To investigate and assimilate the application of applied food science, flavour science, nutritional science, culinary techniques and trends; to the production of health and wellness menus.
Flavour Development
Flavour profiles and Flavour Pairing, Asian and Indian Flavours, Seasonality
Investigation of Natural Foods- Health and Wellness Applications
Grains, Sea vegetables, Protein alternatives, Fruits , Vegetables, Seeds, Nuts, Fats, Superfoods, Beverages, Medicinal cookerynature’s edible pharmacy, Current and future food trend
Dietary Trends- Culinary Applications
‘Free from’ – salt, sugar, wheat, gluten , dairy; Special diets, Alkaline cooking, Cooking processes, Food portions, Mindful eating
Health and Wellness Menu Development
Baking and Pastry, Savoury desserts; Children’s Menus, Adult men
Experiential learning
Student-led
Application of learning to tasks and challenges
End of module performance integrating all learning from Semester 1, 2 and 3.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |