Description
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 a multi component food recipe.
Aims
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
Teaching and Learning Work Loads
| Teaching and Learning Method | Hours |
| Lecture | 6 |
| Tutorial/Seminar | 6 |
| Practical Activity | 21 |
| Assessment | 60 |
| Independent | 107 |
| 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.
