Leader: Ms Susannah King (Nutrition and Dietetics)

Offered

Clayton First semester 2008 (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 be able to:

1. recognise and name a wide variety of common Australian and ethnic foods and food ingredients;

2. explain basic culinary terms, methods of cooking and techniques for food assessment;

3. demonstrate practical competency in basic cooking skills, choosing the appropriate equipment, working in a logical, safe and sequential manner and implementing safe work practices;

4. describe kitchen organisation, purchasing procedures, inventory and stock control systems;

5. report on methods of food storage practice, costing, yield testing and portion control;

6. compare nutrient content and nutrient bioavailability in foods processed by different techniques;

7. investigate the chemical and physical changes that occur when food is cooked;

8. review methods of food preservation;

9. exhibit cultural understanding, in dietary analysis, formulation of recipe changes and design of menus for people from a variety of different ethnic backgrounds; and

10. value organisational skills and teamwork and exhibit competency in oral presentation.

Assessment

Examination (3 hours): 50%
Assignments - four assessment tasks, comprising group and individual components (three written assignments and one 20 minute oral presentation of group project): 50%
Skill demonstrations (Pass/Fail). Pass in the examination and in the 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

Co-requisites

BND3021, BND3031, BND3041