EDVT11021 - Food Technology
Term 1 - 2017


All details in this unit profile for EDVT11021 have been officially approved by CQUniversity and represent a learning partnership between the University and you (our student). The information will not be changed unless absolutely necessary and any change will be clearly indicated by an approved correction included in the profile.

Overview

The unit provides a practical 'hands on' learning context through which content knowledge in Food Technology is presented. It engages with practical and theoretical aspects of food technology as appropriate discipline content knowledge for teaching Home Ecomomics in secondary schools.

Details

Career Level Undergraduate
Unit Level Level 1
Credit Points 6
Student Contribution Band 1
Fraction of Full-Time Student Load 0.125

Residential Schools

This unit has a Compulsory Residential School for distance mode students and the details are:
Click here to see your Residential School Timetable.

Attendance Requirements

All on-campus students are expected to attend scheduled classes – in some units, these classes are identified as a mandatory (pass/fail) component and attendance is compulsory. International students, on a student visa, must maintain a full time study load and meet both attendance and academic progress requirements in each study period (satisfactory attendance for International students is defined as maintaining at least an 80% attendance record).

Offerings

Term 1 - 2017
  • Mixed Mode

Website

This unit has a website, within the Moodle system, which is available two weeks before the start of term. It is important that you visit your Moodle site throughout the term. Go to Moodle

Recommended Student Time Commitment

Each 6-credit Undergraduate unit at CQUniversity requires an overall time commitment of an average of 12.5 hours of study per week, making a total of 150 hours for the unit.

Class Timetable

Assessment Overview

Assessment Task Weighting
1. Practical Assessment 50%
2. Portfolio 50%

This is a graded unit: your overall grade will be calculated from the marks or grades for each assessment task, based on the relative weightings shown in the table above. You must obtain an overall mark for the unit of at least 50%, or an overall grade of ‘pass’ in order to pass the unit. If any ‘pass/fail’ tasks are shown in the table above they must also be completed successfully (‘pass’ grade). You must also meet any minimum mark requirements specified for a particular assessment task, as detailed in the ‘assessment task’ section (note that in some instances, the minimum mark for a task may be greater than 50%). Consult the University’s Grades and Results Procedures for more details of interim results and final grades.

All University policies are available on the IMPortal.

You may wish to view these policies:

  • Grades and Results Procedure
  • Assessment Policy and Procedure (Higher Education Coursework)
  • Review of Grade Procedure
  • Academic Misconduct Procedure
  • Monitoring Academic Progress (MAP) Policy and Procedure – Domestic Students
  • Monitoring Academic Progress (MAP) Policy and Procedure – International Students
  • Refund and Excess Payments (Credit Balances) Policy and Procedure
  • Student Feedback – Compliments and Complaints Policy and Procedure
  • Acceptable Use of Information and Communications Technology Facilities and Devices Policy and Procedure

This list is not an exhaustive list of all University policies. The full list of University policies are available on the IMPortal.

Feedback, Recommendations and Responses

Every unit is reviewed for enhancement each year. At the most recent review, the following staff and student feedback items were identified and recommendations were made.

Feedback Source Recommendation
The weekly online quiz was a good way to keep students engaged but may be more be beneficial if it counted towards a small portion of the mark so that you know students are actually going through the content. Student Survey Allocate % of written assessment component to quiz participation. Quiz questions to be re-developed to align more accurately with course content.
The layout of the course content was very confusing. Student Survey Restructure and standardise Moodle layout to ensure consistency and ease of student navigation through course content.
Each week, there were activities that we were told to post in the learning activity forum which we were unable to do so. Student Survey Ensure Discussion Forums have the correct settings in Moodle for student to add and respond to weekly activities.
On successful completion of this unit, you will be able to:
  1. Apply theories of cookery appropriate for secondary school contexts.
  2. Apply relevant facility maintenance processes and procedures in a school kitchen.
  3. Adhere to appropriate Workplace Health and Safety considerations when engaging in Food Technology production and food service.
  4. Comply with relevant hospitality industry regulations and requirements.

Nil

Alignment of Assessment Tasks to Learning Outcomes

Assessment Tasks Learning Outcomes
1 2 3 4
1 - Practical Assessment
2 - Portfolio

Alignment of Graduate Attributes to Learning Outcomes

  • Introductory Level
  • Intermediate Level
  • Graduate Level
Graduate Attributes Learning Outcomes
1 2 3 4
1. Communication
2. Problem Solving
3. Critical Thinking
4. Information Literacy  
5. Team Work
6. Information Technology Competence  
7. Cross Cultural Competence
8. Ethical practice

Alignment of Assessment Tasks to Graduate Attributes

  • Introductory Level
  • Intermediate Level
  • Graduate Level
Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8
1 - Practical Assessment
2 - Portfolio

Textbook Information

There are no required textbooks.

