School Of Natural SciencesCulinary StudiesWestern Sydney University Unit Code: 300640.1
Discipline: FOOD AND HOSPITALITY NOT ELSEWHERE CLASSIFIED
Student Contribution Band: 3
Level: 3
Credit Points: 10
Equivalent Units
FS325A - Culinary Studies 3.2
About this Unit
This unit aims to develop students' skills and knowledge in food preparation and presentation in specific culinary areas, with both theoretical and practical applications. Using a student-centred approach, small group learning, seminars and lectures, students are guided through a pathway of development as autonomous learners through problem-solving activities and experiential techniques. Students integrate and apply to food preparation knowledge and skills from other areas, such as food science principles and nutrition. Creativity and imagination are encouraged when using and preparing food products. Students are encouraged to keep up to date with new food products, trends and methods in the dynamic food industry. Note that Food and Nutrition students should take this unit in Spring session and Hospitality and combined students should take this unit in Autumn session.