CQUniversity Unit Profile
EDVT11021 Food Technology
Food Technology
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.
General Information

Overview

In this unit you will be introduced to a range of “hands-on” practical and theoretical cookery skills and techniques appropriate for Home Economics and food specialisation contexts in secondary schools. You will develop and create designed food solutions using the design process and explore complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations. You will be required to adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.

Details

Career Level: Undergraduate
Unit Level: Level 1
Credit Points: 6
Student Contribution Band: 7
Fraction of Full-Time Student Load: 0.125

Pre-requisites or Co-requisites

There are no requisites for this unit.

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 1 - 2021

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. Online Quiz(zes)
Weighting: 10%
2. Practical Assessment
Weighting: 45%
3. Project (applied)
Weighting: 45%

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 Unit Evaluation

Feedback

Some Moodle links were broken.

Recommendation

Double check all web-links are active and website content is still available prior to unit commencement.

Feedback from Unit Evaluation

Feedback

Assessment was relevant and engaging.

Recommendation

Maintain authentic assessment tasks.

Feedback from Unit Evaluation

Feedback

Great classroom resources.

Recommendation

Activities contribute to the development of useful and relevant classroom resources.

Feedback from Unit Evaluation

Feedback

The unit coordinator was an effective communicator and highly approachable.

Recommendation

Maintain professional and quality teaching and unit coordination.

Unit Learning Outcomes
On successful completion of this unit, you will be able to:
  1. Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools
  2. Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service
  3. Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations
  4. Develop and create designed food solutions using design processes and production skills in a food specialisation context.

Nil

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
1 - Online Quiz(zes) - 10%
2 - Practical Assessment - 45%
3 - Project (applied) - 45%

Alignment of Graduate Attributes to Learning Outcomes

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
9 - Social Innovation

Alignment of Assessment Tasks to Graduate Attributes

Assessment Tasks Graduate Attributes
1 2 3 4 5 6 7 8 9
1 - Online Quiz(zes) - 10%
2 - Practical Assessment - 45%
3 - Project (applied) - 45%
Textbooks and Resources

Textbooks

Prescribed

Food for You Book 1 Third Edition (2017)

Authors: Chrissy Collins, Sally Lasslett
Cambridge University Press
Australia
ISBN: 9781316649121
Binding: Other
Supplementary

Food for You Book 2 Third Edition (2017)

Authors: Chrissy Collins, Sally Lasslett
Cambridge University Press
Australia
ISBN: 9781316649374
Binding: Other

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: 08 Mar 2021

Module/Topic

Topic 1: Teaching and exploring Food Technology

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Introduction to Hospitality Preliminary Activity (See Orientation Section in Moodle)
Nominate Residential School Venue (See Assessment Section in Moodle)
SIT20316 - Certificate II in Hospitality | Module 1 - Work safely and hygienically: Quizzes 1.1 & 1.2

Week 2 Begin Date: 15 Mar 2021

Module/Topic

Topic 2: Workplace health and safety in food and hospitality environments

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

SIT20316 - Certificate II in Hospitality | Module 1 - Work safely and hygienically: Quizzes 1.3, 1.4 & 1.5

Week 3 Begin Date: 22 Mar 2021

Module/Topic

Topic 3: Unpacking recipes

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

SIT20316 - Certificate II in Hospitality | Module 4 - Working as a Global Team: Quizzes 4.1 & 4.2

Week 4 Begin Date: 29 Mar 2021

Module/Topic

Topic 4: The Australian Curriculum (Years 7-10 food subjects)

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

SIT20316 - Certificate II in Hospitality | Module 4 - Working as a Global Team: Quizzes 4.3, 4.4 & 4.5


VET Quizzes Due: Week 4 Friday (2 Apr 2021) 11:45 pm AEST
Residential School Begin Date: 06 Apr 2021

Module/Topic

Residential School

Chapter

Events and Submissions/Topic

Tuesday 6 April to Friday 9 April 2021 (8:30AM - 5:00PM). All days inclusive. Attendance compulsory.

