NUT2022
Food preparation, safety and service
基本信息
| 学分 | 12 credit points |
|---|---|
| 开课学期 | First semester |
| 校区 | Malaysia |
| 考核构成 | Portfolio (1,200 words) — 20% Reports (2,100 words limit) — 30% Report (2500 Words) and Video (12 mins/ group) — 50% |
开课安排1 条
| 教学期 | 授课方式 | 状态 |
|---|---|---|
| First semester | Teaching activities are on-campus (ON-CAMPUS) | 开课 |
以上为该校区在官方资料中登记的全部开课安排，不是汇总。同一门课可能在多个 教学期开课，也可能不同教学期的授课方式不同。
课程简介
This is a Theme 3 - "Nutrition professional and skills development" unit. This unit draws on knowledge from the Year one units – “Fundamentals of Human Nutrition” and “Food Science and Analysis” and facilitates further understanding and its application towards food preparation and safe food handling services. You will gain an appreciation of micro-organisms and the important role they play in food production, food-borne diseases, and become knowledgeable in safe food handling practices. You will acquire hands-on skills that include but not limited to food preparation, menu planning, food handling and services.
You will be exposed to aspects of food safety, regulation and service and discuss various national and international food regulations, standards and labelling.
以上为 Monash Handbook 的官方原文，版权属 Monash University，此处按本站要求转载并标注出处： 官方页面 ↗
学习成果9 条
官方原文（Learning outcomes），版权属 Monash University。
- ULO1 Apply culinary skills in food preparation.
- ULO2 Apply the principles of menu planning and modification to meet nutritional requirements.
- ULO3 Analyse the complex interactions between hazardous and beneficial microorganisms in commonly consumed foods and their impact on food safety.
- ULO4 Evaluate the principles and practices of food and nutrition labelling, particularly in relation to health claims and food selection.
- ULO5 Discuss the role and significance of commodity standards in foods.
- ULO6 Discuss the local and international food regulations and their impact on the health and well-being of the population.
- ULO7 Apply and evaluate the various processes of a quantitative food preparation.
- ULO8 Differentiate various commercial food services and their management within different settings.
- ULO9 Evaluate collaborative practice and communication skills in quantitative food preparation.
教学方式与预期工作量
教学方式
Active learning - For full details of the teaching approach to this unit, please refer to Moodle.
预期工作量
12 hours per week of teacher-directed study as below:
• 3 hours of lectures/week = 36 hrs
• 2 hours of tutorials, 12 weeks = 24 hrs
• Practicals: 21 x 3 hrs/session = 63
• Field Visit: 24 hrs
12 hours per week of self-directed study.
官方原文，版权属 Monash University。
先修 / 同修要求
以下先修关系按官方来源的结构化先修字段解析，原始记号：NUT1025 AND NUT1021
先修链路
按官方先修字段的原始分组展开，AND / OR 的区别保留着—— 「A 或 B」和「A 与 B」在选课时是两回事。每门课点进去可以继续往下看。
属于这些学位1 个
这门课出现在下列学位的官方结构里。反过来说：如果你读的是这些学位之一，它大概率是要修的 （必修还是选修取决于它在 Part 里的位置，点进去看结构）。
数据来源
- 数据来源
- 官方网页
handbook.monash.edu ↗ - 抓取时间
- 2026-09-13
- 可信度
- 程序抓取，未人工核实
查看官方完整描述 ↗ — 事实性字段（代码、学分、教学期、授课方式、考核权重、先修/同修/互斥关系）与 课程简介、学习成果、教学方式、预期工作量均取自官方 Handbook； 正文版权属 Monash University，此处转载并逐处标注出处。
发现信息有误？告诉我们。请用自己的话描述问题，不要上传成绩单、截图或校内系统文件。