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 2024 in Semester 1 at Malaysia. It needs NUT1021 and NUT1025 and unlocks 2 units, leading on to 3 units in all.
- Credit points
- 12
- Offered in 2024
- Semester 1
- Malaysia
- Assessment
- No exam
- 4 tasks
- Workload
- 24 hours
- per semester
This is the 2024 handbook entry. See the 2027 entry.
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Requisites
Before NUT2022
Prerequisites
Pass these before you enrol.
After NUT2022
2 units 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 2024
| Teaching period | Campus | Mode |
|---|---|---|
| First semester | Malaysia | On campus |
Assessment
- Portfolio (2,000 words)20%
- Reports (3,000 words limit)30%
- Plan (3,000 words limit)50%
- Professional performance (Attendance - 5 visits x 8 hours each) (Pass/Fail)Competency hurdle-
Learning outcomes
When you finish this unit, you should be able to:
- 1
Apply basic culinary skills in food preparation.
- 2
Apply the principles of menu planning and modification to meet nutritional requirements.
- 3
Describe the role of hazardous and beneficial microorganisms in commonly consumed 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 towards food selection among the consumers.
- 6
Explain nutrition-related aspects of commodity standards.
- 7
Discuss the local and international food regulations and their impact on the health and well-being of the population.
- 8
Apply the processes and practices of food service and management, including menu planning, quality control and overall management in a selected industry.
- 9
Apply skills to evaluate the provision and management of food services in different contexts.
Workload and teaching
- Applied sessions40 hours
- Tutorials24 hours
- Laboratories72 hours
- Lectures36 hours
- Teaching approachActive learning
12 hours of teacher-directed study per week, including 3 hours of lectures, 6 hours of practicals, 2 hours of tutorials, and five 8-hour field visits/ attachments.
12 hours per week of self-directed study.
Total per week = 24 hours
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
- Chief Examiners
- Associate Professor Snigdha Misra
- Unit Coordinators
- Associate Professor Snigdha Misra
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 2 units, including NUT3024 and NUT3026. Those lead on to 3 units in all.
When is NUT2022 offered?
In 2024, NUT2022 runs in Semester 1 at Malaysia.
How much work is NUT2022?
The handbook expects about 24 hours of study across the semester. No students have rated its difficulty yet.
Does NUT2022 have an exam?
No. NUT2022 has 4 assessment tasks and no exam.