Program Overview

Unit Overview

The unit UNMC594 - Advanced Culinary Nutrition Science in Practice - Practical is designed to provide students with advanced food planning, preparation, cooking, and presentation skills. Building on the learnings from UNMC593 Advanced Culinary Nutrition in Practice THEORY, this microcredential aims to enable students to become influencers of dietary intake in various settings.

Unit Rationale, Description, and Aim

The unit focuses on the relationships between food, perceptions of food, the eating environment, and food and beverage intake. It aims to help students acquire complex, high-level practical and research skills to solve nutrition-related problems through innovative preparation, cooking, and presentation of food.

Campus Offering

No unit offerings are currently available for this unit.

Prerequisites

Students must have completed UNMC593 Advanced Culinary Nutrition Science in Practice - Theory or provide evidence of prior learning equivalent to this unit.

Learning Outcomes

To successfully complete this unit, students will be able to:

1. Formulate, execute, and present a culinary nutrition science research project to effectively answer a nutrition-related research question.
2. Use safe, creative, and innovative food planning, preparation, cooking, and styling techniques for targeted eating environments.
3. Demonstrate teamwork and advanced leadership skills in a commercial kitchen environment.

Content

Topics will include:

• Advanced sensory analysis
• Food styling principles
• Scientific principles of preparation and cooking methods
• Culinary science research
• Advanced food preparation and cooking techniques
• Working as a team in a commercial cooking environment

Assessment Strategy and Rationale

The assessment consists of a 2-part task where students undertake a small and specific culinary nutrition science research project. The project is submitted in two parts: a group presentation and an individual written report.

Overview of Assessments

• Research Project: Enables students to demonstrate their ability to innovatively develop, execute, and present the results of a relevant experiment to answer a research question.
  • Presentation of project: 30%
  • Written report: 70%

Learning and Teaching Strategy and Rationale

The microcredential content will be completed over a 2-week intensive or equivalent teaching period. The approaches used are constructively aligned to support students' learning and maximize their achievements.

Representative Texts and References

• Blumenthal, H. (2008). The Big Fat Duck Cookbook.
• Segnit, N. (2010). The Flavour Thesaurus.
• Spence, C. (2017).
• The Science of Taste Symposium. (2014).
• This, H. (2008). Molecular Gastronomy: Exploring the Science of Flavor.
• This, H. (2010). Kitchen Mysteries: Revealing the Science of Cooking.
• Vega, C., Ubbink, J., & van der Linden E. Ed. (2013). The Kitchen as Laboratory: Reflections on the Science of Food and Cooking.

Credit Points and Year

• Credit points: 5
• Year: 2026