Food Design and Promotion


A practical based module in which students develop an understanding of functionality of food ingredients and develop food handling skills and apply them in the design and promotion of multi component food recipes


The aim of this Module is to provide the student with an understanding of how food ingredients interact with each other, to develop the knowledge and skills to make and modify complex food products, and to develop confidence in presenting and promoting food.

Learning Outcomes

By the end of this module the student should be able to:

1.  Develop knowledge of the functionality of ingredients in foods.

2.  Apply skills and techniques to modify foods and create alternatives to fulfil a specified brief

3.  Plan and develop a multicomponent recipe and present a food demonstration justifying ingredient choice and functionality.

4.  Understand underpinning food science and nutrition

Indicative Content

1 Fundamental Food Handling and demonstration Skills

Fundamental food handling skills and understanding of how ingredients interact in recipes. Develop ability to modify recipes in order to confidently prepare and demonstrate multi-component recipes

2 Theoretical underpinning of recipe development for specific groups

Food Ingredients, recipe modification and recipe writing, nutritional guidelines Food demonstration skills

Statement on Teaching, Learning and Assessment

Students are encouraged to engage in active learning during tutorials and practicals. Team work is an integral element of the practical classes and students are expected to take joint responsibility for planning and presenting a food demonstration which assesses organisational, practical, and oral communication skills. Student centred learning is encouraged throughout the project.

Teaching and Learning Work Loads

Total 200
Lecture 6
Tutorial/Seminar 6
Supervised Practical Activity 15
Unsupervised Practical Activity 6
Assessment 60
Independent 107

Guidance notes

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 2019/10 , and may be subject to change for future years.