Technology Teaching Studies 5: Food Technology

Course code EDUC3036
Available in 2015
2015 Course Timetables

Description

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, and 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.

Availability

Callaghan Campus

  • Semester 2 - 2015

Learning Outcomes

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.

Assessment Items

Case Study / Problem Based Learning: Critical Case Study

Project: Australian Multicultural Food Safari

Journal: Food Technology Reflective Learning Journal

Contact Hours

Lecture

Face to Face On Campus 13 hour(s) per Term

Course may be delivered in day-long workshops.

Tutorial

Face to Face On Campus 13 hour(s) per Term