Course overview
This course will enable students to investigate and make judgements regarding the ethical and sustainable production and marketing of food from the perspective of an educator. Students will develop an understanding of food production and food choices and how to teach this in secondary schools. Emphasis will be placed on investigating sustainable food production and supply. The impact of food legislation, including food security, seasonality and the influence of the food industry and marketing practices on individual food choices will be explored.
Course learning outcomes
- Explore appropriate pedagogical approaches to teaching about food production and marketing in middle schooling
- Develop teaching units of work that introduce secondary school students to the influence of historical, political and economic factors; including government policies, technologies, and the media on food choice, preparation and consumption
- Analyse a range of influences on personal food intake such as family, poverty, peer pressure, convenience, gender and the social construction of body image
- Identify strategies to overcome the barriers and pressures on individuals to eat certain foods or diets
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The Student Contribution amount displayed below is for students commencing a new program from 2021 onwards. If you are continuing in a program you commenced prior to 1 January 2021, or are commencing an Honours degree relating to an undergraduate degree you commenced prior to 1 January 2021, you may be charged a different Student Contribution amount from the amount displayed below. Please check the Student Contribution bands for continuing students here. If you are an international student, or a domestic student studying in a full fee paying place, and are continuing study that you commenced in 2025 or earlier, your fees will be available here before enrolments open for 2026.