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. It isn't offered in 2021. It needs NUT1021 and NUT1025 and unlocks 1 unit, leading on to 2 units in all.
- Credit points
- 12
- Offered in 2021
- Not offered
- Assessment
- Exam 30%
- and 3 other tasks
This is the 2021 handbook entry. See the 2027 entry.
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Requisites
Before NUT2022
Prerequisites
Pass these before you enrol.
After NUT2022
1 unit list NUT2022 as a prerequisite or corequisite.
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. Students 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. Students will acquire hands-on skills that include but not limited to food preparation, menu planning, food handling and services.
Students will be exposed to aspects of food safety, regulation and service and discuss various national and international food regulations, standards and labelling.
Offerings in 2021
The 2021 handbook lists no offerings for NUT2022.
Assessment
- Food portfolio (2,000 words)20%
- Laboratory practical reports (3 x group reports x 900 words each)20%
- Written assignment (3,000 words)30%
- Final exam (2 hours, 10 mins reading time)Threshold hurdle30%
Learning outcomes
When you finish this unit, you should be able to:
- 1
Acquire basic culinary skills and knowledge in food preparation.
- 2
Demonstrate the application of menu planning principles and modification to meet nutritional requirements.
- 3
Describe the role of hazardous and beneficial microorganisms in foods.
- 4
Outline the processes to identify and control food-borne diseases and spoilage of food.
- 5
Describe food and nutrition labelling, and its impact on health claims
- 6
Explain nutrition-related aspects of commodity standards.
- 7
Discuss the local and international food regulations including food additives, safety, storage, halal food standards, food law and sanitation.
- 8
Describe processes and practices of food service and management, including menu planning, quality control and overall management in an industry.
- 9
Demonstrate skills to evaluate provision and management of food services in different contexts.
Workload and teaching
- Teaching approachActive learning
12 hours of teacher-directed study per week, including 6 hours of lectures, 2 hours of tutorials and four hours of laboratory practicals.
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.
Common questions
What are the prerequisites for NUT2022?
You need NUT1021 and NUT1025 before you enrol. Enrolment rules also apply.
What can I take after NUT2022?
NUT2022 is a prerequisite or corequisite for 1 unit, including NUT3024. Those lead on to 2 units in all.
When is NUT2022 offered?
NUT2022 has no offerings listed in the 2021 handbook.
Does NUT2022 have an exam?
Yes. The exam is worth 30% of the final mark, alongside 3 other tasks.