Curriculum Portal

infoWhy this? Investigating the functional and chemical properties of ingredients allows us to test explanations for what happens during preparation and cooking. Through controlled practical trials, systematic recording, and evaluation of evidence, we develop scientific reasoning and learn to draw conclusions that inform cooking decisions.

scheduleWhy now? At the start of Year 11, we can apply the food science knowledge and safe practical routines developed in Year 10 to a focused investigation. This moves us from explaining established processes to testing the effects of variables and using evidence to support conclusions.