Previous Version Version Effective: 22nd of March, 2022
Version Effective: 22nd of March, 2022
Previous Version

PDC85349 - Food Technology

Course Details

Course Summary

This Food Technology Professional Development Course will provide you with the pedagogical content knowledge and skills required to teach Years 7-10 Food Technology and Hospitality classes. This 4-day intensive workshop 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. 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 4-day workshop includes:

  • a series of practical cooking tasks
  • adaptation of an existing food product using the design process
  • practical classroom advice such as how to overcome potential student challenges and setting up a Home Economics/Hospitality kitchen
  • assistance with planning and development of courses from Junior to Senior schooling encompassing VET
  • facility management and maintenance
  • workplace health and safety including risk management strategies, personal and food hygiene.

Resources provided for participants:

All consumables (i.e. ingredients, and other materials necessary to undertake the workshop activities).

On registration and payment, you will receive a booklet that includes information relating to Food Technology with examples of recipes used at various school levels, assessment items, criteria sheets and relevant teaching materials.

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 April Department of Education (Queensland) school holidays.
Venue options (Rockhampton and/or Brisbane) will be determined by student enrolment numbers.

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
Application Mode
  • Other
How to Apply
  1. Once you have selected your desired course, you can now add it to your shopping cart to enable you to purchase more than one "course" in a single transaction. 
  2. Once you have added all the courses (and micro-credentials) you wish to purchase, you will be directed to the payment gateway and will be asked to "authenticate" your account on our Learning Management System Be Different. 
    • If you are an existing CPD student, please use sign in options used to access CPD micro-credential courses in Be Different.
    • If you a new student to CPD, please select option “Don’t have an account?” Sign up now and follow the prompts to create a new account.
  3. After successful authentication, you will be redirected to the CQUniversity secure payment gateway. Please add your payment details to complete the transaction. 
  4. Following a successful payment, you will automatically be redirected to the course in the Learning Management System Be Different where you will find your selection of courses (and micro-credentials) on your Dashboard. 
Study Area
  • Education and Humanities
  • Hospitality and Beauty
  • Work and Study Preparation
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 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

  • 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 Workshop Structure

Professional Development Short Course is 24 hours.

  • 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. 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
  3. Investigate complex factors that impact food production and consumption
  4. Develop and create designed food solutions using design processes and production skills in a food specialisation context.

Assessment

  • 4-days participation in practice skills activities
  • partial completion of two competencies.
Where and when can I start?
Please view the more details information for any additional information related to this course.

There are currently no intakes for this course.
More Details
No additional details have been provided.