School: Allied Health, Human Services & Sport (Pre 2022)

Credit points: 15

Subject Co-ordinator: Susan McLeod

Available to Study Abroad/Exchange Students: No

Subject year level: Year Level 3 - UG

Exchange Students: No

Available as Elective: No

Learning Activities: N/A

Capstone subject: Yes

Prerequisites: Must be admitted in one of the following courses: HBFN, HBFNX, HOUA and have passed DTN102 or equivalent

Co-requisites: N/A

Incompatible subjects: N/A

Equivalent subjects: DTN402 OR DTN3FSF

Quota Management Strategy: N/A

Quota-conditions or rules: N/A

Special conditions: This 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 requirement: N/A

Assumed knowledge: N/A

Career-focused: No

Work-based learning: No

Self sourced or Uni sourced: N/A

Entire subject or partial subject: N/A

Total hours/days required: N/A

Location of WBL activity (region): N/A

WBL addtional requirements: N/A