Course History

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Version Effective: 29th of January, 2021 Next Version
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Version Effective: 29th of January, 2021

PDC85340 - Culinary Science for Teachers

Course Details

Course Summary

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.

Entry Requirements

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 Details

Course Type Short Course (Professional Development)
Student Availability
  • Domestic
Fees
Application Mode
  • Other
How to Apply

For direct access to the micro-credential, visit our Learning Management Site: Be Different

Simply set up an account on the site to pay and access the micro-credential you wish to study.
Study Area
  • Education and Humanities
  • Hospitality and Beauty
  • Work and Study Preparation
Skill Area
  • Cookery
  • Education Support
  • Food Processing
  • General Education and Training
  • Hospitality
  • Tourism
  • Youth Services

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes 		Not Applicable

Student Outcomes, Career Opportunities and Occupations

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.

Course Structures

Study Mode Definitions

  • Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
  • On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
  • Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*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.

Standard Micro-credential Structure

24 hours

The Residential School will be held from Tuesday 21 September to Friday 24 September 2021, all days inclusive.

  • Mixed Mode
No units are associated with this course


Course Learning Outcomes

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.

Assessment

Practical cookery tasks

Experiment and teacher demonstration

Professional self-reflection.

Where and when can I start?
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There are currently no intakes for this course.
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