Undergraduate - UnitBND2102 - Food: science, composition and skills

Upon successful completion of this unit, students should be able to:

• Identify foods macronutrient and micronutrient composition from the main food groups and cultures found in Australia and evaluate the impact of globalisation on Australia's food supply
• Outline the basic organisation of a commercial kitchen ,the training and skills requirements for food service staff and compare food service settings used to supply food to healthy individuals within Australia
• Demonstrate a basic competence in cooking
• Explain the chemistry of food during its production, processing, cooking and storage and relate this chemistry to food taste, texture, palatability and nutritional value.
• Describe the diversity of microorganisms and discuss their relationships in the context of food,

nutrition, health and disease

• Exhibit laboratory skills required to culture and identify micro-organisms
• Compare food processing systems and design procedures to promote a safe food supply particularly for food service operations
• Design and evaluate a menu for a healthy individuals and groups which meets current dietary guidelines and nutrition recommendations
• Describe the role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law, including international standards
• Explain the format and content of the Australian Food Standards Code including the FSANZ processes required to ensure a safe Australian food supply .
• Outline the fundamental principles of toxicology and risk assessment and their application to the setting of standards and the monitoring and surveillance of a safe food supply.
• Critically evaluate regulations relating to food labelling, food composition and food-related claims in Australia and assess compliance across the food supply
• Extend communication skills in a safe environment of self and peers