VCE Food Studies past exams 2016–2025, by year and topic

Unit 3, Area of Study 1: The science of food · 10 mapped questions

Also in this areas of study: Physiology and conditioning of appetite, satiety and sensory appreciation of food · Digestion, absorption and utilisation of macronutrients (carbohydrates incl. dietary fibre, fats, proteins) via the gastrointestinal tract and accessory organs · Physiology, causes, symptoms and management of food allergies and intolerances (incl. lactose, gluten, FODMAP) — question-level mapping in progress; the year table above links every official paper.

Unit 3, Area of Study 2: Food choices, health and wellbeing · 11 mapped questions

Also in this areas of study: Patterns, trends and changes in Australian food purchasing and consumption behaviours · Food's role in mental health · Media's role in shaping food information/beliefs and emotional-psychological responses (body image, restrictive dieting, comfort eating) — question-level mapping in progress; the year table above links every official paper.

Unit 4, Area of Study 1: Navigating food information · 5 mapped questions

Also in this areas of study: Contexts for gaining food knowledge and skills · Evidence-based research principles applied to contemporary food fads, trends and diets · Regulatory food standards for nutrition content claims and health claims on labels/advertising · Applying Dietary Guidelines/Guide to Healthy Eating to everyday habits and weight management — question-level mapping in progress; the year table above links every official paper.

Unit 4, Area of Study 2: Environment and ethics · 14 mapped questions

Also in this areas of study: Feeding a rising world population: food insecurity, innovations/technologies, equity of access · Sociocultural and ethical concerns of Australian food consumers and their effect on food choices — question-level mapping in progress; the year table above links every official paper.

Unit 1, Area of Study 2: Food in Australia · 1 mapped question

Also in this areas of study: Challenges for early non-indigenous settlers establishing a food supply · Development of Australian food production, processing and manufacturing industries · Migration's influence on Australian food tastes and consumption · Characteristics of a selected cuisine of influence in Australia · Trends and food subcultures in contemporary Australia; debate over a distinctive Australian cuisine — question-level mapping in progress; the year table above links every official paper.

The rest of the study design

Question-level mapping for these areas is still being verified. Every official paper covering them is in the year table above.

• Unit 1, Area of Study 1: Food around the world — Factors influencing emergence of global food systems, products and practices · Historical development of food systems, cultures and cuisines in one selected region other than Australia · Early agricultural food systems: cultivation and domestication · Hunter-gatherer vs early agricultural food systems · Global spread of food production and trade in commodities (chocolate, coffee, grains, spices, sugar, tea) · Effects of industrialisation, technology and globalisation on food availability and health
• Unit 2, Area of Study 1: Australia's food systems — Components and activities of Australian food systems · Environmental/economic sustainability trends and impact on food security and sovereignty · Primary production: agriculture, horticulture, major growing regions · Food processing, manufacturing, retail and food service sectors · Consumer demand, media, activism and food citizenship influences on supply · New product development via design briefs; sensory, dietary and nutrition analysis · Governance, food standards, labelling and food safety programs
• Unit 2, Area of Study 2: Food in the home — Comparing commercial vs domestic/small-scale food production · Planning, management and decision-making in home food provision (time, money, health, sustainability) · Adapting recipes for dietary requirements (allergies, intolerances, cultural, ethical) · Benefits of individual food skills; heat transfer and cooking techniques · Functional properties of fats, protein, starch and sugar (Maillard reaction, gelatinisation, emulsification, etc.) · Pathways from domestic to entrepreneurial/commercial food settings