Faculty of Medicine, Nursing and Health Sciences

Undergraduate - Unit

This unit entry is for students who completed this unit in 2012 only. For students planning to study the unit, please refer to the unit indexes in the the current edition of the Handbook. If you have any queries contact the managing faculty for your course or area of study.

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6 points, SCA Band 0 (NATIONAL PRIORITY), 0.125 EFTSL

Refer to the specific census and withdrawal dates for the semester(s) in which this unit is offered, or view unit timetables.

FacultyFaculty of Medicine, Nursing and Health Sciences
OfferedClayton Second semester 2012 (Day)
Coordinator(s)Ms Claire Palermo


This unit will focus on the acquisition of food preparation skills a comprehensive knowledge base about foods. Students will be expected to develop basic cooking skills and techniques and should understand basic methods of food preservation and storage. Students will gain an understanding of the use of a wide diversity of foods from different cuisines. They will also learn the impact of food chemistry on recipe modification and to modify recipes to meet specific nutritional goals. The unit is fundamental practical training for further training in food service management and providing practical dietary advice on food and eating.


On completion of this unit, students will be expected to be able to:

  1. recognise and name a wide variety of common Australian and ethnic foods and food ingredients;

  1. explain basic culinary terms, methods of cooking and techniques for sensory assessment;

  1. Perform basic cooking skills, choosing the appropriate equipment, working in a logical, safe and sequential manner and implementing safe work practices;

  1. Identify macro and micro-nutrient composition of a widel range of foods in the Australian food supply

  1. recognise the effects of recipe modification on physical properties, food quality and acceptability of the food.

  1. compare nutrient content and nutrient bioavailability in processed and cooked foods

  1. review methods of food preservation;

  1. Perform dietary analysis and formulate recipe changes to meet nutritional goals and ensure client acceptability

  1. Demonstrate effective organisational and communication skills and teamwork


Examination (3 hours): 40%
Assignments - 60% + Skill demonstrations (Pass/Fail). Pass in the examination and in the skills demonstration is required to pass the unit overall

Chief examiner(s)

Ms Robin Ralston


Completion of Year 2 semester 1 Bachelor of Nutrition and Dietetics


Must be enrolled in the Bachelor of Nutrition and Dietetics.