| CODE | HPN1011 | ||||||||||||
| TITLE | Food Preparation Skills for Health and Wellness (1) | ||||||||||||
| UM LEVEL | 01 - Year 1 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This study-unit will look at health, wellness and society and impart knowledge and skills on relevant food preparation and practical procedures. The study-unit will initially address basic skills of food preparation, time management and organisation, and also address other aspects such as food preparation of the commodities, budgeting, hygiene and a practical approach. The unit will then address novel ingredients and menu planning, and cooking for different dietary needs, different emerging diets. A hands on approach will be used throughout. Study-Unit Aims: The aim of this unit will be to instil healthy attitudes and behaviours towards food and drink and support students to become skilled in management of time, organisation, safety, hygiene, planning and food choices in relation to basic preparation of food. It will showcase novel ingredients and foods available on the market and help students gain skills in preparing diets or meals for people with different needs as per their stage in the lifecycle. Students will prepare, cook and serve different menus economically, practically and with skill, appropriately using staple and novel ingredients whilst also being aware of the many allergens found in food, food intolerances and how to deal with them in food preparation. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Plan meals, menus and diets suitable for different individuals and occasions; - Prepare food in a practical, economical, organised way and according to the nutrition guidelines; - Discuss different diets, allergens, needs, and ingredients based on online research; - Explain the importance of good health and use this knowledge in the different food choices used in food preparation according to sample individual and family profiles; - Explain the health and safety procedures to be followed when using each method of food preparation; - List the sources where the nutritional values of food items can be found. 2. Skills: By the end of the study-unit the student will be able to: - Prepare various ingredients according to the appropriate method; - Demonstrate the skills required to carry out different methods of food preparation; - Demonstrate safe, hygienic working practices for each method of cookery; - Produce menu items suitable for special diets and different needs; - Evaluate the differences between each method of food preparation using different ingredients; - Practise analysing basic recipes for nutritional value. Main Text/s and any supplementary readings: - Campbell, J., Foskett, D., and Ceserani V., (2011), Practical Cookery, 11th edition Hodder Education, UK. - Davies, J., (2000), Hammond's Cooking Explained, 4th edition, Longman, UK. - Mugliett, K., (2010), Seasonal and Sustainable: Cooking for Healthy Living, Allied Publishers, Malta. |
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| STUDY-UNIT TYPE | Practical | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Christine Zammit |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2024/5. It may be subject to change in subsequent years. |
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