NUT2102 Food: Science, composition and skills

When you finish this unit, you should be able to:

1. 1

   Identify foods macronutrient and micronutrient composition from the main food groups and cultures found in Australia and evaluate the impact of globalisation on Australia's food supply.

2. 2

   Demonstrate a basic competence in cooking.

3. 3

   Develop and apply skills in recipe modification to meet specific nutritional goals.

4. 4

   Describe the diversity of microorganisms and discuss their relationships in the context of food, nutrition, health and disease.

5. 5

   Exhibit laboratory skills required to culture and identify micro-organisms.

6. 6

   Describe the role of the Commonwealth and State governments in Australia in formulating, implementing and enforcing modern food law, including international standards.

7. 7

   Explain the format and content of the Australian Food Standards Code including the FSANZ processes required to ensure a safe Australian food supply.

8. 8

   Outline the fundamental principles of toxicology and risk assessment and their application to the setting of standards and the monitoring and surveillance of a safe food supply.

9. 9

   Critically evaluate regulations relating to food labelling, food composition and food-related claims in Australia and assess compliance across the food supply.

10. 10

    Describe the process of HACCP (Hazard Analysis and Critical Control Points) in food production and supply and be able to design a HACCP plan.

11. 11

    Develop and apply written and oral communication skills with peers in a supportive environment.