HSN106 - Food Fundamentals

Year:

2022 unit information
Enrolment modes: Trimester 2: Burwood (Melbourne), Cloud (online)
Credit point(s): 1
EFTSL value: 0.125
Cohort rule:

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.
Prerequisite:

Nil
Corequisite:

Must be enrolled in or have previously successfully completed HSN010
Incompatible with:

HSN205
Study commitment

Students will on average spend 150 hours over the teaching period undertaking the teaching, learning and assessment activities for this unit.
Scheduled learning activities - campus

Burwood students:
1 x 2 hour class per week and 4 x 2.5 hour laboratory classes for the trimester.
Scheduled learning activities - cloud (online)

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.
Note:

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.

Content

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.

Unit Fee Information

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