CQUniversity Unit Profile
EDSE13001 Culinary Science for Teachers
Culinary Science for Teachers
All details in this unit profile for EDSE13001 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.
General Information

Overview

This unit explores why foods are prepared the way they are, why certain changes take place in food after undergoing mechanical or chemical manipulation, and how this knowledge may be used to improve food products. Knowledge and skills acquired in this unit form an integral component to the teaching of Home Economics and its related subjects in secondary schools. This unit provides opportunities to develop strategies for designing activities that will challenge and engage students in the classroom and beyond.

Details

Career Level: Undergraduate
Unit Level: Level 3
Credit Points: 6
Student Contribution Band: 7
Fraction of Full-Time Student Load: 0.125

Pre-requisites or Co-requisites

CC13 undergraduate preservice teachers must have completed at least two Professional Practice placements before enrolling in this unit. EDFE11038 Professional Practice 1 - Introduction to Teaching and EDFE12043 Professional Practice 2 (Secondary) - Application of Curriculum

Important note: Students enrolled in a subsequent unit who failed their pre-requisite unit, should drop the subsequent unit before the census date or within 10 working days of Fail grade notification. Students who do not drop the unit in this timeframe cannot later drop the unit without academic and financial liability. See details in the Assessment Policy and Procedure (Higher Education Coursework).

Offerings For Term 2 - 2023

Mixed Mode

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).

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.

Class and Assessment Overview

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

Bundaberg, Cairns, Emerald, Gladstone, Mackay, Rockhampton, Townsville
Adelaide, Brisbane, Melbourne, Perth, Sydney

Assessment Overview

1. Laboratory/Practical
Weighting: 30%
2. Practical Assessment
Weighting: 30%
3. Group Work
Weighting: 30%
4. Peer assessment
Weighting: 10%

Assessment Grading

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 Policy for more details of interim results and final grades.

Previous Student Feedback

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 from SUTE

Feedback

At-home experiments

Recommendation

Consider the cost to students to conduct the fortnightly experiments.

Feedback from SUTE

Feedback

Unit requirements

Recommendation

Ensure that the unit requirements are effectively communicated to students.

Unit Learning Outcomes
On successful completion of this unit, you will be able to:
  1. Design and perform a series of food-based experiments that develop practical skills associated with cookery and recipe construction
  2. Apply appropriate problem-solving procedures to plan, sequence, implement and assess food production processes used in recipe construction
  3. Recognise and apply skills, sequences and procedures using design and problem-solving processes required for teaching a range of cookery skills
  4. Critically evaluate specific applications of recipes and ingredients used in the production of edible foods
  5. Apply appropriate workplace health and safety practices for cookery.

This unit aligns with the following Australian Professional Standards for Teachers (Graduate Career Stage):

Standard 2: Know the content and how to teach it

2.1 Content and teaching strategies of the teaching area

2.2 Content selection and organisation

Standard 4: Create and maintain supportive and safe learning environments

4.4 Maintain student safety

Standard 7: Engage professionally with colleagues, parents/carers and the community

7.2 Comply with legislative, administrative and organisational requirements

Alignment of Learning Outcomes, Assessment and Graduate Attributes
N/A Level
Introductory Level
Intermediate Level
Graduate Level
Professional Level
Advanced Level

Alignment of Assessment Tasks to Learning Outcomes

Assessment Tasks Learning Outcomes
1 2 3 4 5
1 - Laboratory/Practical - 30%
2 - Practical Assessment - 30%
3 - Group Work - 30%
4 - Peer assessment - 10%

Alignment of Graduate Attributes to Learning Outcomes

Graduate Attributes Learning Outcomes
1 2 3 4 5
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
9 - Social Innovation
10 - Aboriginal and Torres Strait Islander Cultures
Textbooks and Resources

Textbooks

Prescribed

Cooking as a Chemical Reaction: Culinary Science with Experiments

Second Edition (2019)
Authors: Sibel Z. Ozilgen
CRC Press
Boca Raton Boca Raton , Fl. , USA
ISBN: 9781138597129
Binding: Hardcover

IT Resources

You will need access to the following IT resources:
  • CQUniversity Student Email
  • Internet
  • Unit Website (Moodle)
  • MS Teams
Referencing Style

All submissions for this unit must use the referencing style: American Psychological Association 7th Edition (APA 7th edition)

For further information, see the Assessment Tasks.