Break Week Begin Date: 12 Apr 2021

Module/Topic

Chapter

Events and Submissions/Topic

Week 6 Begin Date: 19 Apr 2021

Module/Topic

Topic 6: Senior School Food Studies and Hospitality

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Week 7 Begin Date: 26 Apr 2021

Module/Topic

Topic 7: Managing a Kitchen: Embedded literacies and numeracy in food contexts

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic


Week 8 Begin Date: 03 May 2021

Module/Topic

Topic 8: Inclusivity in the Kitchen

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic


Week 9 Begin Date: 10 May 2021

Module/Topic

Topic 9: Indigenous Perspectives and Cultural Influences on Australian Cuisine

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Week 10 Begin Date: 17 May 2021

Module/Topic

Topic 10: Food Security

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Week 11 Begin Date: 24 May 2021

Module/Topic

Topic 11: Food labelling, additives and preservation

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Week 12 Begin Date: 31 May 2021

Module/Topic

Summary of Learning in Food Technology            

Chapter

See Moodle for weekly activities and resources

Events and Submissions/Topic

Food Design Challenge Due: Week 12 Monday (31 May 2021) 11:45 pm AEST
Review/Exam Week Begin Date: 07 Jun 2021

Module/Topic

Chapter

Events and Submissions/Topic

Exam Week Begin Date: 14 Jun 2021

Module/Topic

Chapter

Events and Submissions/Topic

Term Specific Information

Residential School

Dates: Tuesday 6 April to Friday 9 April 2021 (all days inclusive and compulsory)

Times: 8:30am to 5:00pm (or as directed by your tutor)

Venues: Rockhampton (North Rocky SHS) or Brisbane (Canterbury College)

More information will be available on Moodle

Assessment Tasks

1 Online Quiz(zes)

Assessment Title
VET Quizzes

Task Description

VET Modules - Introduction to Hospitality

To give you an idea about current Hospitality practices in schools, two Certificate II in Hospitality modules have been selected for you to complete as theoretical content and assessment in this Food Technology unit. Each module of this partial qualification contains multiple units of competency and an associated online quiz. The unit descriptions that you will assessed on are:

SIT20316 - Certificate II in Hospitality | Module 1 - Work safely and hygienically

SITXWHS001 - Participate in safe work practices

This unit describes the performance outcomes, skills and knowledge required to incorporate safe work practices into own workplace activities. It requires the ability to follow predetermined health, safety and security procedures and to participate in organisational work health and safety (WHS) management practices. The unit applies to all tourism, travel, hospitality and event sectors and to any small, medium or large organisation.

SITXFSA001 - Use hygienic practices for food safety

This unit describes the performance outcomes, skills and knowledge required to use personal hygiene practices to prevent contamination of food that might cause food-borne illnesses. It requires the ability to follow predetermined organisational procedures and to identify and control food hazards. The unit applies to all organisations with permanent or temporary kitchen premises or smaller food preparation or bar areas.

SIT20316 - Certificate II in Hospitality | Module 4 - Working as a Global Team

BSBWOR203 - Work effectively with others

This unit describes the skills and knowledge required to work cooperatively with others and deal effectively with issues, problems and conflict. It applies to individuals who perform a range of routine tasks using a limited range of practical skills, and a fundamental knowledge of teamwork in a defined context under direct supervision or with limited individual responsibility.

SITXCOM002 - Show social and cultural sensitivity

This unit describes the performance outcomes, skills and knowledge required to be socially aware when serving customers and working with colleagues. It requires the ability to communicate with people from a range of social and cultural groups with respect and sensitivity, and to address cross-cultural misunderstandings should they arise. The unit applies to all tourism, travel, hospitality and event sectors. All personnel at all levels use this skill in the workplace during the course of their daily activities.

Instructions

These VET modules provide the theoretical knowledge that informs working safely and confidently in the kitchen and hospitality environments. Practical assessment of some of these modules will occur at Residential School. All hospitality theory modules must be completed before Residential School attendance.

If you already have hospitality experience and qualifications - for the purpose of this Food Technology Unit and Assessment - you will still need to complete these online modules because they have pedological significance to your future work as a teacher. 

Each quiz requires you to answer a number of questions in an online quiz environment. You are required to score 100% to be considered satisfactory in each quiz.

Additional supporting information is located in Moodle.


Number of Quizzes

10


Frequency of Quizzes

Weekly


Assessment Due Date

Week 4 Friday (2 Apr 2021) 11:45 pm AEST

All quizzes must be completed prior to Residential School attendance


Return Date to Students

Students receive outcome report for each quiz


Weighting
10%

Minimum mark or grade
Pass

Assessment Criteria

  • Apply theories of cookery appropriate for a variety of food contexts.


Referencing Style

Submission
Online

Learning Outcomes Assessed
  • Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools
  • Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service


Graduate Attributes
  • Communication
  • Problem Solving
  • Critical Thinking
  • Information Literacy
  • Information Technology Competence

2 Practical Assessment

Assessment Title
Residential School Practical

Task Description

Rationale

This assessment task has been developed to give relevant practical advice and support in the teaching of Food Technology / Hospitality. Working individually and collaboratively will ensure that development of teaching strategies, classroom management skills and professional learning are achieved.

