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 Task 1 is an online test completed during semester and weighted at 30%, 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 Task 2 is a Practical Manual weighted at 40%. It 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 Task 3 is a Practical Exam weighted at 30%. This task 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. Collectively, the assessment tasks evaluate students’ achievement of unit learning outcomes and graduate capabilities. Clear criteria and consistent feedback ensure transparency and support success.
To 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.
Overview of assessments
To 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.
Assessment Task 1 Online test E...
Assessment Task 1 Online test
Enables students to demonstrate knowledge and understanding of theoretical content during semester.
30%
Assessment Task 2 Practical manual Enables...
Assessment Task 2 Practical manual
Enables students to demonstrate their understanding of practical culinary nutrition skills.
40%
Assessment Task 3 Practical exam ...
Assessment Task 3 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.