Technology Teaching Studies 5: Food Technology

Course code EDUC3036Units 10Level 3000Faculty of Education and ArtsSchool of Education

This course is designed to extend students curriculum content and specialist discipline knowledge within the Stage 5 and Stage 6 NSW Board of Studies Food Technology curriculum. The course will assist students to understand the content in the area of Food Technology. The course supports prior learning in the areas of human nutrition, food science and food chemistry. The course will focus on the Australian Food Industry, Food Technology Design, Promotion and Marketing,

In addition it will develop the pedagogical techniques and reflective practices required to teach this content to students. The pedagogical focus will be on current research issues in managing the food technology classroom, innovation in food technology teaching, developing skills for vocational pathways in the food industry. Students will also be required to demonstrate safe workshop procedures that satisfy WHS guidelines in the technology classroom. While displaying sound management understandings.

Available in 2014

Callaghan CampusSemester 2
Previously offered in 2013, 2012, 2011, 2010, 2009, 2008
ObjectivesUpon completion of this course, students will be expected to:

1)demonstrate a critical understanding, at a level appropriate to higher education, of the area of food technology, including the historical development of the Australian Food industry, central concepts and language, relevant content knowledge, capabilities and appreciations of the characteristic modes of inquiry as they apply to research in the areas of food science, human nutrition and food production.

2)demonstrate a deep understanding of content and pedagogy which enables them to transform (organize, adapt, present) content in ways which are powerfully responsive to the particular characteristics of learners, curricula and assessment in the food technology classroom.

3)design quality teaching and learning experiences in food technology contexts that consider design in food product development and innovation preparation and presentation of food;

4)develop management practices including food safety and risk management, budgeting, selecting, storing, maintaining and replacing materials, equipment and other resources.
Content- Historical development of the Australian Food industry, central concepts and language, relevant content knowledge, capabilities and appreciations of the characteristic modes of inquiry as they apply to research in the areas of food science, human nutrition and food production.
- Knowledge of specialist subject content and pedagogy in the food technology classroom.
- The design of quality teaching and learning experiences in food technology contexts
- Knowledge of food product development and innovation in the food industry.
- Preparation and presentation of food;
- Management practices including food safety and risk management, budgeting, selecting, storing, maintaining and replacing materials, equipment and other resources.
Replacing Course(s)N/A
TransitionN/A
Industrial Experience0
Assumed KnowledgeN/A
Modes of DeliveryFlexible Delivery / Student Centred Learning
Teaching MethodsLecture
Laboratory
Student Projects
Tutorial
Assessment Items
JournalAssignment 1: 20% (1,000 words or equivalent) consisting of a critical case study on the food industry in Australia.
Case Scenario/PBL exercisesAssignment 2: 20% (1,000 words or equivalent) consisting of a food product development analysis and project.
ProjectsAssignment 3: 60% (3,000 words or equivalent) consisting of the analysis of an academic reflective learning journal in Food Technology.
Contact HoursLecture: for 13 hour(s) per Term for Full Term
Tutorial: for 13 hour(s) per Term for Full Term
Compulsory Components
Requisite by EnrolmentThis course is only available to students enrolled in the: Bachelor of Teaching or Bachelor of Education programs.
Timetables2014 Course Timetables for EDUC3036