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| 1. | Integrate knowledge of food science principles and how food properties are affected by various preparations, processing, and preservation techniques in domestic, institutional and commercial settings. |
| 2. | Critically assess the characteristics and health implications of major production techniques and practices used in the food industry. |
| 3. | Critically evaluate processes for safeguarding and monitoring the Australian food supply, and the roles of various bodies regulating the food standards in Australia. |
| 4. | Create recipe modifications and menu plans for individuals and groups that meet nutritional, personal, cross cultural, sociological, socioeconomic and health needs using food guidance systems. |
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| | Assessment Task | Value (of total mark) | Related Learning Outcome/s |
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| 1. | Quiz (1 hour)Quiz 1a (30 minutes) 10%Quiz 1b (30 minutes) 10% | 20% | - 1 - Integrate knowledge of food science principles and how food properties are affected by various preparations, processing, and preservation techniques in domestic, institutional and commercial settings.
- 3 - Critically evaluate processes for safeguarding and monitoring the Australian food supply, and the roles of various bodies regulating the food standards in Australia.
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| 2. | Case study (2000 words) | 40% | - 2 - Critically assess the characteristics and health implications of major production techniques and practices used in the food industry.
- 3 - Critically evaluate processes for safeguarding and monitoring the Australian food supply, and the roles of various bodies regulating the food standards in Australia.
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| 3. | Project report and presentation (2000 words) | 40% | - 1 - Integrate knowledge of food science principles and how food properties are affected by various preparations, processing, and preservation techniques in domestic, institutional and commercial settings.
- 3 - Critically evaluate processes for safeguarding and monitoring the Australian food supply, and the roles of various bodies regulating the food standards in Australia.
- 4 - Create recipe modifications and menu plans for individuals and groups that meet nutritional, personal, cross cultural, sociological, socioeconomic and health needs using food guidance systems.
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