EDSE13001 - Culinary Science for Teachers

General Information

Unit Synopsis

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

Level Undergraduate
Unit Level 3
Credit Points 6
Student Contribution Band SCA Band 1
Fraction of Full-Time Student Load 0.125
Pre-requisites or Co-requisites

Completion of 72 credit points including EDVT11021 in CC13, CM60 or CG85 OR completion of EDVT11021 in CC10.

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).

Class Timetable View Unit Timetable
Residential School Compulsory Residential School
View Unit Residential School

Unit Availabilities from Term 3 - 2024

Term 2 - 2025 Profile
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).

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.

Assessment Tasks

Assessment Task Weighting
1. Laboratory/Practical 40%
2. Practical Assessment 0%
3. Presentation 40%
4. Peer assessment 20%

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

Past Exams

To view Past Exams,
please login
Previous Feedback

Term 2 - 2023 : The overall satisfaction for students in the last offering of this course was 57.14% (`Agree` and `Strongly Agree` responses), based on a 70% response rate.

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.

Source: SUTE
Feedback
At-home experiments
Recommendation
Consider the cost to students to conduct the fortnightly experiments.
Action Taken
Costs were considered and adjustments made to ingredient selection and qualities.
Source: SUTE
Feedback
Unit requirements
Recommendation
Ensure that the unit requirements are effectively communicated to students.
Action Taken
Unit requirements were effectively communicated to students.
Source: SUTE data
Feedback
Textbook food experiment methods are not written clearly.
Recommendation
Review unit resources.
Action Taken
In Progress
Source: SUTE data
Feedback
Provide useful feedback.
Recommendation
Ensure useful feedback is provided.
Action Taken
In Progress
Source: SUTE data
Feedback
The unit coordinator provides a safe and inclusive environment for all students.
Recommendation
Unit Coordinator to provide a safe and inclusive environment for all students.
Action Taken
In Progress
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 Assessment Tasks to Learning Outcomes
Assessment Tasks Learning Outcomes
1 2 3 4 5
1 - Laboratory/Practical • • • • •
2 - Practical Assessment • • •
3 - Presentation • • • • •
4 - Peer assessment • •
Alignment of Graduate Attributes to Learning Outcomes
• Introductory Level
• Intermediate Level
• Graduate Level
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 • • • •
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 9 10