Practical Residential School focus areas:

  • Practical cookery tasks - Junior to Senior Year Levels Food Studies and Hospitality
  • Explicit Teaching and Learning Strategies
  • Data Collection and Assessment Tools
  • Classroom Behavioural Management Strategies
  • Workplace Health and Safety
  • Student Capabilities
  • Evaluation
  • Professional Reflection

Cert II Hospitality practical skills sets assessed at Residential School:

  1. SITWHS001 Participate in safe work practices
  2. SITXFS001 Use hygienic practices for food safety

Additional supporting information is located in Moodle.


Assessment Due Date

Week 5: Tuesday to Friday, 8.30am to 4.30pm, all days inclusive and compulsory


Return Date to Students

Feedback will be given at Residential School


Weighting
45%

Minimum mark or grade
Pass

Assessment Criteria

  • Adhere to appropriate Workplace Health and Safety considerations when engaging in food production and service.
  • Complies with relevant hospitality industry regulations and requirements.
  • Apply relevant facility maintenance processes and procedures in a kitchen environment.
  • Practical expertise of food preparation skills and procedures.
  • Knowledge and application of the Design Process.
  • Apply a range of cookery techniques.
  • Apply language, literacy and numeracy conventions.


Referencing Style

Submission
Offline

Learning Outcomes Assessed
  • Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools
  • Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service
  • Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations
  • Develop and create designed food solutions using design processes and production skills in a food specialisation context.


Graduate Attributes
  • Communication
  • Problem Solving
  • Critical Thinking
  • Information Literacy
  • Team Work
  • Cross Cultural Competence

3 Project (applied)

Assessment Title
Food Design Challenge

Task Description

Purpose

The purpose of this assessment task is to challenge you with a complex food-related application of the Design Process.

Design Challenge

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

Your Task

  • 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.
  • Investigate 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 security / 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.

What to include in your portfolio?

No word limits apply but sufficient information must be provided to demonstrate that you have clearly, accurately and thoroughly developed your ideas, research and final product. Your portfolio pages should demonstrate evidence of the following steps in the Design Process:

Step 1: Identifying need/opportunity (Problem)

  • Design situation and brief
  • Constraints
  • Research existing products to find a gap in the market
  • Cultural and social exploration
  • Produce availability

Step 2: Research (Investigating):

  • Research – for example, tally, observations, questionnaire and analysis (results)
  • Develop design specifications

Step 3: Prepare ideas (Generating):

  • Develop two (2) possible ideas – recipe & sketches
  • Choose one (1) idea based on evaluation against specifications as a viable solution to design brief (use decision making matrix)

Step 4: Planning (Producing):

  • Develop a management plan, equipment list, ingredients list
  • Develop and plan a suitable sensory test to allow for fair testing

Step 5: Testing and evaluation (Evaluating):

  • Carry out testing and report results
  • Photograph each stage of product production (prep, cooking and final product) and sensory testing
  • Write a conclusion based on interpretation of results of production and sensory testing
  • Evaluate your development procedures and making of product
  • Identify weaknesses and suggest improvements

What will your portfolio look like and how to submit it?

You will present your Design Brief solution as a portfolio. Your portfolio is to be presented as follows:

  1. If you have ICT skills, you may choose to construct an online e-portfolio which includes separate pages for each Design Process sequence, and photographs of your original work with commentary about your activities. Web-based platform (of your choice, not visible to the public) must be easy to navigate and each Design Process clearly identified and presented. To submit an e-portfolio you need to upload a WORD document via Moodle with an active hyperlink to your e-portfolio and provide password (if required); OR
  2. The alternative is to upload a Word or .pdf document with each sequence of the Design Process clearly identified with photographs and commentaries of your work. Important - compress all photographs appropriately but ensure that each photograph is clear for the marker to see. Upload the whole Word document or .pdf in a .zip file to Moodle. Portfolio must be in one document.

Additional supporting information is located in Moodle.


Assessment Due Date

Week 12 Monday (31 May 2021) 11:45 pm AEST


Return Date to Students

Students will receive feedback two weeks after submission


Weighting
45%

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

Submission
Online

Learning Outcomes Assessed
  • Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools
  • Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service
  • Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations
  • Develop and create designed food solutions using design processes and production skills in a food specialisation context.


Graduate Attributes
  • Communication
  • Problem Solving
  • Critical Thinking
  • Information Literacy
  • Information Technology Competence
  • Cross Cultural Competence
  • Ethical practice
  • Social Innovation

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?