NATS 3010 Culinary Science
Credit Points 10
Legacy Code 300871
Coordinator Christine Hutchison Opens in new window
Description This subject applies scientific principles to the development, preparation and presentation of food products. Students are encouraged to become autonomous learners through problem-solving activities and experiential techniques. Students integrate and apply knowledge and skills from areas such as chemistry, biology, food science and nutrition to nutritionally focussed food products. Students are encouraged to keep abreast of food trends in the dynamic food industry as well as current nutritional issues within domestic, multicultural and indigenous communities. Students will utilise prior knowledge and skills to address specific nutritional issues and the development of new food products to fit within these boundaries.
School Science
Discipline Food Science and Biotechnology
Student Contribution Band HECS Band 2 10cp
Check your HECS Band contribution amount via the Fees page.
Level Undergraduate Level 3 subject
Pre-requisite(s) NATS 3014
Equivalent Subjects NATS 3011 - Culinary Science LGYA 6198 - Culinary Studies
Assessment
The following table summarises the standard assessment tasks for this subject. Please note this is a guide only. Assessment tasks are regularly updated, where there is a difference your Learning Guide takes precedence.
| Type | Length | Percent | Threshold | Individual/Group Task |
|---|---|---|---|---|
| Recipe formulation for specific dietary requirements: Written (individual) 20% and practical in pairs 20%. Creative design task | 1,500 words | 40 | N | Individual |
| Specific nutritional issues dietary plan: Written 25% and practical survey via Go Soapbox or Survey monkey 20%. Research task | 1,500 words | 45 | N | Individual |
| Class engagement: Practical skills | Weekly assessment | 15 | N | Individual |
Teaching Periods