FOOD SC 1000RG - 'Farm-Gate to Fork' - Food Production I
Regency Park - Semester 1 - 2024
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General Course Information
Course Details
Course Code FOOD SC 1000RG Course 'Farm-Gate to Fork' - Food Production I Coordinating Unit Food Science Term Semester 1 Level Undergraduate Location/s Regency Park Units 3 Contact Up to 6 hours per week Available for Study Abroad and Exchange Y Restrictions Restricted to Bachelor of Food and Nutrition Science students Assessment Written final exam, online quiz, practical reports and written assignment Course Staff
Course Coordinator: Rai Peradka
Name Role Building/Room Email Mr. Rai Peradka Lecturer TAFE SA Regency Campus rai.peradka@tafesa.edu.au Denise Riches Lecturer TAFE SA Regency Campus denise.riches@tafesa.edu.au Course Timetable
The full timetable of all activities for this course can be accessed from .
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Learning Outcomes
Course Learning Outcomes
1 Identify and describe key food processing methods related to food production with a focus on the Australian context. 2 Demonstrate familiarity and competence with the practical skills, terminology and techniques used to process food. 3 Recognise risks relevant to food production. 4 Explain the role of a food technologist in the formation and production of foods. University Graduate Attributes
This course will provide students with an opportunity to develop the Graduate Attribute(s) specified below:
University Graduate Attribute Course Learning Outcome(s) Attribute 1: Deep discipline knowledge and intellectual breadth
Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.
1-4 Attribute 2: Creative and critical thinking, and problem solving
Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.
1-4 Attribute 3: Teamwork and communication skills
Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.
1-4 Attribute 4: Professionalism and leadership readiness
Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.
1-4 Attribute 5: Intercultural and ethical competency
Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.
1-4 Attribute 8: Self-awareness and emotional intelligence
Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.
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Learning Resources
Online Learning
MyUni: Teaching materials and course documentation will be posted on the MyUni website (). -
Learning & Teaching Activities
Learning & Teaching Modes
1 x 2 hour lecture and 1 x 4 hour practical per week
Workload
The information below is provided as a guide to assist students in engaging appropriately with the course requirements.
A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).Learning Activities Summary
Students are divided into 2-3 groups (A,B,C) and rotate through a series of practicals
Week 1 2 3 4 5 6 7 8 9 10 11 12 Lectures Introduction to the course
Overview of the food production industryFood safety & hygiene
Food spoilage & quality controlFood processing methods and regulations
Occupational health & safety in the food industryFruit & Veg:
farm-gate to forkConfectionery Meat:
farm-gate to forkGrains & Cereals:
farm-gate to forkDairy:
farm-gate to forkProcessed foods New
product developmentFood
testingR
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nPracticals A Hygiene in food production
Hygiene in food production
Fermentation
(Lactic)Meat cuts Confectionery Meat preservation
(Curing)Dairy Ice cream production
New Product development
GrainsProcessed Foods
(tomato sauce)Food tests (apple juice
B Hygiene in food production
Hygiene in food production
Confectionery
Fermentation
(Lactic)
Meat cuts
Ice cream production
Meat preservation
(Curing)
Dairy
Food tests (apple juice
New Product development
Grains
Processed Foods
(tomato sauce)
C Hygiene in food production
Hygiene in food production
Meat cuts
Confectionery
Fermentation
(Lactic)
Dairy
Ice cream production
Meat preservation
(Curing)
Dairy
Food tests (apple juice
New Product development
Grains
Specific Course Requirements
This course takes place off-site at Regency Park, TAFE SA, making use of the TAFE specialised facilities and industry expertise in the relevant areas of food production.
One-day timetabling is used to decrease travel time between campuses.
Each lecture block is followed by a practical. Students will be divided into 2-3 practical streams and rotated through a series of practicals over the semester, 1 per week.
Attendance at practicals is mandatory
The lectures prior to the practical sessions provide the theory and concepts required to complete the practical. -
Assessment
The University's policy on Assessment for Coursework Programs is based on the following four principles:
- Assessment must encourage and reinforce learning.
- Assessment must enable robust and fair judgements about student performance.
- Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
- Assessment must maintain academic standards.
Assessment Summary
Assessment task Task Type Due Weighting Hurdle Learning Outcome Online Quiz Formative & Summative Week 6 15% No LO 1,3,4 Practical Report #1 Formative & Summative Week 4 15% No LO 1-3 Practical Report #2 Formative & Summative Week 8 15% No LO 1-3 Written Assignment Formative & Summative Week 13 15% No LO 1-3 Final exam Summative Exam Period 40% No LO 1-4 Assessment Related Requirements
Practical attendance is compulsoryAssessment Detail
On-line Quiz (15%)
Students complete an online quiz consisting of multiple choice and short answer questions. The quiz will cover the lecture content from Weeks 1 to 4. It is an open book test. Students will be allowed a set time to complete the test and are allowed to do the test once only.
Written Assignment (15%)
Students work individually to research and briefly describe a specified food production process, addressing the required parameters which characterise this production method. Word Count - 1200 words.
Students also answer a series of short-answer questions about this particular method of food production.
Practical Report #1 (15%)
Students will be required to complete a report following the meat preservation practical. This report will involve students answering a series of short-answer questions regarding the relevant preservation method and preparing a HACCP chart for the production of this particular type of product.
Practical Report #2 (15%)
Students are required to complete a series of tests and analysis of a specified food product. Test results will be documented, interpreted and discussed in a formal practical report. A template will be provided for the report .
Final 2 hour Theory Exam (40%)
The final theory exam will examine all components of the course. It will consist of multiple choice and short answer questions.Submission
Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni. Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.
Penalty for Late Submission of Assessment Tasks
Assessment tasks must be submitted by the stated deadlines. There will be a penalty for late submission of assessment tasks: the submitted work will be marked ‘without prejudice’ and 10% of the obtained mark will be deducted for each working day (or part of a day) that an assessment task is late, up to a maximum penalty of 50% of the mark attained. An examiner may elect not to accept any assessment task that a student wants to submit after that task has been marked and feedback provided to the rest of the class.
Course Grading
Grades for your performance in this course will be awarded in accordance with the following scheme:
M10 (Coursework Mark Scheme) Grade Mark Description FNS Fail No Submission F 1-49 Fail P 50-64 Pass C 65-74 Credit D 75-84 Distinction HD 85-100 High Distinction CN Continuing NFE No Formal Examination RP Result Pending Further details of the grades/results can be obtained from Examinations.
Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.
Final results for this course will be made available through .
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Student Feedback
The University places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.
SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the University to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
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Student Support
- Academic Integrity for Students
- Academic Support with Maths
- Academic Support with writing and study skills
- Careers Services
- Library Services for Students
- LinkedIn Learning
- Student Life Counselling Support - Personal counselling for issues affecting study
- Students with a Disability - Alternative academic arrangements
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Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
- Academic Credit Arrangements Policy
- Academic Integrity Policy
- Academic Progress by Coursework Students Policy
- Assessment for Coursework Programs Policy
- Copyright Compliance Policy
- Coursework Academic Programs Policy
- Intellectual Property Policy
- IT Acceptable Use and Security Policy
- Modified Arrangements for Coursework Assessment Policy
- Reasonable Adjustments to Learning, Teaching & Assessment for Students with a Disability Policy
- Student Experience of Learning and Teaching Policy
- Student Grievance Resolution Process
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Fraud Awareness
Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.
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