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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.
Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for Semester 1 2020 Units. Students will be notified of all approved modifications by Unit Coordinators via email and Unit Blackboard sites. Where changes have been made, these are designed to ensure that you still meet the unit learning outcomes in the context of our adjusted teaching and learning arrangements.
This unit examines the principles of food science and applies them to food selection, preparation and menu planning, including dietetic implications. The food supply and its socio-cultural contexts will be studied in terms of sustainability, environmental, consumption trends, standards and regulations, policies and marketing.
Unit was previously coded NUT4442, NUT4457
On completion of this unit students should be able to:
Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.
| Joondalup | Mount Lawley | South West (Bunbury) | |
|---|---|---|---|
| Trimstr 2 | 13 x 2 hour lecture | Not Offered | Not Offered |
| Trimstr 2 | 13 x 2 hour tutorial | Not Offered | Not Offered |
For more information see the Semester Timetable
This is a practical and engaging unit with activities in the lectures and tutorials comprising of food laboratory experiences, food preparation, menu and meal analysis and critical group discussions. Site visits and guest speakers provide students with the opportunity to connect and collaborate with industry professionals. Learning activities allow students to develop competence in recipe modification, safe work practices, oral and written communication skills. Assessment 1 is mandatory to pass in this unit.
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.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
| Type | Description | Value |
|---|---|---|
| Assignment ^ | Therapeutic Diet | 40% |
| Laboratory Work | Recipe modification | 30% |
| Report | Food system evaluation | 30% |
^ Mandatory to Pass
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.
NUT5116|2|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.
Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for this unit. All assessment changes will be published by 27 July 2020. All students are reminded to check handbook at the beginning of semester to ensure they have the correct outline.
This unit examines the principles of food science and applies them to food selection, preparation and menu planning, including dietetic implications. The food supply and its socio-cultural contexts will be studied in terms of sustainability, environmental, consumption trends, standards and regulations, policies and marketing.
Unit was previously coded NUT4442, NUT4457
On completion of this unit students should be able to:
Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.
| Joondalup | Mount Lawley | South West (Bunbury) | |
|---|---|---|---|
| Trimstr 2 | 13 x 2 hour lecture | Not Offered | Not Offered |
| Trimstr 2 | 13 x 2 hour tutorial | Not Offered | Not Offered |
For more information see the Semester Timetable
This is a practical and engaging unit with activities in the lectures and tutorials comprising of food laboratory experiences, food preparation, menu and meal analysis and critical group discussions. Site visits and guest speakers provide students with the opportunity to connect and collaborate with industry professionals. Learning activities allow students to develop competence in recipe modification, safe work practices, oral and written communication skills. Assessment 1 is mandatory to pass in this unit.
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.
Due to the professional competency skill development associated with this Unit, student attendance/participation within listed in-class activities and/or online activities including discussion boards is compulsory. Students failing to meet participation standards as outlined in the unit plan may be awarded an I Grade (Fail - incomplete). Students who are unable to meet this requirement for medical or other reasons must seek the approval of the unit coordinator.
| Type | Description | Value |
|---|---|---|
| Assignment ^ | Therapeutic Diet | 40% |
| Laboratory Work | Recipe modification | 30% |
| Report | Food system evaluation | 30% |
^ Mandatory to Pass
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.
NUT5116|2|2