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PDC85349 - Food Technology

Course Details

Course Summary

This Food Technology Professional Development Workshop will provide you with some foundational practical skills to teach Years 7-10 Food Technology and Hospitality classes. During the 3 days, you will engage in a variety of cookery activities and learn how to make lesson adjustments for a diverse range of student abilities. The workshop aims to provide a practical hands-on experience where you will learn a range of techniques essential for teaching food skills. Regardless of your cookery experience, daily activities can be negotiated to either “teach you the basics” or extend your existing skills. You will learn strategies for managing a school-based kitchen environment and adhering to risk management, food safety practices and workplace health and safety policy.

Resources provided for participants:
All ingredients and consumables are provided.

Clothing requirement: 
Participants are required to adhere to all Workplace Health and Safety requirements for working in a school-based practical workshop environment which must include covered non-slip footwear and suitable protective clothing.

Dates, times and venue information:
This Professional Development Workshop is held every year during the April Queensland school holidays.
This workshop is only offered in Rockhampton.

Requirements - To Be Eligible

For your application to be considered, you must meet the following entry requirements.

Entry Requirements

Applicants must hold current teacher registration within an Australian State or Territory.

Course Details

Course Type Short Course (Professional Development)
Student Availability
  • Domestic
Fees
Full Fee No data available.
Application Mode
  • Other
How to Apply

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Study Area
  • Education and Humanities
  • Hospitality and Beauty
  • Work and Study Preparation
Skill Area
  • Cookery
  • Education Support
  • Food Processing
  • Hospitality
  • Process/Manufact Food

Admission Codes

Domestic Students
Tertiary Admission Centre Codes (TAC) Codes 		Not Applicable
International Students
CRICOS Codes 		Not Applicable

Student Outcomes, Career Opportunities and Occupations

Undertaking this Professional Development Workshop enables students to partially meet their Continuing Professional Development obligations and industry update requirements in their profession. Upon successful completion of the Professional Development Workshop, students will be awarded a Continuing Professional Development (CPD) hours Certificate of Completion.

A successful 21-hour Certificate of Completion will allow a student to RPL the 3-day Residential School for the EDVT11021 Food Technology unit, if they enrol in the CC10 Diploma of Secondary School Teaching. All other content and assessment will need to be completed.  

Subject Area Specialisation Qualification:

Designed as a formal professional development opportunity, the Diploma of Secondary School Teaching (CC10) equips teachers with a new teaching area qualification and a thorough understanding of specialised pedagogical content knowledge and skills.

High-Risk Activity Compliance:

Out-of-field teachers in high-risk classrooms such as kitchens, sewing rooms, manual arts workshops and science labs in subjects such as Home Economics/Hospitality, Industrial Technology and Design, Design and Technologies (food and materials), Chemistry and HPE pose a risk to teacher and student safety. Specialised training and a formal qualification are desirable and recommended.

Find Out More:

Visit Diploma of Secondary School Teaching - CQUniversity 

Course Structures

Study Mode Definitions

  • Online: Online courses provide the flexibility to study without normally requiring a student to visit a campus. Course content is studied through a number of means including the use of online discussion forums, electronic library resources, by contacting lecturers and teachers, and receiving study materials online/electronically. Work integrated learning, including placements, may be included in some courses.
  • On-campus: Students studying in on-campus mode typically are expected to attend and participate in regular, structured on-campus teaching and learning activities throughout the University’s academic term. These activities may include lectures, tutorials, workshops and practice, online or other activities and normally will be timetabled at a CQUniversity campus or approved delivery site.
  • Mixed Mode: Students studying in mixed mode will participate in a combination of online learning activities in addition to site-specific learning activities, which may include residential schools, co-op placements and/or work-integrated learning as a compulsory requirement of a unit. The additional site-specific learning activities are what differentiates a mixed-mode unit from an online unit.

*All study modes may include Vocational placement and/or work integrated learning.

Select a course structure below to view the delivery details, including the different study modes offered for each structure.

Workshop

Professional Development Workshop is 21 hours.

  • On-campus
No units are associated with this course


Course Assessment Information

RPL - Students who have previous informal and formal learning need to advise their trainer/assessor prior to enrolment. If the student wishes to apply for an RPL they need to apply to the RPL Centre.
Credit transfer - If credit for relevant formal qualifications is sought, then the process will be actioned after the student has enrolled in at least one unit of competency as directed by the relevant trainer/assessor. The Trainer/Assessor will work with the student on their credit transfer application, and provide advice and support as necessary.
Assessment Types
Workshop
Course Learning Outcomes
  1. Discern and apply a range of practical and theoretical cookery skills and techniques appropriate to food specialisation contexts in secondary schools
  2. Adhere to food safety practices, risk assessment procedures, and comply with relevant hospitality industry regulations and requirements when engaging in kitchen operations, food production and food service
  3. Investigate complex factors that impact food production and consumption
  4. Develop and create designed food solutions using design processes and production skills in a food specialisation context.

Assessment

  • 3-days participation in practice skills activities
Where and when can I start?
Please view the more details information for any additional information related to this course.

There are currently no intakes for this course.
More Details
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