit is only available to students enrolled in E377, E763, E765, E779 |
| Prerequisite: | D303 students: must have passed 24 credit points of study at levels 1, 2 & 3 with a minimum WAM of 60% Students enrolled in course E762, E763 and E765: completion of 4 credit points including EEE754, plus 1 unit from EEE755, EEE756, EPR781 Students enrolled in course E377: 3 credit points of Food Studies discipline study (HSN105, HSN106, HSN210, HSH206) with at least 1 credit point from HSN210 or HSH206 |
| Corequisite: | Nil |
| Incompatible with: | EEH406 |
| Educator-facilitated (scheduled) learning activities - on-campus unit enrolment: | 1 x 3-hour on-campus seminar per week |
| In-person attendance requirements: | Students who are completing professional experience (placements) are not required to attend lectures or scheduled synchronous sessions during their professional experience (placement). For the most up-to-date advice regarding your professional experience (placement) please see here. |
| Typical study commitment: | Students will on average spend 150-hours over the teaching period undertaking the teaching, learning and assessment activities for this unit. |
Content
This unit introduces students to the Years 7-10 food studies curriculum and prepares them to plan, teach and assess in the area of Food Studies. Historical perspectives of food studies in the curriculum will be explored in order to understand the various forms in which the learning area has and does appear in contemporary school programs. Food preparation and science, nutrition, family and health and human development will be brought to life through practical and theoretical experiences. Students will have the opportunity to practise a range of Food Studies skills, whilst also examining the knowledge and understandings required of this learning area. Specific pedagogical content knowledge and highly effective classroom teaching strategies for food studies that are aligned to support positive student learning are a key focus in this unit.
Learning outcomes
| ULO | These are the Unit Learning Outcomes (ULOs) for this unit. At the completion of this unit, successful students can: | Alignment to Deakin Graduate Learning Outcomes (GLOs) |
|---|---|---|
| ULO1 | Curriculum: Apply advanced knowledge of historical and contemporary factors that have shaped food studies curriculum in secondary schooling to advocate for, and justify its role in the provision of inclusive, integrative learning opportunities for students. | GLO1: Discipline-specific knowledge and capabilities |
| ULO2 | Pedagogy: Critically evaluate and synthesise information related to students’ learning, using contemporary theories of curriculum and pedagogy to apply and justify teaching and assessment strategies to support student learning in food studies | GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking |
| ULO3 | Assessment: Apply knowled.ge of food studies curriculum, pedagogical content knowledge and assessment to plan safe and effective learning sequences to support student learning in theoretical and practical settings. | GLO1: Discipline-specific knowledge and capabilities |
| ULO4 | Resourcing: Demonstrate knowledge and understanding to select, justify and use a range of contemporary and method specific resources to enable effective learning and teaching. Identify and use appropriate networks and resources for professional development needs | GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking |
| ULO5 | Evaluation: Use an evidence and research informed approach to evaluating curriculum, frameworks and learning and teaching initiatives considering how to improve programs in food studies | GLO1: Discipline-specific knowledge and capabilities GLO4: Critical thinking |
Assessment
| Assessment Description | Student output | Grading and weighting (% total mark for unit) | Indicative due week |
|---|---|---|---|
| Assessment 1: Report | 2000 words or equivalent | 40% | Week 5 |
| Assessment 2: Unit of Work | 3000 words or equivalent | 60% | Week 10 |
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
Learning resource
There is no prescribed text. Unit materials are provided via the unit site. This includes unit topic readings and references to further information.
Unit Fee Information
Fees and charges vary depending on the type of fee place you hold, your course, your commencement year, the units you choose to study and their study discipline, and your study load.
Tuition fees increase at the beginning of each calendar year and all fees quoted are in Australian dollars ($AUD). Tuition fees do not include textbooks, computer equipment or software, other equipment or costs such as mandatory checks, travel and stationery.
For further information regarding tuition fees, other fees and charges, invoice due dates, withdrawal dates, payment methods visit our Current Students website.