Education

EDT101

Enrolment Unit Code	Unit Title
EAL103	Discipline Skills & Knowledge A (Not Offered 2013)
EAL110	Theories of Learning and Teaching
EAL112	Foundations of Applied Learning
EAL113	Discipline Skills & Knowledge B (Not Offered 2013)
EDT100	Principles and Elements of Design
EDT101	Applied Food Studies
EDT105	Design for Learning Spaces: Creativity and Teaching Materials (Not Offered 2013)
ESH100	Thinking and Writing at University
ESH102	Foundations of Teaching
ESH103	Curriculum and Pedagogy
ESH104	Human Development in Educational Contexts
ESH105	Curriculum and Pedagogy in Early Childhood
ESH110	Foundations of Literacy
ESH112	Foundations of Literacy: Processes and practices
ESH120	Personal and Professional Numeracy
ESH121	Knowledge and Pedagogy for Teaching 7-10 Mathematics
ESH122	Developing Understanding of Fundamental Mathematics
ESH130	Arts Education: Music & Visual Arts
ESH140	Early Childhood Theories of Teaching and Learning
ESH144	Early Childhood Education
ESH151	Children's Literature Studies
ESH160	Foundations of Literacy Support
ESH161	Foundations of Education Support
ESH240	Introduction to HPE
ESP116	Foundations of Learning Outside the Classroom (Not Offered 2013)
ESP117	Safety and Risk Management (Not Offered 2013)
ESP136	Physical Pursuits
ESP150	Foundations of Learning Outside the Classroom
ESP151	Safety and Risk Management
ESP209	The Psychology of Sport & Physical Activity
ESP318	Introduction to Research Methods

2013 EDT101 Applied Food Studies

Unit Level: Introductory

Available as a Student Elective: Yes

View timetable of lectures only for this unit.  View ALL timetable events for this unit.

OFFERINGS

Unit Sem 1 Sem 2 Full Yr Spring Summer Winter EDT101 L Key Semester Dates Semester Campus Attendance Note Start Date Census Date Final WW Date* End Date Sem 2 L On Campus 15-JUL-2013 10-AUG-2013 02-SEP-2013 18-OCT-2013 * The Final WW Date is the final date from which you can withdraw from the unit without academic penalty, however you will still incur a financial liability (see Withdrawal dates explained for more information). About Census Dates

DESCRIPTION

This unit will focus on building skills and knowledge of core foods and cookery techniques. There will be extensive practical experience to allow students to demonstrate cookery skill development and also opportunities to make links to the classroom environment. Critical evaluation of nutrition information will be required and you will be provided with opportunities to evaluate a range of sources. In addition you will be introduced to strategies for planning lessons in Design and Technology.

WEIGHT: 12.5%

ASSESSMENT: Taste investigation (20%), Design and preparation of food products (40%), research
project (40%).

TEACHING PATTERN: 3 hr practical workshops for 13 weeks

FLEXIBLE & ONLINE STUDY OPTIONS
Note: Class attendance may still be required

   Web supported - L
Online access to some part of this unit online is optional
   Resource supported teaching & learning - L
Additional resources are provided for your optional use; e.g. audio taped lectures
About Flexible Study Options

TEXTS
Launceston Co-op Bookshop Website - Semester (Sem 2)

STAFF: TBA

FEES
View fees for this unit

KEY

Units are offered in attending mode unless otherwise indicated (that is attendance is required at the campus identified). A unit identified as offered by distance, that is there is no requirement for attendance, is identified with a nominal enrolment campus. A unit offered to both attending students and by distance from the same campus is identified as having both modes of study.

Campus - H Hobart, L Launceston, W Burnie. Study Centre - V Sydney, R Rozelle, P Beauty Point. Distance units may also have a campus identifier of I Isolated, N Interstate, O Overseas. Units delivered in Transnational Education (TNE) Programs have a campus identifier of A Hangzhou, F Fuzhou, G Shanghai, K KDU Malaysia, Q Kuwait or Y Hong Kong.

Special approval is required for enrolment into TNE Program units - campuses A, F, G, K, Q and Y click here for more information.