Food Science and Nutrition (A/T/M)
In Food Science and Nutrition, students integrate the scientific method, knowledge and skills, and apply them to designing and carrying out investigations that explore the links between food, health, and diet-related diseases. In practical scientific investigations, students formulate and test hypotheses by collecting, presenting, analysing, and evaluating data in order to describe trends and clarify theoretical concepts related to food and nutrition. Food Science and Nutrition delivers two units in each of the two domains of study: food science and human nutrition. Students examine factors that influence food choices and reflect on local, national, Indigenous, and/or global issues related to the study of food and nutrition. They investigate methods of food production and distribution that affect the quantity and quality of food and consider the ways in which these methods and associated technologies have evolved and influence the health of individuals and communities.
The Food Science and Nutrition course enables students to connect with further education and training, university and employment pathways and enhances employability and career opportunities in areas that include nutrition, health, food and beverage manufacturing, food production, food processing and nutrition technological developments, community services, hospitality and retail.
Food Studies (A/M)
In Food Studies students experience the role of food across a range of contexts, cultures, and experiences. They learn to value the contributions of primary producers, manufacturers, retailers, and cooks to the experience of a healthy and sustainable life. They explore and respond to the factors that determine food choices locally, nationally and globally. Through a series of units, students navigate the relationships between food and health, food choices, food communities and contemporary food. Australian food culture and the influence of immigration provides a rich focus throughout the course.
More broadly this course aims to develop interpersonal and intrapersonal skills that will
assist them in their transition to employment and further education as well as provide them with lifelong skills.
Hospitality Industry (A/V/M)
Hawker College students will progress towards competency-based qualifications focusing on technical food preparation skills for restaurants and catering. The hospitality industry contributes significantly to the Australian economy and employs many people incorporating a wide variety of related skills sets. Hawker College provides authentic hospitality learning experiences as students prepare food for sale in our own hospitality training facility, 51 Bake, cater for functions and complete service periods.
Students work toward achieving Certificate II in Cookery (SIT20421).
Competencies achieved in this course are nationally recognised and contribute to further training and employment opportunities.
This course provides underpinning knowledge and skills for students who are interested in pursuing a career in hospitality and related industries and provides direct pathways to further training.
Students may also have the opportunity to study a Café services unit focusing on coffee, barista skills and patisserie fundamentals. Using specialised hospitality and patisserie industry equipment in a commercial hospitality environment, this unit provides underpinning knowledge and skills for students who are interested in pursuing a career in a café environment and provides a direct pathway to further training
in this field.