Here is an activity you can use for U4 AOS 2, for the following Key Knowledge:

Criteria used when assessing the validity of: – food information, including source, purpose, context, presentation of evidence and language use

This activity comes from my classroom activity booklet of theory activities – 20 different activities covering the entire AOS; These activities are great for remote learning as they can be used synchronously or asynchronously. The practical booklet includes 10 practical activities -many of them non-cooking practical activities that can be completed remotely.U4 AOS 2_who do I believe

Remember that this info is my interpretation of the study design and that the VCAA does not endorse products provided by any commerical provider. Some information in this activity comes directly from the VCAA Food Studies Study Design, a copy of which can be found at this link: https://www.vcaa.vic.edu.au/Documents/vce/foodstudies/FoodStudiesSD_2017.pdf