Course Title: Identify nutritional fundamentals
Part A: Course Overview
Program: C5184 Diploma of Food Science & Technology
Course Title: Identify nutritional fundamentals
Portfolio: SEH Portfolio Office
Nominal Hours: 20
Regardless of the mode of delivery, represent a guide to the relative teaching time and student effort required to successfully achieve a particular competency/module. This may include not only scheduled classes or workplace visits but also the amount of effort required to undertake, evaluate and complete all assessment requirements, including any non-classroom activities.Course Code |
Campus |
Career |
School |
Learning Mode |
Teaching Period(s) |
ONPS5217 |
City Campus |
TAFE |
155T Vocational Health and Sciences |
Face-to-Face |
Term2 2011 |
Course Contact: Afsaneh Porzoor
Course Contact Phone: +61 3 9925 4876
Course Contact Email: afsaneh.porzoor@rmit.edu.au
Course Description
This unit covers the skills and knowledge required to identify the fundamentals of nutrition as they relate to the food processing industry.
Pre-requisite Courses and Assumed Knowledge and Capabilities
There are no prerequisites for this course.
National Competency Codes and Titles
National Element Code & Title: |
VBP039 Identify nutritional fundamentals |
Elements: |
1. Identify possible food sources of key nutrients 2. Identify the principles of food digestion and absorption 3. Review Australian nutrition policies and strategies. 4. Evaluate the nutritional contribution of processed foods to the Australian diet. |
Learning Outcomes
This is a competency based unit
Overview of Assessment
Written and/or oral questioning to assess knowledge and understanding
Research assignment of specific area food processing
Case studies
Students obtain a result of competent (C) or not yet competent (NYC)
Results will also be graded.
Student must pass each Assessment task to demonstrate Competence.