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2022 unit information
Unit delivery will be in line with the most current COVIDSafe health guidelines. We continue to tailor learning experiences for each unit to achieve the best possible mix of online and on-campus activities that successfully blend our approaches to learning, working and research. Please check your unit sites for announcements and updates.
Last updated: 4 March 2022
Only available to students enrolled in D301, D333, H315, H318 and E377.
For Students enrolled in Burwood Course location- must enrol into Burwood campus unit offering
For Students enrolled in Geelong Course location- can enrol into Cloud offering or Burwood campus offering
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.
Burwood students:1 x 2 hour class per week and 4 x 2.5 hour laboratory classes for the trimester.
Geelong Cloud students:1 x 2 hour online class per week and 1 x 2 days intensive laboratory classes for the trimester. These intensive practical sessions will typically be conducted on Saturday and Sunday at Burwood (Melbourne) Campus.
D301 and D333 Burwood students will need to enrol into the Burwood unit offerings.D301 and D333 Geelong students can choose one of the below two options:A. Cloud unit offering: Attend 1 x 2 days intensive laboratory classes. These intensive practical sessions are typically conducted on Saturday and Sunday at Burwood (Melbourne) Campus.
B. Burwood unit offering: attend four practical classes at Burwood. Geelong students who choose to enrol into Burwood offering can only do so if there is capacity and via a manual enrolment request.
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.
GLO1: Discipline-specific knowledge and capabilitiesGLO2: 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.
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: