Need to learn about, or upskill your food science knowledge? During this 4-day intensive Residential School, you will undertake a series of food-based experiments which develop practical skills associated with cookery and recipe construction and deconstruction. During this Residential School, you will be given opportunities to explore ways to present scientific food experiments to students in fun, challenging and engaging ways.
This is a non-creditable micro-credential which is awarded a digital badge and Certificate of Completion which can be shared to your social networks and displayed in your professional portfolio.
The fee for this workshop is $600.
This workshop is available to existing teachers in industry.
Teachers undertaking this course as Professional Development wishing to gain a Certificate of Attendance, need to attend all days of the Residential School and participate in all assessment activities.
|Course Type||Short Course (Professional Development)|
|How to Apply||
Simply set up an account on the site to pay and access the micro-credential you wish to study.
Tertiary Admission Centre Codes (TAC) Codes
Undertaking this micro-credential enables students to meet their Continuing Professional Development obligations and industry update requirements in their profession. Upon successful completion of the course, students will be awarded Continuing Professional Development (CPD) hours, a non-creditable micro-credential (Digital Badge) and a Certificate of Completion.
Study Mode Definitions
*All study modes may include Vocational placement and/or work integrated learning.
Select a course structure below to view the delivery details , including the different study modes offered for each structure.
The Residential School will be held from Tuesday 21 September to Friday 24 September 2021, all days inclusive.
1. Design and perform a series of food-based experiments which 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.
Practical cookery tasks
Experiment and teacher demonstration