Teaching Contacts
Jay Deagon Unit Coordinator
j.deagon@cqu.edu.au
Schedule
Week 1 Begin Date: 10 Jul 2023

Module/Topic

Water


Chapter

Chapter 1 - Measurements and Units (pp. 1-22)

Chapter 2 – Basic Food Chemistry (pp. 23-37)

Chapter 3 – Water in Culinary Transformations (pp. 39-87)

Events and Submissions/Topic

Conduct Experiment 3.4 (p.63)
Orange Juice Test

Week 2 Begin Date: 17 Jul 2023

Module/Topic

Water


Chapter

Chapter 3 – Water in Culinary Transformations (pp. 39-87)

Events and Submissions/Topic

Submit draft Orange Juice Test Lab Report

Week 3 Begin Date: 24 Jul 2023

Module/Topic

Fats & Oils


Chapter

Chapter 6 – Fats & Oils in Culinary Transformations (pp. 213-256)

Events and Submissions/Topic

Conduct Experiment 6.4 (p. 231)
Sugar Cookie

Week 4 Begin Date: 31 Jul 2023

Module/Topic

Fats & Oils


Chapter

Chapter 6 – Fats & Oils in Culinary Transformations (pp. 213-256)

Events and Submissions/Topic

Submit draft Sugar Cookie Lab Report

Week 5 Begin Date: 07 Aug 2023

Module/Topic

Carbohydrates

Pigments: Acids & Bases

Chapter

Chapter 4 – Carbohydrates in Culinary Transformations (pp. 89-143)

Events and Submissions/Topic

Conduct Experiment (not from textbook - see Moodle for details) Acids & Bases

Vacation Week Begin Date: 14 Aug 2023

Module/Topic

Chapter

Events and Submissions/Topic

Week 6 Begin Date: 21 Aug 2023

Module/Topic

Carbohydrates

Pigments: Acids & Bases

Chapter

Chapter 4 – Carbohydrates in Culinary Transformations (pp. 89-143)

Events and Submissions/Topic

Submit draft Acids & Bases Lab Report

Commence preparation for Assessment Task 3 "Play with Your Food" Experiment and Teacher Demonstration

Week 7 Begin Date: 28 Aug 2023

Module/Topic

Proteins

Chapter

Chapter 5 – Proteins in Culinary Transformations (pp. 145-212)

Events and Submissions/Topic

Conduct Experiment 5.3 (p.163)
Steak

Week 8 Begin Date: 04 Sep 2023

Module/Topic

Proteins

Chapter

Chapter 5 – Proteins in Culinary Transformations (pp. 145-212)

Events and Submissions/Topic

No drafts due. Finalise Assessment Task 1 for submission.

Week 9 Begin Date: 11 Sep 2023

Module/Topic

Proteins

Chapter

Chapter 5 – Proteins in Culinary Transformations (pp. 145-212)
Chapter 10 - Safety & Hygiene (pp. 347-376)

Events and Submissions/Topic

If required, email the ingredient list for Assessment Task 3 to Unit Coordinator by
4:00 PM Tuesday 12th September 2023 (one week prior to Residential School)


Laboratory Reports & Resources Due: Week 9 Tuesday (12 Sept 2023) 11:45 pm AEST
Week 10: Residential School Begin Date: 19 Sep 2023

Module/Topic

Residential School

Dates: Tuesday 19 September to Friday 22 September 2023
Times: 9.00am to 4.30pm (or as otherwise directed)
Venue: B Block, Rockhampton City Campus, Canning Street, Rockhampton

Chapter

Textbook required to conduct experiments at Residential School
Chapters 1-6 + Chapter 7 - New Food Development and Sensory Testing

Events and Submissions/Topic

Residential School: Compulsory attendance and participation in all Residential School activities (all days inclusive).

Food Experiment Demonstration: Be prepared to present at the allocated date and time. All written work is to be submitted via Moodle by Friday 22 September 2023 by 11:00 PM.

