Course Name Basic Food Preparation and Nutrition

Course
Course Code SHPL1112
Name Basic Food Preparation and Nutrition
Course Incorporate the use of technology in demonstrating accurate food
Course Code SHPL1112
Learning
Course preparation
Identify and(CLO4)
apply scientific principles of food selection and
Outcome
Learning preparation in order to retain nutritive value and produce quality
PLO Cluster PLO6products
(DS -Digital Skills)
Outcome food through a group food project (CLO3)
Taxonomies Scholarship Skills (SC1) – Ability to seek and manage relevant
PLO Cluster PLO10 (ENT -Entrepreneurship)
information from a variety
(ES2) of sourcesto use innovative methods in
Taxonomies Enterprising Skills – Ability
Assessment Kitchen Wizard Project 2 (iCook Video)
dealing with issues
Methods
Assessment Kitchen Wizard Project 1 (Food Sale and Freemeal)
Marks % 10
Methods
Assignment This is a group assignment where the students will leverage
Marks % 20
Overview technology to create an engaging
where the and informative food
Assignment This is a group assignment students will have to
preparation demonstration
project whilewhile promoting healthy
eatingeating and
Overview conduct a food promoting healthy and well-
well-being. Youalsowill raise
also awareness
raise awareness
amongamong theby
public by
being. You will the public sharing
sharing your culinary skills and knowledge.
your culinary skills and knowledge.
Assignment 1. Choose betweenare two project options: free meal orfree
food selling.
Assignment 1. Students going to conduct two projects: meal and
Instructions 2. Create
foodaselling.
high-quality video that captures the entire cooking
Instructions
process, from ingredient
evidencepreparation to plating. Emphasize the
2. Prepare that captures the entire cooking
nutritional aspects of the dish. preparation to plating. Emphasize
process, from ingredient
3. Makethesure the video consists of exploring the nutritional value
nutritional aspects of the dish.
and3.health
Make benefits
sure the of the consists
dish or offood product,
report exploring the identifying
nutritional
essential ingredients, equipment,
value and health benefitsand
of preparation
the dish ortechniques.
food product,
4. Additional point, the students may emphasize the importance
identifying essential ingredients, equipment, and
of the meal's or product's contribution to overall health and well-
preparation techniques.
being.
4. The studentspoint,
may also
the provide
studentstipsmay
on balanced nutrition
Additional emphasize the
and dietary guidelines
of that
the related
meal'sto or
theproduct's
dish.
importance contribution to
Submission Submit the video on the last week of the class and be prepared
overall health and well-being. The students may also
for presentation
provide tips on balanced nutrition and dietary guidelines
that related to the dish.
Submission Submit the report on the last week of the class and be prepared
for presentation