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2021 unit information
Unit delivery will continue to be provided in line with the most current COVIDSafe health guidelines. This may include a mix of on-campus and online activities. To find out how you are impacted, please check your unit sites for announcements and updates. Unit sites open one week prior to the start of each Trimester/Semester.
Thank you for your flexibility and commitment to studying with Deakin in 2021.
Last updated: 4 June 2021
Only available to students enrolled in D301, D333, H315, H318 and E377.
Other students who would like to enrol in this unit must submit their request to Health-enquire@deakin.edu.au. Enrolment quotas apply.
Nil
Must be enrolled in or have previously successfully completed HSN010
HSN205
Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.
11 x 1 hour classes and 4 x 2.5 hour practicals
This unit provides students with the knowledge and skills to enable them to undertake careers in food-related industries. Students will gain an understanding of food preparation and manufacturing processes applied to basic food commodities such as such as grains, cereals, vegetables, fruit, legumes, dairy, meat, fish, poultry, eggs, fat and oil products, starch, sugars and beverages. Products arising from these commodities have quality attributes that will be examined in some detail.
Explain the physical and chemical properties of food commodities.
GLO2: Communication
ULO2
Describe how food commodities are categorised according to their nutritional composition, industry standards and dietary guidelines.
GLO1: Discipline-specific knowledge and capabilitiesGLO4: Critical thinking
ULO3
Explain the preparation, cooking, storage and preservation, and packaging processes for different food commodities and how these processes affect nutritional quality.
GLO1: Discipline-specific knowledge and capabilitiesGLO2: Communication
ULO4
Prepare, produce and evaluate recipes utilising safe food handling practices.
GLO1: Discipline-specific knowledge and capabilitiesGLO5: Problem solvingGLO7: Teamwork
ULO5
Apply knowledge and practical skills related to a range of careers in food and nutrition industries.
GLO1: Discipline-specific knowledge and capabilitiesGLO4: Critical thinkingGLO5: Problem solving
ULO6
Demonstrate the correct use and interpretation of analytical instruments in measuring the physical properties of foods.
Assessment 1: Practical report
Assessment 2:Practical report
Assessment 3: Practical report
Assessment 4: Examination
The assessment due weeks provided may change. The Unit Chair will clarify the exact assessment requirements, including the due date, at the start of the teaching period.
The texts and reading list for the unit can be found on the University Library via the link below: HSN106 Note: Select the relevant trimester reading list. Please note that a future teaching period's reading list may not be available until a month prior to the start of that teaching period so you may wish to use the relevant trimester's prior year reading list as a guide only.
Click on the fee link below which describes you:
