Course Outline
NUT303 Food, Nutrition and Menu Design
Course Coordinator:Danielle Cave (dcave@usc.edu.au) School:School of Health - Nutrition and Dietetics
2024Semester 2
UniSC Sunshine Coast |
Blended learning | Most of your course is on campus but you may be able to do some components of this course online. |
Please go to usc.edu.au for up to date information on the
teaching sessions and campuses where this course is usually offered.
What is this course about?
Description
This practical course will assist you in developing the skills required for designing, producing and evaluating menus for diverse population groups. In this course, you will take part in a combination of classroom activities and kitchen workshops. You will learn how to design, prepare and evaluate an appropriate menu and modify recipes for special dietary requirements, and be given an introduction to basic cookery skills which will enable you to cook and prepare foods that have high sensory appeal.
How will this course be delivered?
| Activity | Hours | Beginning Week | Frequency |
| Blended learning | |||
| Learning materials – Pre-class activities including videos, readings and interactive tasks. | 2hrs | Week 2 | 9 times |
| Information session – Kitchen induction and overview of the course | 2hrs | Week 2 | Once Only |
| Tutorial/Workshop 1 – Interactive workshops (theory based) | 3hrs | Week 3 | 4 times |
| Tutorial/Workshop 2 – Application of theory in teaching kitchen | 3hrs | Week 5 | 4 times |
Course Topics
- Menu design principles
- Culture and menu design
- Sensory perception and evaluation of foods
- Menu design and sustainability
- Qualitative and quantitative menu assessment
- Food regulation, production systems and budgeting
- Food presentation and recipe modification
What level is this course?
300 Level (Graduate)
What is the unit value of this course?
12 units
How does this course contribute to my learning?
| Course Learning Outcomes On successful completion of this course, you should be able to... | Graduate Qualities Completing these tasks successfully will contribute to you becoming... | |
| 1 | Identify and critically analyse key nutritional and cuisine requirements of a specified target group. |
Knowledgeable Empowered |
| 2 | Design, prepare and evaluate a suitable menu for a specified target group considering key requirements, regulation and guidelines. |
Knowledgeable Empowered Sustainability-focussed |
| 3 | Demonstrate food preparation and presentation skills that result in food that exhibits high sensory appeal. |
Empowered Engaged |
| 4 | Devise, publish and justify the process for the development of an original recipe |
Knowledgeable Creative and critical thinker |
| 5 | Analyse and justify menus and recipes using qualitative and quantitative methods. |
Knowledgeable Creative and critical thinker |
Am I eligible to enrol in this course?
Refer to the UniSC Glossary of terms for definitions of “pre-requisites, co-requisites and anti-requisites”.
Pre-requisites
(NUT300 or NUT202 or NUT203) and NUT201
Co-requisites
Not applicable
Anti-requisites
Not applicable
Specific assumed prior knowledge and skills (where applicable)
It is assumed that students enter this course with a solid understanding of chemistry, food science, fundamental nutrition knowledge and dietary analysis. It is expected that students are familiar with and able to use scientific literature in their coursework. .
How am I going to be assessed?
Grading Scale
Standard Grading (GRD)
| High Distinction (HD), Distinction (DN), Credit (CR), Pass (PS), Fail (FL). |
Details of early feedback on progress
Formative feedback will be provided in workshops for all tasks.
