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.
Requirements - To Be Eligible
For your application to be considered, you must meet the following entry requirements.
Entry RequirementsTeacher 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) |
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| 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. |
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Admission Codes
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Domestic Students Tertiary Admission Centre Codes (TAC) Codes |
Not Applicable |
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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.
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.
Professional Development Short Course is 24 hours.
- On-campus
- Design and perform a series of food-based experiments that develop practical skills associated with cookery and recipe construction
- Apply appropriate problem-solving procedures to plan, sequence, implement and assess food production processes used in recipe construction
- Recognise and apply skills, sequences and procedures using design and problem-solving processes required for teaching a range of cookery skills
- Critically evaluate specific applications of recipes and ingredients used in the production of edible foods
- 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