FOOD SC 1000RG - 'Farm-Gate to Fork' - Food Production I

Regency Park - Semester 1 - 2020

This course provides an introduction to food production in Australia from farm gate to fork. Students participate in food production practicals, applying knowledge and skills across each of the food groups guided by industry experts. Students will refer to the evidence-base to differentiate between common food myths and the science underpinning safe and suitable food production. Students experience the role of a food technologist in commercial food production.

  • General Course Information
    Course Details
    Course Code FOOD SC 1000RG
    Course 'Farm-Gate to Fork' - Food Production I
    Coordinating Unit School of Agriculture, Food and Wine
    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
    Course Description This course provides an introduction to food production in Australia from farm gate to fork. Students participate in food production practicals, applying knowledge and skills across each of the food groups guided by industry experts. Students will refer to the evidence-base to differentiate between common food myths and the science underpinning safe and suitable food production. Students experience the role of a food technologist in commercial food production.
    Course Staff

    Course Coordinator: Rai Peradka

    NameRoleBuilding/RoomEmail
    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 Course Planner.

  • 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)
    Deep discipline knowledge
    • informed and infused by cutting edge research, scaffolded throughout their program of studies
    • acquired from personal interaction with research active educators, from year 1
    • accredited or validated against national or international standards (for relevant programs)
    1-4
    Critical thinking and problem solving
    • steeped in research methods and rigor
    • based on empirical evidence and the scientific approach to knowledge development
    • demonstrated through appropriate and relevant assessment
    1-4
    Teamwork and communication skills
    • developed from, with, and via the SGDE
    • honed through assessment and practice throughout the program of studies
    • encouraged and valued in all aspects of learning
    1-4
    Career and leadership readiness
    • technology savvy
    • professional and, where relevant, fully accredited
    • forward thinking and well informed
    • tested and validated by work based experiences
    1-4
    Intercultural and ethical competency
    • adept at operating in other cultures
    • comfortable with different nationalities and social contexts
    • Able to determine and contribute to desirable social outcomes
    • demonstrated by study abroad or with an understanding of indigenous knowledges
    1-4
    Self-awareness and emotional intelligence
    • a capacity for self-reflection and a willingness to engage in self-appraisal
    • open to objective and constructive feedback from supervisors and peers
    • able to negotiate difficult social situations, defuse conflict and engage positively in purposeful debate
    1-4
  • Learning Resources
    Online Learning
    MyUni: Teaching materials and course documentation will be posted on the MyUni website (http://myuni.adelaide.edu.au/).
  • 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 industry
    Food safety & hygiene

    Food spoilage & quality control
    Food processing methods and regulations

    Occupational health & safety in the food industry
    Fruit & Veg:


    farm-gate to fork
    Confectionery Meat:


    farm-gate to fork
    Grains & Cereals:

    farm-gate to fork
    Dairy:


    farm-gate to fork
    Processed foods New
    product development
    Food
    testing
    R
    e
    v
    i
    s
    i
    o
    n
    Practicals
    A

    Hygiene in food production

    Hygiene in food production

    Fermentation

    (Lactic)

    Meat cuts Confectionery

    Meat preservation

    (Curing)

    Dairy

    Ice cream production

    New Product development
    Grains

    Processed 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:

    1. Assessment must encourage and reinforce learning.
    2. Assessment must enable robust and fair judgements about student performance.
    3. Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
    4. Assessment must maintain academic standards.

    Assessment Summary
       Assessment task                   Task Type DueWeightingHurdleLearning 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 compulsory
    Assessment 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 Access Adelaide.

  • 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.

  • Student Support
  • Policies & Guidelines
  • 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’s disciplinary procedures.

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