Handbook : Unit informationEdith Cowan University

Faculty of Business and Law

School: Business

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.

• Unit Title

  Food Knowledge and Appreciation

• Unit Code

  HOS2113

• Year

  2015

• Enrolment Period

  1

• Version

  2

• Credit Points

  15

• Full Year Unit

  N

• Mode of Delivery

  On Campus
  

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Description

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.

Equivalent Rule

Unit was previously coded HOS2105

Learning Outcomes

On completion of this unit students should be able to:

1. Apply the basic methods of food production.
2. Classify a range of food commodities.
3. Describe the factors affecting microbial growth, the nature of food, and efficient work methods and apply these to the sanitary and safe techniques of handling food.
4. Explain and discern the sensory attributes of food.
5. Explain the importance of legislation concerning food, safety, and sanitation in food service establishments.
6. Explain the scientific principles underlying the different methods of food preparation and cooking in the production and presentation of different types of dishes.
7. Recommend appropriate storage conditions for food items.

Unit Content

1. Food hygiene regulations and other food laws.
2. Nutritional qualities and sensory characteristics of food.
3. Physical and chemical nature of food and how they are affected during food handling.
4. Principles and techniques of food preparation and presentation.
5. Product identification: standards, purchase specifications, availability.
6. The theory of sanitation in catering establishments: problems of food spoilage and food poisoning; basic principles of food microbiology; practices in catering establishments to control food spoilage and prevent food poisoning.
7. Theoretical principles of safe and efficient work methods in food service

Additional Learning Experience Information

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.

Assessment

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.

Text References

• ^ Brown, A. (2011). Understanding food principles & preparation (4th ed.). Wadsworth Cengage.

^ Mandatory reference

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