Assessment tasks
| Delivery mode | Task No. | Assessment Product | Individual or Group | Weighting % | What is the duration / length? | When should I submit? | Where should I submit it? |
| All | 1a | Portfolio | Group | 0% | 500 words |
Week 5 | Online Submission |
| All | 1b | Portfolio | Group | 40% | 2000 words |
Week 10 | Online Submission |
| All | 2 | Artefact - Professional | Individual | 25% | 5 minutes |
Week 8 | Online Assignment Submission with plagiarism check |
| All | 3 | Oral | Individual | 35% | 5 minutes duration |
Week 12 | To be Negotiated |
| All - Assessment Task 1a:Menu needs evaluation | |
| Goal: | The goal of this formative task is to identify, evaluate and clearly communicate the diverse requirements of a specific population group in order to undertake and present a menu needs assessment. |
| Product: | Portfolio |
| Format: | Working as a group, you will undertake a needs assessment with consideration of the nutritional and cultural/cuisine requirements of your chosen scenario. You will present your findings in a 500-word summary. You will provide evidence from the literature that supports your identification and evaluation of the key nutrition and cultural/cuisine requirements of this group. You will be provided feedback that will inform your menu proposal. |
| Criteria: |
|
| All - Assessment Task 1b:Menu proposal | |
| Goal: | The goal of this task is to develop an appropriate menu for a specified target group scenario. |
| Product: | Portfolio |
| Format: | Working as a group, you will produce a portfolio which will include a menu plan. Based on your needs evaluation, you will develop a culturally and nutritionally appropriate menu for your chosen scenario. The menu will be developed using the six principles of menu design: nutrition, culture and cuisine, sustainability, logistics, popularity and variety. Your menu report will include: A five-day menu plan with menu items (dishes/items) included and a qualitative analysis of the nutritional composition of your menu. |
| Criteria: |
|
| All - Assessment Task 2:Recipe modification | |
| Goal: | The goal of this task is to alter the nutritional composition of a recipe, justify the rationale for the modification and explain the impact on the sensory components. |
| Product: | Artefact - Professional |
| Format: | Working individually, you will produce a narrated powerpoint that includes a recipe modification completed in class as part of one of the kitchen practical sessions. This will include an explanation of changes to the recipe, visual image of the completed recipe, justification for the recipe modification , impact on the nutritional composition and on the sensory appeal of the final product. |
| Criteria: |
|
| All - Assessment Task 3:Menu justification | |
| Goal: | The goal of this task is to individually justify the rationale for your group menu proposal completed in Task 1. |
| Product: | Oral |
| Format: | You will individually provide a clear and well justified rationale for the menu. This will conducted as an individual oral interview. |
| Criteria: |
|
Directed study hours
A 12-unit course will have total of 150 learning hours which will include directed study hours (including online if required), self-directed learning and completion of assessable tasks. Student workload is calculated at 12.5 learning hours per one unit.
What resources do I need to undertake this course?
Please note: Course information, including specific information of recommended readings, learning activities, resources, weekly readings, etc. are available on the course Canvas site– Please log in as soon as possible.
Prescribed text(s) or course reader
Specific requirements
Covered shoes, Apron, and hair tie for long hair are all requirements for participation in kitchen labs. Kitchen labs have all been assessed for level of risk and preventive strategies are in place to reduce the risk of any hazard occurring [see HAZNET assessment]. Management plans are in place to deal with the unlikely event of an accident occurring. You will need to have access to an electronic device. If you do not have access to an electronic device, several will be available for use within the workshops.
How are risks managed in this course?
What administrative information is relevant to this course?
Assessment: Academic Integrity
Academic integrity is the ethical standard of university participation. It ensures that students graduate as a result of proving they are competent in their discipline. This is integral in maintaining the value of academic qualifications. Each industry has expectations and standards of the skills and knowledge within that discipline and these are reflected in assessment.
Academic integrity means that you do not engage in any activity that is considered to be academic fraud; including plagiarism, collusion or outsourcing any part of any assessment item to any other person. You are expected to be honest and ethical by completing all work yourself and indicating in your work which ideas and information were developed by you and which were taken from others. You cannot provide your assessment work to others. You are also expected to provide evidence of wide and critical reading, usually by using appropriate academic references.
In order to minimise incidents of academic fraud, this course may require that some of its assessment tasks, when submitted to Canvas, are electronically checked through Turnitin. This software allows for text comparisons to be made between your submitted assessment item and all other work to which Turnitin has access.
