Course History

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Version Effective: 17th of January, 2022

PDC85340 - Culinary Science for Teachers

Course Details

Course Summary

Need to learn about, or upskill your food science knowledge? During this 4-day Professional Development Short Course, you will undertake a series of food-based experiments which develop pedagogical and content knowledge through practical skills associated with cookery and food formulations. During this workshop, you will be given opportunities to explore ways to present scientific food experiments to secondary school students in fun, challenging and engaging ways.

This 4-day workshop includes:

  • teaching and learning strategies to assist school students to engage with complex scientific processes by performing laboratory testing and experiments on food
  • knowledge of the chemical reactions and processes that occur when food is prepared, cooked and stored
  • food educator vocabulary, skills and abilities to construct and deliver content in fun and challenging ways.

Resources provided for participants:

All consumables (i.e. materials necessary to undertake workshop activities).

Dates, times and venue information:

For dates, times and venue information, please access the Professional Development Short Course by visiting our Learning Management Site: Be Different
This Professional Development Short Course is held every year during the September Education Queensland school holidays.


Entry Requirements

Teacher in an Australian school who needs to upskill in the discipline.

Clothing requirement: Wear covered non-slip footwear and suitable protective clothing.


Course Details

Course Type Short Course (Professional Development)
Student Availability
  • Domestic
Fees
Full Fee $750
Application Mode
  • Other
How to Apply

For direct access to the Professional Development Short Course, visit our Learning Management Site: Be Different

Simply set up an account on the site to pay and access the Professional Development Short Course 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 Professional Development Short Course enables students to meet their Continuing Professional Development obligations and industry update requirements in their profession. Upon successful completion of the Professional Development Short Course, students will be awarded a Continuing Professional Development (CPD) hours Certificate of Completion.

Course Structures

Study Mode Definitions

  • Mixed Mode courses are delivered online and require compulsory attendance of site-specific learning activities such as on-campus residential schools and/or workshops.
  • Online courses are delivered using online resources only.
  • On-campus courses are delivered using a combination of face-to-face and video conferencing style teaching at CQUniversity campuses.

*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 Workshop Structure

Professional Development Short Course is 24 hours.

  • On-campus
No units are associated with this course


Course Learning Outcomes
  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.

Assessment

  • 4-day participation in practical skills activities
  • teacher demonstration of a food experiment suitable for school
  • self-reflection and peer assessment 
Where and when can I start?
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