Examines the chemical, biochemical, physical and technological aspects related to the preparation, storage and processing of the major food commodities. Aspects of food production, such as food quality evaluation, food safety and quality control, food preservation principles, and food legislation and monitoring will also be explored.
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||explain the structure and chemical composition of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and dairy products and selected beverages, as well as discuss the chemical, biochemical and physical changes which occur during their preparation and processing||Knowledge of a discipline|
|2||describe technological aspects of the handling, storage and processing of grains, vegetables and fruits, legumes, flesh foods, eggs, milk and milk products||Knowledge of a discipline|
|3||explain aspects of food production related to food quality evaluation, food safety and food preservation||Knowledge of a discipline|
|4||discuss food legislation and monitoring in Australia, including its relevance to food standards, food labelling, health claims and the safety of the food supply||Knowledge of a discipline|
|5||apply scientific principles and techniques in the preparation, experimentation and evaluation of foods in a safe and hygienic manner||Knowledge of a discipline|
|6||collect, interpret and present food experimentation results in a structured format, and be able to critically discuss the findings||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
|7||integrate and apply aspects of the knowledge obtained in this unit to 'real life' professional contexts.||Intellectual rigour||Knowledge of a discipline||Communication and social skills|
- Brown, A, 2015, Understanding Food Principles and Preparation, 5th edn, Cengage Learning, Australia. ISBN: 13:978-1-133-60715-1.
Teaching and assessment
Commonwealth Supported courses
For information regarding Student Contribution Amounts please visit the Student Contribution Amounts.
Commencing 2015 Commonwealth Supported only. Student contribution band: 2
Please check the international course and fee list to determine the relevant fees.