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. -- Course Website
Instructor: Ms Claire Palermo
Prerequisites: Completion of Year 2 semester 1 Bachelor of Nutrition and Dietetics
