نظرة عامة على البرنامج

Program Overview

The Culinary Science for Teachers Professional Development Workshop is designed to provide foundational food science knowledge and practical skills for teaching Years 7-12 food classes. The 3-day workshop aims to offer practical hands-on experience, where participants learn to perform food experiments with secondary school students in engaging ways.

Program Structure

• Duration: 21 hours, held over 3 days
• Study Mode: On Campus
• Course Code: PDC85340
• Fee: $750 (Full)
• Dates and Venue: Held annually during the September Queensland school holidays in Rockhampton

Program Details

• Resources Provided: All ingredients and consumables are provided for participants.
• Assessment Tasks: Participants receive an information sheet and assessment tasks upon registration and payment, which must be completed prior to attendance.
• Clothing Requirements: Participants must adhere to Workplace Health and Safety requirements, including covered non-slip footwear and suitable protective clothing.

Career Opportunities

• Continuing Professional Development (CPD): Undertaking this workshop enables students to meet their CPD obligations and industry update requirements.
• Certificate of Completion: Upon successful completion, students are awarded a CPD hours Certificate of Completion.
• Recognition of Prior Learning (RPL): A successful completion of the workshop can lead to RPL for the 3-day Residential School for the EDSE13001 Culinary Science for Teachers unit in the CC10 Diploma of Secondary School Teaching.

Entry Requirements

• Teacher Registration: Applicants must hold current teacher registration within an Australian State or Territory.

Learning Outcomes

• Design and Perform Food Experiments: Develop practical skills associated with cookery and recipe construction.
• Teaching Cookery Skills: Recognize and apply skills, sequences, and processes required for teaching a range of cookery skills.
• Workplace Health and Safety: Apply appropriate workplace health and safety practices for cookery.

Assessment

• Participation in Practical Skills Activities: 3-day participation is mandatory.
• Optional Assessments: Teacher demonstration of a food experiment, self-reflection, and peer assessment are recommended but not required.

Program Benefits

• Professional Development: Enhances teaching skills and knowledge in culinary science.
• Industry Update: Meets industry update requirements for teachers.
• Specialized Training: Provides specialized training for out-of-field teachers in high-risk classrooms, ensuring compliance with Workplace Health and Safety policy requirements.