NUT2022 · Food preparation, safety and service

Overview

This is a Theme 3 - "Nutrition professional and skills development" unit. This unit draws on knowledge from the Year one units – “Fundamentals of Human Nutrition” and “Food Science and Analysis” and facilitates further understanding and its application towards food preparation and safe food handling services. You will gain an appreciation of micro-organisms and the important role they play in food production, food-borne diseases, and become knowledgeable in safe food handling practices. You will acquire hands-on skills that include but not limited to food preparation, menu planning, food handling and services. You will be exposed to aspects of food safety, regulation and service and discuss various national and international food regulations, standards and labelling.

Offerings

Assessment

The Handbook does not list a final examination among the assessment items. That is not a guarantee there is none.

Assessment in this unit includes hurdle assessment tasks. Failure of any hurdle assessment task may result in failure of the unit.

Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.

Requisites

Learning outcomes

1. Apply culinary skills in food preparation.
2. Apply the principles of menu planning and modification to meet nutritional requirements.
3. Analyse the complex interactions between hazardous and beneficial microorganisms in commonly consumed foods and their impact on food safety.
4. Evaluate the principles and practices of food and nutrition labelling, particularly in relation to health claims and food selection.
5. Discuss the role and significance of commodity standards in foods.
6. Discuss the local and international food regulations and their impact on the health and well-being of the population.
7. Apply and evaluate the various processes of a quantitative food preparation.
8. Differentiate various commercial food services and their management within different settings.
9. Evaluate collaborative practice and communication skills in quantitative food preparation.

Workload

12 hours per week of teacher-directed study as below: • 3 hours of lectures/week = 36 hrs • 2 hours of tutorials, 12 weeks = 24 hrs • Practicals: 21 x 3 hrs/session = 63 • Field Visit: 24 hrs 12 hours per week of self-directed study.

Student experience, not official rules. Nothing here changes what the Handbook says.