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FOOD13002 - Food Changemakers

General Information

Unit Synopsis

This 'capstone' unit will engage you in an authentic social innovation project to give you the skills, knowledge and attitudes to become Food Changemakers. The unit addresses the demand for ethical, entrepreneurial and innovative food industry professionals who are cognisant of the means to develop actions and strategies that promote the food industries’ social and environmental responsibility. Concepts such as sustainable harvesting and seasonality, the 'ugly food movement', advertising, and regional economic development will be examined. During Residential School, you will plan, prepare and participate in an event where you work in teams to design and cook of a range of food products that satisfy and identify a community derived need.

Details

Level Undergraduate
Unit Level 3
Credit Points 6
Student Contribution Band SCA Band 4
Fraction of Full-Time Student Load 0.125
Pre-requisites or Co-requisites There are no pre-requisites for the 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).

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Residential School Compulsory Residential School
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Unit Availabilities from Term 2 - 2020

There are no availabilities for this unit on or after Term 2 - 2020

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. Project (applied) 60%
2. Practical Assessment 40%

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

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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.

Unit learning Outcomes

On successful completion of this unit, you will be able to:

  1. Investigate and apply the Sustainable Development Goals (SDGs) where food is a vehicle for social and organisational change
  2. Analyse and evaluate socially innovative solutions to improve the sustainability and viability of a food industry business or organisation
  3. Project-manage and work collaboratively to research, plan and participate in a food focused socially innovative event
  4. Use technical cookery skills and knowledge to design and produce a range of food products derived from investigations into a food focused socially innovative business or organisation.


Alignment of Assessment Tasks to Learning Outcomes
Assessment Tasks Learning Outcomes
1 2 3 4
1 - Project (applied)
2 - Practical Assessment
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
9 - Social Innovation
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
1 - Project (applied)
2 - Practical Assessment