BND3011

Food science and skills ( 6 points, SCA Band 2, 0.125 EFTSL)

Leader: Dr Karen Z Walker (Nutrition and Dietetics)

Offered:
Clayton First semester 2005 (Day)

Synopsis: This unit will focus on the acquisition of food preparation skills and also on the development of a comprehensive knowledge base about foods. Students will be expected to develop basic competence in cooking skills and techniques and should understand basic methods of food preservation and storage. This will include the preparation of food in large scale facilities. Students will gain an understanding of the use of a wide diversity of foods from different cuisines and will learn to modify recipes to meet specific nutritional goals. The unit is fundamental practical training for further training in food service management and health systems management.

Objectives: On completion of this unit 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; and 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 unit).

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