Home Economics Victoria

As the end of Term 2 quickly approaches, why not do future you a favour and apply for your professional learning for the rest of the year?

With our Hospitality Update Day, Fundamentals for School Kitchen Assistants, VCE Exam Revision sessions, Annual Conference, Kitchen Assistants Conference and Term 4 Upskill Course all coming up, as well as the Semester 2 intake for our Post Graduate Diploma of Home Economics, now is the perfect time to get your applications and approvals sorted before the end-of-term rush and craziness of Term 3.

Your Term 3 and 4 self will thank you!

Every day this week seems to be a special food 'day'! 🎉

We've got National Lobster Day (15 June), National Vegemite Day (16 June), National Apple Strudel Day (17 June), International Picnic Day and International Sushi Day (18 June), and Real Food Day (19 June).

Do you ever use food-themed days like these as inspiration for classroom activities, practical lessons, discussions, or displays? If you do, which ones have worked particularly well? We're curious to hear what's worth celebrating - and what isn't!

This study from New Zealand suggests consumers might accept gene-edited milk, if it offers clear personal benefits and is priced competitively.

Would you buy milk from a gene-edited cow? Consumers may be more open than you think Gene-edited dairy products could help farmers adapt to climate change. New research shows consumers may be willing to buy them under the right conditions.

Happy Friday!

Let's see if we can save ourselves some time with our planning for Week 9 by sharing our best lesson idea for Food, Textiles or Health that someone else could copy! What is your top practical activity or theory task that the students always respond well to and you repeat every year? Tell us in the comments below 🍏

With the new semester just around the corner, many of you will be revisiting kitchen safety and hygiene with your new classes.

Our Food Studies Upskill participants recently shared some creative alternatives to the traditional 'safety poster' task, including:

🍏 Setting up a kitchen "grime scene" for students to investigate and identify hazards
🍏 Playing Food Safety Charades to reinforce key concepts
🍏 Completing a simple practical task (such as fruit skewers or soup) while explicitly focusing on safe equipment use and hygiene practices
🍏 Creating digital animations featuring cartoon chefs demonstrating safe and unsafe behaviours
🍏 Identifying hazards through worksheets, photos, videos, or real-life kitchen scenarios

What's your go-to safety and hygiene activity that isn't a poster? Share your ideas below!

The eighth Australian Survey of Secondary Students and Sexual Health (SSASH) has been released. The survey was first undertaken in 1992 and provides important insights for Relationships and Sexuality Education.

"Almost all (92 per cent) young people had received Relationships and Sexuality Education (RSE) at school, but less than half (45 per cent) found it relevant."

Teen s*x survey highlights violence concerns, News, La Trobe University

Teen s*x survey highlights violence concerns Study highlights urgent gaps in consent education, support services.

What do you do when students don't bring their containers?

Some schools have a three-strikes policy. Some provide a paper bag, foil, or cling wrap and move on. Others don't expect students to bring containers at all.

It's an interesting issue to reflect on.

In most subjects, forgetting equipment doesn't prevent a student from participating in the lesson. We don't tell students they can't do Maths because they forgot their maths book, or miss out on Science because they left their workbook at home.

So should forgetting a container mean a student misses out on cooking?

For some students, the food they prepare in class may be more than just a practical activity. It might be their only meal for the day, a chance to develop independence, build confidence, or experience success at school.

Of course, teaching responsibility and preparation is important. But perhaps there's room to consider whether the consequence matches the oversight.

There isn't a right or wrong answer, and every school context is different. It's something we've been discussing in our Upskill program. The question is worth asking.

We'd love to hear your school's approach. Let us know in the comments how you balance accountability with inclusion in your Food classroom.

"Am I teaching the right content?"
"How do I assess this properly without over-assessing?"
"Is my classroom safe?"
"I've never studied Food myself - where do I even start?"

If you're teaching Food subjects without a formal qualification in the area, you're certainly not alone. Many teachers find themselves stepping into Food classrooms with enthusiasm and a willingness to learn, but also with questions, uncertainty and a desire to build their confidence and expertise.

That's exactly why our Graduate Diploma of Home Economics Education was created.

Our supportive, small-group learning environment means you're not just studying a course, you're connecting with experienced educators and like-minded teachers who understand the challenges you're facing. You'll have opportunities to ask questions, share ideas, build practical knowledge and develop confidence in your teaching.

Whether you're already teaching Food or hoping to move into the area, this qualification can help strengthen your content knowledge, teaching practice and professional credibility.

Semester 2 applications are closing soon.

If you've been thinking about taking the next step, now might be the perfect time. Find out more https://www.homeeconomics.com.au/careers/graduate-diploma-of-home-economics-education

VCAA have released the 2026 examination timetable - check it out and start counting down the days with your VCE students.

https://www.vcaa.vic.edu.au/administration/key-dates/vce-examination-timetable

This is a good visual piece from the Conversation on the history of supermarkets and where technology is taking us.

Supermarkets are going back to the future Small stores, local produce and the return of the personal shopping assistant: supermarkets are starting to look like they did in the 1800s.