NUT2022 Food preparation, safety and service
Faculty of Medicine, Nursing and Health Sciences
NUT2022 Food preparation, safety and service is a level 2, 12-credit-point, undergraduate unit from the Faculty of Medicine, Nursing and Health Sciences, offered in 2027 in Semester 1 at Malaysia. It needs NUT1021 and NUT1025.
- Credit points
- 12
- Offered in 2027
- Semester 1
- Malaysia
- Assessment
- No exam
- 4 tasks
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Requisites
Before NUT2022
Prerequisites
Pass these before you enrol.
After NUT2022
No unit lists NUT2022 as a prerequisite in the 2027 handbook.
Enrolment rules
Must be enrolled in Bachelor of Human Nutrition
Overview
This is a Theme 3 - "Nutrition professional and skills development" unit. This unit draws on knowledge from the Year one units – “Fundamentals of Human Nutrition” and “Food Science and Analysis” and facilitates further understanding and its application towards food preparation and safe food handling services. You will gain an appreciation of micro-organisms and the important role they play in food production, food-borne diseases, and become knowledgeable in safe food handling practices. You will acquire hands-on skills that include but not limited to food preparation, menu planning, food handling and services.
You will be exposed to aspects of food safety, regulation and service and discuss various national and international food regulations, standards and labelling.
Offerings in 2027
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On campus |
Assessment
- Portfolio (1,200 words)Portfolio20%
- Reports (2,100 words limit)Portfolio30%
- Report (2500 Words) and Video (12 mins/ group)Project50%
- Professional Performance (Field Visit: 24 hrs (8hrs/ Visit x 3 Visits) Pass/FailPerformanceCompetency hurdle-
Assessment details may change. Please refer to the assessment information in Moodle closer to the start of the teaching period.
Learning outcomes
When you finish this unit, you should be able to:
- 1
Apply culinary skills in food preparation.
- 2
Apply the principles of menu planning and modification to meet nutritional requirements.
- 3
Analyse the complex interactions between hazardous and beneficial microorganisms in commonly consumed foods and their impact on food safety.
- 4
Evaluate the principles and practices of food and nutrition labelling, particularly in relation to health claims and food selection.
- 5
Discuss the role and significance of commodity standards in foods.
- 6
Discuss the local and international food regulations and their impact on the health and well-being of the population.
- 7
Apply and evaluate the various processes of a quantitative food preparation.
- 8
Differentiate various commercial food services and their management within different settings.
- 9
Evaluate collaborative practice and communication skills in quantitative food preparation.
Workload and teaching
- Laboratories63 hours
- Tutorials24 hours
- Applied sessions24 hours
- Lectures36 hours
- Teaching approachActive learning
12 hours per week of teacher-directed study as below:
- 3 hours of lectures/week = 36 hrs
- 2 hours of tutorials, 12 weeks = 24 hrs
- Practicals: 21 x 3 hrs/session = 63
- Field Visit: 24 hrs
12 hours per week of self-directed study.
For full details of the teaching approach to this unit, please refer to Moodle.
Learning resources
Required resources
See Moodle for details about required resources.
Contacts
- Unit Coordinators
- Associate Professor Snigdha Misra
- Chief Examiners
- Associate Professor Snigdha Misra