Availabilities:

2021 unit offering information will be available in November 2020

Unit description

Introduces learners to the principles, standards and practices used for healthy and sustainable food production. Learners explore the important role that both plants and animals play in human health and nutrition, as well as the legal standards and ethical and political debates related to organic food production.

Unit content

Module 1: Healthy and sustainable food production

Module 2: Plants and animals in organic food farming

Module 3: Understanding the nutritional quality of organic food

Module 4: Food standards and legal debates

Module 5: The ethics of organics

Module 6: Understanding demand and supply

Learning outcomes

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.

GA1: Intellectual rigour, GA2: Creativity, GA3: Ethical practice, GA4: Knowledge of a discipline, GA5: Lifelong learning, GA6: Communication and social skills, GA7: Cultural competence
On completion of this unit, students should be able to:GA1GA2GA3GA4GA5GA6GA7
1analyse the different ways and types of producing healthy and sustainable foodIntellectual rigourEthical practiceKnowledge of a discipline
2explain the complex interactions between plants and animals in regenerative, organic food productionKnowledge of a discipline
3critically analyse the nutritional and health benefits of sustainably-produced foodIntellectual rigourEthical practiceKnowledge of a discipline
4evaluate ethical, political and legal standards and debates related to healthy and sustainable food productionKnowledge of a discipline

On completion of this unit, students should be able to:

  1. analyse the different ways and types of producing healthy and sustainable food
    • GA1: Intellectual rigour
    • GA3: Ethical practice
    • GA4: Knowledge of a discipline
  2. explain the complex interactions between plants and animals in regenerative, organic food production
    • GA4: Knowledge of a discipline
  3. critically analyse the nutritional and health benefits of sustainably-produced food
    • GA1: Intellectual rigour
    • GA3: Ethical practice
    • GA4: Knowledge of a discipline
  4. evaluate ethical, political and legal standards and debates related to healthy and sustainable food production
    • GA4: Knowledge of a discipline

Teaching and assessment

Notice

Intensive offerings may or may not be scheduled in every session. Please refer to the timetable for further details.

Southern Cross University employs different teaching methods within units to provide students with the flexibility to choose the mode of learning that best suits them. SCU academics strive to use the latest approaches and, as a result, the learning modes and materials may change. The most current information regarding a unit will be provided to enrolled students at the beginning of the study session.

Fee information

Domestic

Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2021 Commonwealth Supported only. Student contribution band: 3

Fee paying courses
For POSTGRADUATE or UNDERGRADUATE full fee paying courses please check Domestic Postgraduate Fees OR Domestic Undergraduate Fees

International

Please check the international course and fee list to determine the relevant fees.

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