Course overview
This course will develop an understanding of the connection between culinary practices, food science and human nutrition. Introducing the knowledge and skills required to produce foods, meals and menus that adhere to nutrition standards and/or dietary guidelines, comply with food safety regulations, meet consumer needs and minimise environmental impact. Students will develop practical skills in food preparation and product development, allowing them to adapt and create nutritious and tasty meals that promote food and nutrition-related health. This course aligns with the program intent to teach learners to develop foods and meals that promote health and wellbeing in the community.
- Culinary Nutrition Science Principles
- Recipes And Menus
- Product Development
Course learning outcomes
- Explain key principles of culinary nutrition science.
- Employ evidence-based and best-practice principles to select foods and ingredients, and design food products, meals and menus.
- Critically evaluate recipes, meals and menus and implement modification strategies which promote food and nutrition-related health.
- Explore culinary skills needed to prepare, cook and present food, and to work safely in a commercial kitchen environment.
- Communicate to different audiences about culinary nutrition concepts and practices in a variety of formats.
- Work with others to develop and evaluate an innovative food product.
Degree list
The following degrees include this course