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Leader: Dr Karen Z Walker (Nutrition and Dietetics)

Clayton First semester 2003 (Day)
Clayton First semester 2004 (Day)

Synopsis: This unit will focus on the development of a comprehensive knowledge base about foods and the acquisition of food preparation skills. The unit will allow students to integrate their scientific training in food composition and analysis with its practical application in educating for food choice in clinical and community practice. Students will be expected to develop basic competence in cooking skills including preparation of food in large scale facilities. They should understand basic methods of food preparation and storage. Students will explore the diversity of foods from different cuisines and will modify recipes to meet specific nutritional goals.

Assessment: Examination: 30% + Analysis in tutorial class: 20% + Skill demonstration: 30% + Assignment: 20%

Contact Hours: 3 hours per week (lectures and tutorials)

Prerequisites: Completion of Year 2 Bachelor of Nutrition and Dietetics

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