EPI103 Food Workshop 1 (8)
CSU Discipline Area: Curriculum Studies (CURIC)
Duration: One session
Abstract:
This subject aims to provide theoretical background and practical experiences that explore the social, cultural, economic and environmental impact of food and its product development. Historical and contemporary perspectives of food production and processing will be explored, in addition to Australian food consumption trends, with an emphasis on how both influence food selection and nutrition. Safe and hygienic work practices and knowledge of the Food Technology teaching space and materials and equipment will be investigated within the context of education and current food industry practice. This subject will develop appropriate teaching approaches, design skills and planning considerations for safe and nutritious foods through a range of practical experiences, allowing students to make informed and appropriate choices with regards to ingredients, methods and equipment.
+ Subject Availability Modes and Locations
| Session 2 | |
|---|---|
| Internal | Wagga Wagga |
Continuing students should consult the SAL for current offering details: EPI103
Where differences exist between the Handbook and the SAL, the SAL should be taken as containing the correct subject offering details.
Objectives:
Upon successful completion of this subject, students should:
- be able to explore the purpose of food product development from a historical and contemporary perspective;
- be able to discuss the impact of food processing on the environment, society and health;
- be able to identify changes in food consumption trends and their effect on food selection and nutrition;
- be able to display a variety of skills and applied use of food production equipment through project work;
- be able to understand and apply OH&S procedures and hygiene principles in a food workshop environment;
- be able to explain the processes associated with food technology projects and its relationship to technology curriculum;
- be able to use the processes of designing and producing to complete a design project; and
- be able to apply skills and knowledge to plan a teaching activity associated with food technology in schools.
Syllabus:
The subject will cover the following topics:
The subject will include three components: i) Component 1: - Theoretical background and contextualisation of food technology in the curriculum. - The workshop environment and it's management - OH&S procedures and hygiene principles - Working with food related practical applications - Planning approaches and design. ii) Component 2: - Food product development - historical and contemporary perspectives - Food processing and associated impacts - Working with food related practical applications - Planning approaches and design. iii) Component 3: - Food trends, food selection and health - Planning teaching activities - Working with food related practical applications - Planning approaches and design. iv) Component 4: - Develop a student project relevant to the appropriate secondary food technology, including a report covering the following topics: - Design projects as they relate to food technology and the TAS curriculum - OH&S procedures and hygiene principles as they relate to food technology and the TAS classroom - Planning a teaching activity from the mandatory technology syllabus using food technology, incorporate the core units of Certificate II Hospitality
The information contained in the 2013 CSU Handbook was accurate at the date of publication: 24 April 2013. The University reserves the right to vary the information at any time without notice.