* 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).
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.
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
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.