Food

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The complete series for food studies

The fifth editions of Food Solutions have been written specifically for the new VCE Food Studies Study Design (2023-2027). These new editions include fully updated case studies and activities to increase students’ awareness of the issues surrounding food supply and consumption and a greater focus on exam preparation and support.

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Foster students’ lifelong skills and passion for food

Food by Design provides a wealth of experiences for students to meet high standard of achievement, develop design thinking and provide solutions to authentic problems.

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Your food tech toolkit

Food Tech Focus Stage 5 has been written to explicitly address the eight focus areas of the new Year 7-10 NSW Food Technology syllabus. A brand-new chapter has been included to address safety, hygiene and essential skills, with an overall focus on what students are being asked to do.

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Prep students for QCE exams

Nelson Food and Nutrition for QCE has been written specifically for the new Food & Nutrition General Senior syllabus. The text provides the necessary support for teachers and students to approach the course with confidence and includes practice exam questions to support students tackling the first-time external assessment.

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Food Tech Focus Stage 6

Food Tech Focus Stage 6 employs an increased focus on nutrition and responsible food choices, while also looking at changes to the education landscape and attitudes towards food and nutrition. The text has activities, case studies and a completely updated design to engage and inspire students.

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Nelson Hospitality in Focus

Nelson Hospitality Focus covers the full scope of learning for students studying the 240- and 120-indicative hours HSC Hospitality course. The text addresses the core units of competency for Certificate II AQF VET qualifications by providing numerous opportunities to apply learning and practice foundational skills.

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Food Solutions

Food Solutions Units 1-4 have been updated to increase students' understanding and awareness of the issues surrounding food supply and consumption. Each recipe is accompanied by nutritional information to reflect the increased focus on students to understand and own their food choices.

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