Week 11 Begin Date: 25 Sep 2023

Module/Topic

Flavour Pairing
Food Additives

Chapter

Chapter 8 - The Science of Flavour and Flavour Pairing
Chapter 9 - Food Additives in Culinary Transformations 

Events and Submissions/Topic

Week 12 Begin Date: 02 Oct 2023

Module/Topic

Peer reviews and professional reflection

Chapter

Events and Submissions/Topic

Peer Feedback Due: Week 12 Friday (6 Oct 2023) 11:45 pm AEST
Review/Exam Week Begin Date: 09 Oct 2023

Module/Topic


Chapter

Events and Submissions/Topic

Exam Week Begin Date: 16 Oct 2023

Module/Topic

Chapter

Events and Submissions/Topic


Assessment Tasks

1 Laboratory/Practical

Assessment Title
Laboratory Reports & Resources

Task Description

Rational

To teach food related topics, you need to know the chemical reactions and processes that occur when food is prepared, cooked and stored. A knowledgeable, successful and inspiring food educator needs to possess the vocabulary, skills and abilities to construct and deliver content in fun and challenging ways. An appropriate teaching strategy to explain complex scientific processes is to perform laboratory testing and experiments on food. This experimental approach complements the 'hands on' and practical approach that underpins learning and teaching in food contexts.

The Task: 4 Food Experiments:

Conduct 4 experiments as directed, drawn from the textbook and/or Moodle unit material. Each experiment will need to be completed at your home. The experiments are:

  • Water: Orange Juice Yield Test
  • Fats & Oils: Sugar Cookies
  • Carbohydrates: Acids & Bases: Pigments
  • Proteins: Steak

What to Submit:

Complete 4 laboratory reports and accompanying resources. You will use Laboratory Report and Resources templates provided in Moodle which include:

  1. Experiment Objective
  2. Equipment and Ingredients
  3. Method
  4. Results tables
  5. Discussion, comparison and application of theory
  6. Glossary of key terms
  7. 50-100 word theoretical explanations of 3 key procedures or chemical processes for each experiment with accompanying photographs

Detailed task descriptions and templates for laboratory reports are located on the Moodle site for this unit. Further instructions will be discussed in tutorials and available in Moodle.


Assessment Due Date

Week 9 Tuesday (12 Sept 2023) 11:45 pm AEST

Submit 4 x final laboratory reports via Moodle


Return Date to Students

Week 10 Friday (22 Sept 2023)

Feedback will be provided prior to Residential School


Weighting
30%

Minimum mark or grade
Pass

Assessment Criteria

  • Apply culinary science theory and technical concepts
  • Generate, record, analyse and interpret food experiment data and observations
  • Construct educational resources for theoretical and practical culinary science lessons
  • Demonstrate professional levels of personal literacy


Referencing Style

Submission
Online

Submission Instructions
Drafts due fortnightly for feedback. All final reports uploaded via Moodle as directed.

Learning Outcomes Assessed
  • Design and perform a series of food-based experiments that develop practical skills associated with cookery and recipe construction
  • Apply appropriate problem-solving procedures to plan, sequence, implement and assess food production processes used in recipe construction
  • Recognise and apply skills, sequences and procedures using design and problem-solving processes required for teaching a range of cookery skills
  • Critically evaluate specific applications of recipes and ingredients used in the production of edible foods
  • Apply appropriate workplace health and safety practices for cookery.

2 Practical Assessment

Assessment Title
Residential School

Task Description

Compulsory attendance at Residential School and completion of all practical cookery tasks as instructed.

In groups and individually, students perform a variety of food experiments and receive instruction on teaching and learning strategies to facilitate safe and efficient practices for high-risk kitchen environments. Topics will include (but are not limited to):

Culinary Science:

  1. Caramelisation, Milliard Reaction, Dextrinisation
  2. Casein, lactose, rennin, rennet, coagulation (milk proteins), pasteurisation
  3. Cheese sauces, tofu, fetta
  4. Coagulation, retrogradation
  5. Correct lipid choices for cooking and sensory properties
  6. Eggs
  7. Emulsions
  8. Entomophagy
  9. Enzymes, Enzymic Browning, Oxidisation
  10. Fermentation
  11. Flavour pairing & food additives
  12. Foam formation, aquafaba
  13. Gelatinisation, syneresis
  14. Gelification, gelling agents, pectin (amylose & amylopectin)
  15. Gluten and gluten-free
  16. Impacts of temperature on product development
  17. Mechanical force
  18. Milk, yoghurt, ice cream
  19. New food development
  20. Powerderisation, maltodextrin
  21. Sensory testing
  22. Sugar theory, nucleation, crystallisation
  23. Smoke points of oils
  24. Spherification, reverse spherification
  25. Structural properties of starches

