Unit Code: DNU406

Unit Name: Food Preparation and Food Safety Practises

Description: This course will introduce students to basic understanding of food properties and how they influence food preparations and cooking. Knowledge of basic physical & chemical properties of foods is an essential component of this course. Different cooking methods and skills will be taught. This course is practically based which involves the preparation and cooking of different types of foods (e.g. starchy foods, meat, pulses and legumes, vegetables, soups, stocks and sauces, and salads. Preparation of plant based foods and other novel foods introduced in the market will be demonstrated. Knowledge and understanding of safe food handling and hygiene practises is an essential component in this course. Students will learn about basic food safety, personal hygiene, cross contamination, food intolerance, food aversions, allergens and additives, time and temperature control and use of proper and safe cleaning and sanitizing agents.

Learning Target Outcomes: On successful completion of this course, the students will be able to: 1. Discuss basic principles, concepts and the practices of food preparation and cooking. 2. Describe the properties of various food items such as cereals, starches, meat, milk, seafoods, poultry, eggs, vegetables, fruits and beverages. 3. Relate the changes that take place during preparation and cooking of food affect nutritive value, texture, colour, and flavour of foods. 4. Relate the role of food micro-organisms in food safety and hygiene practises. 5. Explain food intolerance, food allergies, food aversions, food labelling and list food components such as allergens, additives and toxins and their importance in food preparations and cooking. 6. Demonstrate an understanding of safe, nutritious and affordable healthy menus preparation using entrepreneurship skills.

Prerequisite: N/A

Prerequisite Sentence: N/A

Credit Point: 24

Offered In: Semester 1,2