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