School Of Science And HealthCulinary ScienceWestern Sydney University Unit Code: 300715.2
Discipline: FOOD SCIENCE AND BIOTECHNOLOGY
Student Contribution Band: 2
Level: 3
Credit Points: 10
Equivalent Units
FS325A.1 - Culinary Studies 3.2, 300640 - Culinary Studies.
Prerequisite
300638 Experimental Foods
About this Unit
This unit aims to apply scientific principles to the students' skills and knowledge in the development, preparation and presentation of food products. Using a student-centred approach, along with 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 chemistry, biology, food science principles, food skills and nutrition. Creativity and imagination founded on a strong science knowledge base are encouraged when developing and preparing food products. Students are encouraged to keep up to date with new food products, trends and methods in the dynamic food industry as well as current nutritional issues within multicultural and indigenous communities. Students will utilize knowledge and skills gained through their basic science and food science units in order to address specific nutritional issues and the development of new food products to fit within these boundaries.