Unit rationale, description and aim
In order to communicate food and nutrition concepts effectively, nutrition scientists must understand how food is transformed from its raw state to the multitude of formats available for consumers. This unit will support students to acquire knowledge about the origins and composition of food and how composition is affected by culinary processes in the home, foodservice or commercial cooking environments. Development of food preparation and cooking skills will enable students to understand how food is produced in commercial cooking environments. This unit aims to assist students develop a basis from which to build deep knowledge and skills in food identification, nutrient composition, preparation and cooking as a foundation for further learning in nutrition science. A Food Handler’s certification is included in this unit.
Learning outcomes
To successfully complete this unit you will be able to demonstrate you have achieved the learning outcomes (LO) detailed in the below table.
Each outcome is informed by a number of graduate capabilities (GC) to ensure your work in this, and every unit, is part of a larger goal of graduating from ACU with the attributes of insight, empathy, imagination and impact.
Explore the graduate capabilities.
Categorise common agricultural commodities, includ...
Learning Outcome 01
Assess the effects of primary production, storage,...
Learning Outcome 02
Identify, prepare and present a range of foods usi...
Learning Outcome 03
Demonstrate ability to work efficiently and safely...
Learning Outcome 04
Content
Topics will include:
- Food commodities and their production
- Nutritive and non-nutritive components of commodities
- Local and global food consumption
- Introduction to nutrient composition of foods and recipes
- Calculating nutrient composition of foods and recipes (Australian Food Composition Database, FoodWorks™, Laboratory Nutrition Analysis)
- Basic sensory analysis
- Basic food identification
- Basic food preparation and cooking techniques.
Assessment strategy and rationale
This unit includes three assessment tasks that progressively support learning and align with the unit’s learning and teaching strategy.
Assessment 1 is an online test, enabling students to demonstrate Learning Outcomes 1 and 2 and the theoretical components of Learning Outcome 3. Formative online quizzes accompany this task to support low‑stakes practice, self‑monitoring of progress, and timely feedback.
Assessment 2 is a practical manual that provides opportunities for students to apply culinary nutrition science theory to practical contexts across the semester. The task weighting reflects the importance of sustained engagement, integration of theory and practice and progressive skill development.
Assessment 3 is a practical exam that requires students to integrate culinary nutrition science knowledge with practical skills related to Learning Outcomes 2, 3 and 4, supporting readiness for further study in nutrition science. Clear criteria and consistent feedback ensure transparency and support success.
Transition pedagogies support assessment success through staged tasks, in-class practice activities, early and ongoing feedback, discipline-specific skill development, and enhanced peer collaboration to promote progressive learning and student engagement throughout.
Overview of assessments
To successfully pass the unit, students must demonstrate achievement of every unit learning outcome and obtain a minimum cumulative mark of 50% across all graded assessment tasks.
Online test Enables students to demonstrate kno...
Online test
Enables students to demonstrate knowledge and understanding of theoretical content during semester
30%
Practical manual Enables students to demonstrate...
Practical manual
Enables students to demonstrate their understanding of practical culinary nutrition skills
40%
Practical exam Enables students to demonstrate t...
Practical exam
Enables students to demonstrate their ability to identify foods and their nutrient composition, and preparation and cooking skills in a commercial/teaching cooking environment.
30%
Learning and teaching strategy and rationale
This unit fosters a student-centred learning and teaching approach designed to support active engagement and accommodate diverse student needs. Learning activities combine self-paced online modules with real-time classes to support flexibility while maintaining regular opportunities for interaction and feedback. Early and ongoing feedback, together with targeted academic support, assists students in their transition to university study.
The learning and teaching strategy is structured to align with the sequencing of the unit learning outcomes and is designed to provide an integrated learning experience. Foundational knowledge related to culinary nutrition science, including food commodities, food production methods, and the impact of food production on nutrient composition, is developed through online modules, readings, and tutorials. This theoretical understanding is reinforced through practical learning activities focused on commercial food preparation and production. These activities are delivered in practical classes by qualified chef instructors in a commercial teaching kitchen environment. Overall, the learning and teaching approaches are constructively aligned and sequenced to progressively support student learning, encourage active participation, and maximise engagement and achievement of the unit learning outcomes and graduate capabilities.
To support students transitioning from the Diploma to second‑year undergraduate study, the unit uses targeted transition pedagogies that strengthen discipline foundations and essential study competencies through an active, engaging and supportive learning approach.
Representative texts and references
Berners-Lee, M. Kennelly, C. Watson, R. Heweitt, C. N. (2018). Current global food production is sufficient to meet human nutritional needs in 2050 provided there is radical societal adaptation. Elem Sci Anth, 6:52 http://doi.org/10.1525/elementa.310
Croxford, S. & Stirling , E. (2017). Understanding the Science of Food. Allen & Unwin
EuroFIR resources:
EuroFIR. (2019). Transforming quality food data into tools and products. Retrieved from http://www.eurofir.org/food-information/
Eurofir Report on Recipe Calculation for Composite Foods (2023). Retrieved from https://www.eurofir.org/report-on-collection-of-rules-on-use-of-recipe-calculation-procedures-including-the-use-of-yield-and-retention-factors-for-imputing-nutrient-values-for-composite-foods/
Food and Agriculture Organization (FAO) resources:
FAO. (2026). Market and Trade Commodity markets . Retrieved from https://www.fao.org/markets-and-trade/commodities-overview/commodities/en.
FAO. (2019). Global agriculture towards 2050. Retrieved from http://www.fao.org/fileadmin/templates/wsfs/docs/Issues_papers/HLEF2050_Global_Agriculture.pdf
Food Standards Australia and New Zealand (FSANZ). (2019). Food Nutrient Database. Retrieved from https://www.foodstandards.gov.au/monitoring-nutrients-our-food.
Linehan, V, et al. (2013). Global food production and prices to 2050: scenario analysis under policy assumptions. Presented at the 43rd ABARES Outlook Conference, Canberra, Australia. Retrieved from https://www.agriculture.gov.au/sites/default/files/sitecollectiondocuments/abares/publications/globeFoodProd2050_v1.0.1.pdf
Machackova, M., Giertlova, A. Proubska, J., Rose, M., Ramos, C. & Ginglas, P. (2018). EuroFIR Guideline on calculation of nutrient content of foods for food business operators. Food Chemistry, 238, 35-41. https://doi.org/10.1016/j.foodchem.2017.03.103.
Mandatory Menu Board Labelling Schemes (state based). Victoria https://www2.health.vic.gov.au/public-health/food-safety/food-safety-laws-local-government-and-auditors/food-safety-laws-and-regulations/kilojoule-labelling-scheme/businesses-kilojoule-labelling.
Smith, N.W. (2016). Food and Agriculture Management and Trade. Reference Module in Food Sciences. https://doi.org/10.1016/B978-0-08-100596-5.03427-2.
United States Department of Agriculture. (2019). USDA Food Composition Databases. Retrieved from https://www.nal.usda.gov/human-nutrition-and-food-safety/food-composition.