IT Resources

You will need access to the following IT resources:
  • CQUniversity Student Email
  • Internet
  • Unit Website (Moodle)
  • Futura
All submissions for this unit must use the American Psychological Association (APA) referencing style (details can be obtained here). For further information, see the Assessment Tasks below.
Unit CoordinatorJay Deagon (j.deagon@cqu.edu.au)
Note: Check the Term-Specific section for any additional contact information provided by the teaching team
Week Begin Date Module/Topic Chapter Events and Submissions
Week 1 06-03-2017

Topic 1: Teaching and exploring Food Technology

See Course Moodle Site for weekly topics and resources

Online Futura Module

Week 2 13-03-2017

Topic 2: Workplace Health and Safety in food and hospitality environments

See Course Moodle Site for weekly topics and resources

Online Futura Modules

Week 3 20-03-2017

Topic 3: Unpacking recipes

See Course Moodle Site for weekly topics and resources

Online Futura Modules

Week 4 27-03-2017

Topic 4: Residential School

See Course Moodle Site for weekly topics and resources

Tuesday 4th April to Friday 7th April (9:00am - 4:00pm) All days inclusive. Attendance compulsory.

Week 5 03-04-2017

Topic 5: The Australian Curriculum and junior food subjects

See Course Moodle Site for weekly topics and resources

Vacation Week 10-04-2017
Week 6 17-04-2017

Topic 6: Teaching senior school food subjects

See Course Moodle Site for weekly topics and resources

Submission of written component of Assessment Task 1

Practical Assessment Due Friday (21 Apr 17) 05:00 PM AEST
Week 7 24-04-2017

Topic 7: Embedded literacies and numeracy in food contexts

See Course Moodle Site for weekly topics and resources

Online Futura Module

Week 8 01-05-2017

Topic 8: Cultural Influences on Australian Cuisine and Indigenous Perspectives

See Course Moodle Site for weekly topics and resources

Online Futura Module

Week 9 08-05-2017

Topic 9: Food Security

See Course Moodle Site for weekly topics and resources

Week 10 15-05-2017

Topic 10: Food labelling, additives and preservations

See Course Moodle Site for weekly topics and resources

Week 11 22-05-2017

Topic 11: Sustainable Development

Week 12 29-05-2017
Written Assessment: Fusion Food Product Due Friday (02 Jun 17) 11:00 PM AEST
Review/Exam Week 05-06-2017
Exam Week 12-06-2017

Residential School Information

Residential School placements are available in Rockhampton and Brisbane. Numbers are limited for each venue. Please notify Jay Deagon by email j.deagon@cqu.edu.au as soon as possible and register your preference to attend Rockhampton or Brisbane. First in first served. If you miss out on your preference you will need to make arrangements to attend the alternative venue. Residential School attendance is compulsory to pass this unit.

Both Residential Schools are held on the same dates: Week 5 - Tuesday 4 April to Friday 7 April.

Your Residential School tutors are Gaye Sands (Rockhampton City Campus) and Belinda Ingram (Canterbury College, Beenleigh).

Textbook

The required textbook for this unit is:

TITLE: Food for You Australian Curriculum Book 1 (print and digital $54.95, or digital only $43.95)
LEVELS: Year 7 / Year 8
AUTHOR: Chrissy Collins
PUBLISHER: Cambridge University Press
ISBN: 9781107631250

You can purchase online at:

https://www.cambridge.edu.au/education/titles/Food-for-You-Australian-Curriculum-Book-1-print-and-digital/#.WF4VmlV97IU

You must bring either a print version or digital copy and reading device of this textbook to the Residential School.

You are not required to purchase Food for You Australian Curriculum Edition Book 2 (print and digital) Levels: Year 9 / Year 10 ($54.95), or Food for You Australian Curriculum Edition Book 1&2 Teacher Resource ($149.95). However, these books may come in handy as future teaching resources.

1 Practical Assessment

Assessment Title Practical Assessment
Task Description

In order to understand what is expected of a food educator, Home Economics teacher, or Hospitality teacher, you are required to undertake an intensive program of practical cookery applications and skills.

