- Experiment with flavours and textures of insects, seaweed and native bushfoods
- Innovate to invent a new chocolate product using these ingredients
- Design, vacuum-mould and set the chocolate prototype
- Brand, package (including nutritional information) and promote the chocolate to a target market
Build and market your chocolate empire.
Modern food production must adapt in the face of a changing world and uncertain future food security. Innovative use of foods, such as insects, seaweed and indigenous plants can provide nutritional and taste benefits while being produced sustainably.
In this program students will explore the innovative uses and sustainability of an ‘unusual’ ingredient and then invent a new chocolate product incorporating this ingredient. Once they have a product, it’s time to create a brand and package the chocolate to take home.
Details
Available: Term 1-4
Levels: 7-12
Duration: 9:30 - 2:30 pm
Capacity: ≤56 students
- Design and Technologies
- Health and Physical Education
- Visual Communication Design
- Sustainability
- Critical and Creative Thinking
- Creativity and Innovation
- Design Thinking
- Entrepreneurial Mindset
- Prototyping
- Collaboration
- Communication
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Product design and manufacturing
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Food innovation
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Marketing and graphic design
