Food science and skills (6 points)
(MED)
Leader: Dr Karen Z Walker (Nutrition and Dietetics)
Offered:
Clayton First semester 2004 (Day)
Clayton First semester 2005 (Day)
Synopsis:
Objectives: On completion of this subject students will be expected to: 1. Have developed an understanding of basic culinary terms and methods of cooking 2. Be able to select and use cooking equipment suited to a given recipe 3. Cook in a logical, safe and sequential manner, demonstrating an acceptable standard of basic cooking skills 4. Demonstrate organisational skills and teamwork 5. Implement safe work practices and exhibit an understanding of the principles and practices of hygiene at a personal and professional level 6. Become familiar with kitchen organisation, inventory and stock control systems, purchasing and ordering procedures 7. Understand food storage practice, costing, yield testing and portion control 8. Be able to describe the chemical and physical changes that occur in foods with cooking and link these with change in nutrient availability 9. Become familiar with different methods of food preservation 10. Demonstrate a comprehensive knowledge of foods, food ingredients and food supplements 11. Understand the foods and cooking traditions of different cultural groups 12. Be able to modify recipes to meet differing nutritional goals 13. Have a knowledge of food assessment techniques
Assessment: Examination: 50% + Analysis in tutorial class: 30% + Assignments: 20% + Skill demonstration: Pass/Fail (Pass for skills demonstration is required to pass the course).
Contact Hours: 3 hours per week (lectures and tutorials) plus 3 hours per week practical classes at VUT
Prerequisites: Completion of Year 2 Bachelor of Nutrition and Dietetics
Corequisites: BND3021, BND3031, BND3041
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