Facilitates development of students' knowledge and practice of various genres of food and wine writing and promotes awareness of the professional context of this writing. A range of writing techniques and forms will be critically examined with view to enhancing students' own practice. Emphasis will also be placed on the practice of writing for publication.
Unit Learning Outcomes express learning achievement in terms of what a student should know, understand and be able to do on completion of a unit. These outcomes are aligned with the graduate attributes. The unit learning outcomes and graduate attributes are also the basis of evaluating prior learning.
Learning outcomes and graduate attributes
|On completion of this unit, students should be able to:||GA1||GA2||GA3||GA4||GA5||GA6||GA7|
|1||differentiate between various food and wine writing genres||Knowledge of a discipline|
|2||critically analyse specific forms of food and wine writing||Knowledge of a discipline||Communication and social skills|
|3||write within the specific conventions of a chosen genre or media practice in the context of food and/or wine writing||Creativity||Knowledge of a discipline||Communication and social skills|
|4||demonstrate skills in re-writing and self-editing for successful publication||Creativity||Knowledge of a discipline||Communication and social skills|
|5||apply appropriate research methods and skills for writing in specific food and wine contexts.||Creativity||Knowledge of a discipline|
- Jacob, D, 2010, Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoir, Fiction and More, 2nd edn, Marlowe and Co, New York. ISBN: 9780738214047.
Teaching and assessment
|Structured online learning 3 hours (12 weeks)|
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2015 Commonwealth Supported only. Student contribution band: 1
Please check the international course and fee list to determine the relevant fees.