Safety, pedagogy and management:

  1. Workplace health & safety procedures
  2. High-risk activity management
  3. Behaviour management and organisation skills
  4. Time management and kitchen organisation
  5. Planning and delivery of theory and practical lessons

Further information about Residential School is available on the Moodle site for this unit.


Assessment Due Date

WEEK 10: Compulsory attendance and participation in all Residential School activities (all days inclusive)


Return Date to Students

Feedback will be given during the Residential School and final results released after certification of grades


Weighting
30%

Minimum mark or grade
Pass

Assessment Criteria

  1. Demonstrate a range of practical cookery skills
  2. Apply decision-making skills to select and use appropriate methods, techniques and equipment
  3. Collaborate and manage groups and work independently 
  4. Consider food waste, ethics and sustainability practices suitable for kitchen environments
  5. Implement personal hygiene, food safety and workplace health and safety procedures.


Referencing Style

Submission
Offline

Submission Instructions
Continuous observation across all 4-days at Residential School

Learning Outcomes Assessed
  • Design and perform a series of food-based experiments that develop practical skills associated with cookery and recipe construction
  • Apply appropriate problem-solving procedures to plan, sequence, implement and assess food production processes used in recipe construction
  • Apply appropriate workplace health and safety practices for cookery.

3 Group Work

Assessment Title
Food Experiment Demonstration

Task Description

Team Teaching

Team teaching encourages creativity, strengthens professional relationships and helps students share workloads, successes and failures (AITSL, 2022). For this task, students will work in teams to develop teaching episodes to be delivered to their peers at Residential School at an allocated day and time.

Demonstration of Food Experiment

Food educators not only require the skills and knowledge to demonstrate specific practical cookery skills, but also have the confidence to simultaneously deliver theory to an audience. A demonstration provides a "snapshot" of a complex task.

Food experiments are a fun and interactive way to engage an audience with content but require considerable organisation and preparation. Practical Home Economics, Food & Nutrition or Food Technology classes are set apart from many other school subjects because of their 'hands-on' pedagogies. Especially relevant in busy kitchen environments, students need to understand explicitly what is required and expected. To scaffold (coach) students through new cookery knowledge and techniques, a “show and tell” demonstration usually precedes each practical cookery lesson and can take 10 minutes or a whole lesson to complete.

The Task

In teams you will research, plan and present “in kitchen” theory and food experiment demonstrations suitable for secondary schools.

Requirements:

  1. Research: write a theory statement that explains the scientific procedures and processes for a "play with your food" themed experiment. The theory statement must explain the complex chemical and/or mechanical reactions that occur (500-700 words).
  2. Plan: develop teaching tools including lesson plan and workplan to effectively deliver the teacher demonstration.
  3. Present: teacher demonstration to your peers at Residential School at an allocated day and time.

Theory Topics:

  • Caramelisation, Milliard Reaction, Dextrinisation
  • Casein, lactose, rennin, rennet
  • Emulsions
  • Entomophagy
  • Enzymes, Enzymic Browning, Oxidisation
  • Fermentation
  • Foam formation, aquafaba
  • Gelification, gelling agents (agar-agar, carrageen, gellan gum)
  • Gluten and Gluten-free
  • Nucleation, crystallisation
  • Pectin (amylose & amylopectin)
  • Powerderisation, maltodextrin
  • Spherification, reverse spherification
  • Gelatinisation, syneresis, coagulation, retrogradation
  • Other (as negotiated with the lecturer)

Each team will be allocated the topic/s by the Lecturer. A detailed task description is available in Moodle and will be discussed in tutorials.


Assessment Due Date

Be prepared to present at Residential School at your allocated date and time. All written work to be submitted via Moodle by Friday 22 September 2023 by 11:00pm.


