This practical course will assist you in developing the skills required for designing, producing and evaluating menus for diverse population groups. Provided as a four week intensive, you will take part in a combination of classroom activities and kitchen workshops. You will learn how to design prepare, and evaluate an appropriate menu and modify recipes for special dietary requirements, and be given an introduction to basic cookery skills which will enable you to cook and prepare foods that have high sensory appeal. You will also be provided with an introduction to food photography.
- (NUT202 or NUT203) and NUT205 and enrolled in Program SC354 and consent required from Course Coordinator
- Semester of offer: *
- Sippy Downs: Session 1, Session 5
- Student contribution band:
- Band 2
- Tuition fee:
- Allied Health:
- Census date:
- Academic Calendar
- Class Timetable:
- View class timetables for this course
* Semester of offer is subject to change.
NUT303 Course Outline session 5, 2017 (PDF 745KB) Students enrolled in this course should check the course Blackboard site to ensure that they are accessing the most recent approved version of the course outline.
For PDF documents you must have the free Adobe Acrobat Reader, which can be downloaded from the Adobe Download page.