This module is intended to provide the student with fundamental knowledge of different food commodities, food quality and safety, as well as to develop basic kitchen and microbiology lab skills.
The aim of this Module is to provide the student with the understanding on the fundamental of food preparation and safety.
By the end of this module the student should be able to:
1. Relate the composition of food ingredients and how they combine to generate foods.
2. Develop competent food handling capabilities incorporating basic food quality and safety requirements.
3. Relate the properties and behaviour of microorganisms and their potential as foodborne pathogens.
4. Define basic legal requirements (EC and UK law / regulations) associated with food hygiene and safety.
1 Food commodities: category, composition and source
Food commodities: category, composition and source
2 Quality and spoilage of food commodities
Quality and spoilage of food commodities
3 Handling and storage of food commodities
Handling and storage of food commodities
4 Principle of food preparation
Principle of food preparation
5 Principle of food hygiene and safety, and related legal requirements
Principle of food hygiene and safety, and related legal requirements
6 Basic kitchen and microbiology lab skills that link science to the practical aspects of food studies
Basic kitchen and microbiology lab skills that link science to the practical aspects of food studies
Statement on Teaching, Learning and Assessment
There is a mix of lectures, practicals and independent study. Lectures provide core knowledge and understanding of the subject areas. Part of this module lectures follows the syllabus for the Royal Environmental Health Institute Scotland (REHIS) Intermediate Food Hygiene course, and students have an option to take this independently of this module. Workshops develop basic skills in kitchen, which links with microbiology laboratory practice. Assessments for this module are practical assessing safe food handling skills and examination assessing theoretical understanding of food science. Independent study encourages self-determination and the development of independent learners actively constructing their own knowledge. These teaching and learning strategies focus on developing students’ skills in accordance with Abertay graduate attributes. Knowledge and application are formally assessed by means of coursework and an online examination. The expected level of understanding is commensurate with this level of study.
Teaching and Learning Work Loads
|Supervised Practical Activity||23|
|Unsupervised Practical Activity||0|
Credit Value – The total value of SCQF credits for the module. 20 credits are the equivalent of 10 ECTS credits. A full-time student should normally register for 60 SCQF credits per semester.
We make every effort to ensure that the information on our website is accurate but it is possible that some changes may occur prior to the academic year of entry. The modules listed in this catalogue are offered subject to availability during academic year 2017/18 , and may be subject to change for future years.