Unit rationale, description and aim
Special diets are not a new phenomenon yet in recent years the perceived and real need for foods for special diets has increased dramatically. Through a contemporary analysis of the place of special diets within our modern foodscape, this microcredential builds on UNMC595 Food for Special Diets in Practice - Theory and facilitates students’ application of evidence-based diets for the maintenance of health and treatment of disease. Students will be expected to apply advanced food/ingredient and menu knowledge, critical understanding of special diet food regulations and food service standards and utilise their highly advanced food planning, preparation, and cooking skills to prepare a range of foods to meet the requirements of specific diets.
This microcredential aims to assist students to use practical elements of contemporary diets to support meaningful messages and communicate this to audiences in highly engaging and influential formats.
Learning outcomes
To successfully complete this unit you will be able to demonstrate you have achieved the learning outcomes (LO) detailed in the below table.
Each outcome is informed by a number of graduate capabilities (GC) to ensure your work in this, and every unit, is part of a larger goal of graduating from ACU with the attributes of insight, empathy, imagination and impact.
Explore the graduate capabilities.
Illustrate expert planning, preparation, and cooki...
Learning Outcome 01
Practically apply the scientific evidence related ...
Learning Outcome 02
Present evidence-based practical examples of foods...
Learning Outcome 03
Content
Topics will include:
Practical bases of modified texture, energy and protein diets and foods
Practical bases of modified macronutrient diets and foods, limited examples provided below
Gluten-free
Wheat-free
Modified lactose
Modified fibre
Low, no-carbohydrate
Low, no sugar
Modified sweetener
Modified fat
Low FODMAPs
Vegetarian and veganism
Carbohydrate counting
Portion control
Ketogenic diet
Paleo diet
Practical bases of modified micronutrient/other bioactive components of diets and foods, limited examples below
Sodium
Antioxidants
Practical based of modified other
Specific food inclusions or exclusions
Allergens and intolerances
Elimination Diets
Menu planning principles for pregnancy and aged care
Advanced food preparation and cooking techniques
Workflow planning
Practical food and nutrition writing for multimedia
Assessment strategy and rationale
In this microcredential, two assessment tasks are sequenced to progressively support students learning in alignment with the learning and teaching strategy.
The first assessment task requires students to demonstrate practical application of the knowledge and skills required to prepare foods for special diets that meet regulatory requirements (where appropriate). This task provides students with practical-by-practical assessment and feedback on their ability to prepare and cook specific foods/meals.
The second assessment task allows students to bring together their theoretical and practical knowledge, understanding and skills of food for special diets and communication for popular media in a written task that requires critical writing skills pitched at diverse audiences.
Combined, these assessment tasks will allow microcredential coordinators to assess students’ demonstration of the learning outcomes. Students demonstrate achievement of every learning outcome and a minimum mark of 50% for each assessment task to pass the microcredential.
Overview of assessments
Practical assessment: Enables students to demons...
Practical assessment:
Enables students to demonstrate their develop of advanced culinary skills for special diets and efficient work practice in a commercial kitchen environment
40%
Written assessment task: Enables students to cre...
Written assessment task:
Enables students to create elements in a media portfolio suitable for publication across popular media formats that uses scientific and practical evidence to refute/support a contemporary diet approach
60%
Learning and teaching strategy and rationale
The microcredential content will be completed over the teaching period and at students' own pace in their own kitchens. Students will be assisted to share their work and create a collaborative learning environment through online forums and sharing platforms with high visual impact. The microcredential begins by building on the theoretical knowledge gained in UNMC95 Food for Special Diets in practice - Theory and assists students apply their learning through practical skills development in the kitchen and communication of outputs through meaningful messaging of foods for special diets.
The approaches used in this microcredential have a constructively aligned developmental sequence designed to progressively, and logically, support students’ learning in ways that maximise the perceived (and actual) relevance and value of each activity. It is expected to engender high levels of engagement, efficiency, and effectiveness in students’ study behaviours, and to maximise their learning achievements. This strategy and these approaches will allow students to meet the aim and learning outcomes of the microcredential. Learning and teaching approaches will reflect respect for the individual as an independent learner. Students will be expected to take responsibility for their learning and to participate actively in learning activities.