Description
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.
Aims
The aim of this Module is to provide the student with the understanding on the fundamental of food preparation and safety.
Learning Outcomes
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.
Indicative Content
1 Food commodities: category, composition and source
2 Quality and spoilage of food commodities
3 Handling and storage of food commodities
4 Principle of food preparation
5 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
Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 24 |
| Tutorial/Seminar | 0 |
| Practical Activity | 30 |
| Assessment | 60 |
| Independent | 86 |
| Total | 200 |
Guidance notes
SCQF Level - The Scottish Credit and Qualifications Framework provides an indication of the complexity of award qualifications and associated learning and operates on an ascending numeric scale from Levels 1-12 with SCQF Level 10 equating to a Scottish undergraduate Honours degree.
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.
Disclaimer
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 2021/22 , and may be subject to change for future years.
