SchoolAllied Heath, Human Services & Sport

Credit points15

Subject Co-ordinatorSusan McLeod

Available to Study Abroad/Exchange StudentsNo

Subject year levelYear Level 1 - UG

Exchange StudentsNo

Available as ElectiveNo

Learning ActivitiesN/A

Capstone subjectNo

Prerequisites Students must be admitted in one of the following: HBFN, HBFNX, HOUA and must have passed [SCI18 or CHM101]

Co-requisitesN/A

Incompatible subjectsN/A

Equivalent subjectsDIE1FFU OR DTN1FFU OR DTN1CFC

Quota Management StrategyN/A

Quota-conditions or rulesN/A

Special conditionsThis subject is offered via Open Universities Australia. La Trobe University students can undertake this subject as part of a cross institutional enrolment under certain circumstances , and must seek approval from the Bachelor of Food and Nutrition Course Coordinator for eligibility. Due to the nature of the subject content and online delivery, enrolments are generally not permitted past the published OUA enrolment date for the study period. In this subject you will be required to complete cooking and food science practicals/assessment tasks in your own kitchen or one you arrange to access. You will need to purchase ingredients and have access to standard kitchen equipment including a digital thermometer and digital scales. Cooking or handling foods from across all food groups (including red meat, eggs and milk) is part of the required coursework. Sensory analysis requiring the tasting of food, is at your discretion to accommodate special dietary requirements. Students should direct any questions to the Course Coordinators prior to enrolment.

Minimum credit point requirementN/A

Assumed knowledgeN/A

Career-focusedNo

Work-based learningNo

Self sourced or Uni sourcedN/A

Entire subject or partial subjectN/A

Total hours/days requiredN/A

Location of WBL activity (region)N/A

WBL addtional requirementsN/A