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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
Students will develop an understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation. The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. In this unit you are introduced to various techniques of food preparation and presentation as well as practical applications and costing of standardised recipes.
Unit was previously coded HOS2105, HOS2113
On completion of this unit students should be able to:
The mode of delivery for this unit is through weekly on-campus seminars. The teaching and learning approach in this unit is enhanced through in class discussions, where the skills of working effectively with others specifically team working, task collaboration and working productively with people from diverse cultures, communicating effectively and the ability to generate ideas are emphasised. This unit also provides for engaged teaching and learning where the lecturer, through his industry experiences, provides students with industry relevant information. Assessment methods provide students the opportunity to demonstrate their content knowledge and critical thinking.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Report | Individual assessment | 30% |
| Project | Group project | 30% |
| Examination | Final exam | 40% |
^ Mandatory reference
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HEE2113|1|1
This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
Students will develop an understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation. The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. In this unit you are introduced to various techniques of food preparation and presentation as well as practical applications and costing of standardised recipes.
Unit was previously coded HOS2105, HOS2113
On completion of this unit students should be able to:
The mode of delivery for this unit is through weekly on-campus seminars. The teaching and learning approach in this unit is enhanced through in class discussions, where the skills of working effectively with others specifically team working, task collaboration and working productively with people from diverse cultures, communicating effectively and the ability to generate ideas are emphasised. This unit also provides for engaged teaching and learning where the lecturer, through his industry experiences, provides students with industry relevant information. Assessment methods provide students the opportunity to demonstrate their content knowledge and critical thinking.
GS1 GRADING SCHEMA 1 Used for standard coursework units
Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.
| Type | Description | Value |
|---|---|---|
| Report | Individual assessment | 30% |
| Project | Group project | 30% |
| Test | Final test | 40% |
^ Mandatory reference
For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.
Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:
Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.
The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.
HEE2113|1|2