Return Date to Students

Feedback will be given during the Residential School and final results released after certification of grades


Weighting
30%

Minimum mark or grade
Pass

Assessment Criteria

  • Research and apply culinary science theory and technical language
  • Create a challenging and engaging food science activity suitable for senior secondary school students
  • Implement complex planning and preparation processes suitable to deliver a cookery demonstration
  • Collaborate in teams to plan and deliver a demonstration to a live audience
  • Simultaneously demonstrate and verbally express cookery skills, chemical reaction theory and manage an audience
  • Apply scope and sequence to scaffold student learning suitable for the senior years of schooling
  • Develop teaching tools and resources suitable for senior secondary school contexts.


Referencing Style

Submission
Offline Online Group

Submission Instructions
Hardcopy of theory statement, lesson plan and workplan to be handed to Lecturer just prior to presentation AND submitted electronically via Moodle by due date.

Learning Outcomes Assessed
  • Design and perform a series of food-based experiments that develop practical skills associated with cookery and recipe construction
  • Apply appropriate problem-solving procedures to plan, sequence, implement and assess food production processes used in recipe construction
  • Recognise and apply skills, sequences and procedures using design and problem-solving processes required for teaching a range of cookery skills
  • Critically evaluate specific applications of recipes and ingredients used in the production of edible foods
  • Apply appropriate workplace health and safety practices for cookery.

4 Peer assessment

Assessment Title
Peer Feedback

Task Description

Purpose

The purpose of peer assessment is to help educators refine their feedback skills. Students will be given guidelines about how to respond to peers’ work so they can practice giving constructive feedback in a supported environment.

The Task

Students will complete an assessment of their peers’ work and teacher demonstrations.

Focus areas

  • Clarity of concepts
  • Quality of presentation and materials
  • Use of voice and personal presence
  • Team collaboration
  • Command of space and time
  • Audience engagement


Assessment Due Date

Week 12 Friday (6 Oct 2023) 11:45 pm AEST


Return Date to Students

Final results released after certification of grades


Weighting
10%

Assessment Criteria

  • Engage in constructive peer feedback
  • Critically reflect on teaching practice and performance.


Referencing Style

Submission
Online

Submission Instructions
Students will receive instruction on how to submit peer feedback via the Lecturer and at Residential School

Learning Outcomes Assessed
  • Recognise and apply skills, sequences and procedures using design and problem-solving processes required for teaching a range of cookery skills
  • Critically evaluate specific applications of recipes and ingredients used in the production of edible foods

Academic Integrity Statement

As a CQUniversity student you are expected to act honestly in all aspects of your academic work.

Any assessable work undertaken or submitted for review or assessment must be your own work. Assessable work is any type of work you do to meet the assessment requirements in the unit, including draft work submitted for review and feedback and final work to be assessed.

When you use the ideas, words or data of others in your assessment, you must thoroughly and clearly acknowledge the source of this information by using the correct referencing style for your unit. Using others’ work without proper acknowledgement may be considered a form of intellectual dishonesty.

Participating honestly, respectfully, responsibly, and fairly in your university study ensures the CQUniversity qualification you earn will be valued as a true indication of your individual academic achievement and will continue to receive the respect and recognition it deserves.

As a student, you are responsible for reading and following CQUniversity’s policies, including the Student Academic Integrity Policy and Procedure. This policy sets out CQUniversity’s expectations of you to act with integrity, examples of academic integrity breaches to avoid, the processes used to address alleged breaches of academic integrity, and potential penalties.

What is a breach of academic integrity?

A breach of academic integrity includes but is not limited to plagiarism, self-plagiarism, collusion, cheating, contract cheating, and academic misconduct. The Student Academic Integrity Policy and Procedure defines what these terms mean and gives examples.

Why is academic integrity important?

A breach of academic integrity may result in one or more penalties, including suspension or even expulsion from the University. It can also have negative implications for student visas and future enrolment at CQUniversity or elsewhere. Students who engage in contract cheating also risk being blackmailed by contract cheating services.

Where can I get assistance?

For academic advice and guidance, the Academic Learning Centre (ALC) can support you in becoming confident in completing assessments with integrity and of high standard.

What can you do to act with integrity?