You will need to complete:

  • Online Futura modules (skills and knowledge training)
  • Pass each module's quiz
  • Practical cookery and kitchen operation skills assessment

At Residential School, you will be working in a Trade Training Centre Commercial kitchen. A series of practical cooking tasks will be undertaken every day. Competencies will be assessed at Residential School. In addition, you will be planning and producing practical performances suitable for schooling and/or the Hospitality environment.

Further clarification of this practical assessment task is provided in Moodle.

Assessment Due Date Week 6 Friday (21-Apr-2017) 05:00 PM AEST
Completion of all practical skills at the Residential School (Week 4). Submission of written component (Week 6).
Return Date to Students Week 8 Monday (01-May-2017)
Weighting 50%
Assessment Criteria
  1. Demonstrated knowledge required to complete the tasks outlined in elements and performance criteria of this unit.
  2. Apply theories of cookery appropriate for a variety of food contexts.
  3. Apply relevant facility maintenance processes and procedures in a kitchen environment.
  4. Adhere to appropriate Workplace Health and Safety considerations when engaging in food production and service.
  5. Comply with relevant hospitality industry regulations and requirements.
Conditions Minimum mark or grade - 50% Pass or Fail grade only for this task
Referencing Style American Psychological Association (APA)
Submission Online
Hard copy

Pass all Futura quizzes. All practical skills assessment will be completed at the Residential School. Written task to be submitted as a Word document or .zip file via Moodle.

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

1. Apply theories of cookery appropriate for secondary school contexts.

2. Apply relevant facility maintenance processes and procedures in a school kitchen.

3. Adhere to appropriate Workplace Health and Safety considerations when engaging in Food Technology production and food service.

4. Comply with relevant hospitality industry regulations and requirements.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

2. Problem Solving

3. Critical Thinking

4. Information Literacy

5. Team Work

6. Information Technology Competence

7. Cross Cultural Competence

8. Ethical practice



2 Portfolio

Assessment Title Written Assessment: Fusion Food Product
Task Description

Your Task

Develop a new fusion food product for a specific target group.

Research existing products and determine a suitable target market for developing a new fusion product. Look within your local community for inspiration, cultural influences and produce available.

  • Identify a target market. Research a number of social and cultural groups within your local community. Identify appropriate ingredients specific to those cultural groups.
  • Analyse existing products. What is readily available in your local community? Find a niche or something that could be produced to complement what is already available.
  • Identify food availability challenges in your local area. One key ingredient in your final solution must be locally grown or produced.
  • Design a method for collecting data. For example, experiment in groups to solve problems and analyse data to find solutions.
  • Develop a set of specifications based on research.
  • Evaluate and identify possible products for development.
  • Design TWO suitable recipes for development and evaluate against specifications.
  • Carry out the planning for the development of ONE product.
  • Make, test and evaluate the product and results.
  • Create a marketing pitch and nutrition information panel for your product.

Further information about this assessment task is found in Moodle.

Assessment Due Date Week 12 Friday (02-Jun-2017) 11:00 PM AEST
Submit a single Word document in a .zip file online via Moodle.
Return Date to Students Returned to students upon moderation and certification of grades.
Weighting 50%
Assessment Criteria
  • Applies theories of cookery appropriate for food contexts.
  • Uses a range of cookery skills and knowledge to complete practical tasks.
  • Demonstrates awareness of complex factors including social and cultural influences, local food culture and available produce.
  • Uses research techniques to explore existing products, design specifications, product analysis and results.
  • Prepares ideas and plans effectively using the design process
  • Uses analysis and evaluation techniques to develop specifications, recipes and solutions.
  • Carries out testing and evaluation, including identification of strengths and weaknesses, modifications, photographic evidence of product testing, and final results.
  • Creates packaging, accurate nutritional label, and marketing appropriate to the final product.
Referencing Style American Psychological Association (APA)
Submission Online

Submit a single Word document format online via Moodle.

Learning Outcomes Assessed
This section can be expanded to view the assessed learning outcomes

1. Apply theories of cookery appropriate for secondary school contexts.

2. Apply relevant facility maintenance processes and procedures in a school kitchen.

3. Adhere to appropriate Workplace Health and Safety considerations when engaging in Food Technology production and food service.

4. Comply with relevant hospitality industry regulations and requirements.

Graduate Attributes
This section can be expanded to view the assessed graduate attributes

1. Communication

2. Problem Solving

3. Critical Thinking

4. Information Literacy

5. Team Work

6. Information Technology Competence

7. Cross Cultural Competence

8. Ethical practice




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