Please note
This document only provides information for the academic year selected and does not form part of the student contract
School:
Huddersfield Business School
Credit Rating:
20
Level (including FHEQ):
F (FHEQ Level 4)
Graded or Non Graded:
Graded
Version Valid From:
2024-09-01
Module Leader:
Bhavana Varma
Version Number
2024.01
Learning Methods
Lecture
Guided Independent Study
Synopsis
This module delves into the basic principles of nutrition and their impact on culinary fundamentals. It explores the intricate relationship between food choices and health, emphasising the role of nutrients in maintaining well-being. Additionally, the module addresses the nuances of special diets, equipping culinary professionals with the knowledge to accommodate… For more content click the Read More button below.
Learning Strategy
Lectures will develop theoretical and conceptual material. Practical will allow students to demonstrate their skills and knowledge of Food Production. Supporting material will be made available through the University’s VLE.
Lectures will develop theoretical and conceptual material. Practical will allow students to demonstrate their skills and knowledge of Food Production. Supporting material will be made available through the University’s VLE.
Outline Syllabus
This module explores the fundamental principles of nutrition and their application in the culinary management, emphasising the role of a balanced diet in promoting overall health and well-being. You will gain an understanding of the nutritional requirements for different age groups and lifestyles, as well as the impact of various… For more content click the Read More button below.
Learning Outcomes
On successful completion of this module students will
1.
Gain knowledge of the basic principles of nutrition, including macronutrients, micronutrients, and their roles in the human body
2.
Gain understanding of dietary choices with their impact on health and well-being, considering factors such as chronic diseases, energy levels, and mental health
3.
Gain appreciation of the importance of menu planning and balanced diet for maintaining and improving health
4.
Be able to calculate the nutritive value of serving portions and plan menus based on the standardised dietary guidelines
5.
Be able to interpret food labels accurately, understanding key information related to nutritional content, additives, and allergens, to make informed choices in food preparation
Formative Assessment
Assessment 1: Quizzes / polls
Assessment 2: Practice exam/test
Assessment 3: Oral presentation/assessment
Summative Assessment
Assessment 1: Written Assignment
Assessment 2: Exam
Assessment Criteria
The assessment criteria are as set out in the Huddersfield Business School Assessment Guidelines. The guidelines provide criteria for the assessment of both coursework and examination.
The assessment criteria are as set out in the Huddersfield Business School Assessment Guidelines. The guidelines provide criteria for the assessment of both coursework and examination.