Course History

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Version Effective: 29th of January, 2021 Next Version
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PDC85349 - Food Technology

Course Details

Course Summary

This 4-Day intensive Food Technology Residential School provides a practical hands-on experience where you will learn a range of techniques essential for teaching food skills and the design process. You will develop and create designed food solutions using the design process and explore complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations. You will be required to adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.

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
Skill Area
  • Cookery
  • Education Support
  • Food Processing
  • Hospitality
  • Process/Manufact Food

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 6th April to Friday 9th April 2021, all days inclusive. The workshop is held during the Education Queensland school holidays.

  • Mixed Mode
No units are associated with this course


Course Learning Outcomes

1. Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools

2. Develop and create designed food solutions using design processes and production skills in a food specialisation context

3. Investigate and critically analyse complex factors that impact food production and consumption including social, cultural, ethical, marketing, safety and sustainability considerations

4. Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service.


Assessment

Practical cookery tasks

Where and when can I start?
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