Assessment: Additional Requirements
Eligibility for Supplementary Assessment Your eligibility for supplementary assessment in a course is dependent of the following conditions applying: a. The final mark is in the percentage range 47% to 49.4% b. The course is graded using the Standard Grading scale c. You have not failed an assessment task in the course due to academic misconduct.
Assessment: Submission penalties
Late submission of assessment tasks may be penalised at the following maximum rate: - 5% (of the assessment task's identified value) per day for the first two days from the date identified as the due date for the assessment task. - 10% (of the assessment task's identified value) for the third day - 20% (of the assessment task's identified value) for the fourth day and subsequent days up to and including seven days from the date identified as the due date for the assessment task. - A result of zero is awarded for an assessment task submitted after seven days from the date identified as the due date for the assessment task. Weekdays and weekends are included in the calculation of days late. To request an extension you must contact your course coordinator to negotiate an outcome.
SafeUniSC
UniSC is committed to a culture of respect and providing a safe and supportive environment for all members of our community. For immediate assistance on campus contact SafeUniSC by phone: 07 5430 1168 or using the SafeZone app. For general enquires contact the SafeUniSC team by phone 07 5456 3864 or email safe@usc.edu.au.
The SafeUniSC Specialist Service is a Student Wellbeing service that provides free and confidential support to students who may have experienced or observed behaviour that could cause fear, offence or trauma. To contact the service call 07 5430 1226 or email studentwellbeing@usc.edu.au.
Study help
For help with course-specific advice, for example what information to include in your assessment, you should first contact your tutor, then your course coordinator, if needed.
If you require additional assistance, the Learning Advisers are trained professionals who are ready to help you develop a wide range of academic skills. Visit the Learning Advisers web page for more information, or contact Student Central for further assistance: +61 7 5430 2890 or studentcentral@usc.edu.au.
Wellbeing Services
Student Wellbeing provide free and confidential counselling on a wide range of personal, academic, social and psychological matters, to foster positive mental health and wellbeing for your academic success.
To book a confidential appointment go to Student Hub, email studentwellbeing@usc.edu.au or call 07 5430 1226.
AccessAbility Services
Ability Advisers ensure equal access to all aspects of university life. If your studies are affected by a disability, learning disorder mental health issue, injury or illness, or you are a primary carer for someone with a disability or who is considered frail and aged, AccessAbility Services can provide access to appropriate reasonable adjustments and practical advice about the support and facilities available to you throughout the University.
To book a confidential appointment go to Student Hub, email AccessAbility@usc.edu.au or call 07 5430 2890.
Links to relevant University policy and procedures
For more information on Academic Learning & Teaching categories including:
- Assessment: Courses and Coursework Programs
- Review of Assessment and Final Grades
- Supplementary Assessment
- Central Examinations
- Deferred Examinations
- Student Conduct
- Students with a Disability
For more information, visit https://www.usc.edu.au/explore/policies-and-procedures#academic-learning-and-teaching
Student Charter
UniSC is committed to excellence in teaching, research and engagement in an environment that is inclusive, inspiring, safe and respectful. The Student Charter sets out what students can expect from the University, and what in turn is expected of students, to achieve these outcomes.
General Enquiries
-
In person:
- UniSC Sunshine Coast - Student Central, Ground Floor, Building C, 90 Sippy Downs Drive, Sippy Downs
- UniSC Moreton Bay - Service Centre, Ground Floor, Foundation Building, Gympie Road, Petrie
- UniSC SouthBank - Student Central, Building A4 (SW1), 52 Merivale Street, South Brisbane
- UniSC Gympie - Student Central, 71 Cartwright Road, Gympie
- UniSC Fraser Coast - Student Central, Student Central, Building A, 161 Old Maryborough Rd, Hervey Bay
- UniSC Caboolture - Student Central, Level 1 Building J, Cnr Manley and Tallon Street, Caboolture
- Tel:+61 7 5430 2890
- Email:studentcentral@usc.edu.au