Unit details
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Learning Outcomes
1. | Distinguish ways to use and change ingredients and techniques for specific outcomes; | ||
2. | Conceptualise and evaluate food production for intended outcomes; | ||
3. | Analyse how specific physical and chemical change in food occurs; | ||
4. | Investigate a range of techniques to develop particular food products; | ||
5. | Discuss the underlying relationship between specific characteristics of food products and food science. |
Assessment
Assessment type | Description | Grade |
---|---|---|
Journal | Dietary journal with commentary (800 words) | 20% |
Portfolio | Worksheets (4) with annotated reflections about changes to food through physical or chemical change and/or to develop palatability (1400 words) | 35% |
Presentation | Food preservation information sheet and presentation. (1200 words PLUS 10 minute presentation) | 45% |
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