FOOD SC 1000RG - 'Farm-Gate to Fork' - Food Production I

Regency Park - Semester 1 - 2025

This course provides an introduction to food production in 最新糖心Vlog from farm gate to fork. Students participate in food production practicals, applying knowledge and skills across each of the food groups guided by industry experts. Students will refer to the evidence-base to differentiate between common food myths and the science underpinning safe and suitable food production. Students experience the role of a food technologist in commercial food production.

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Course Details

Course Code	FOOD SC 1000RG
Course	'Farm-Gate to Fork' - Food Production I
Coordinating Unit	Food Science
Term	Semester 1
Level	Undergraduate
Location/s	Regency Park
Units	3
Contact	Up to 6 hours per week
Available for Study Abroad and Exchange	Y
Restrictions	Restricted to Bachelor of Food and Nutrition Science students
Assessment	Written final exam, online quiz, practical reports and written assignment

Course Staff

Course Coordinator: Rai Peradka

Name	Role	Building/Room	Email
Mr. Rai Peradka	Lecturer	TAFE SA Regency Campus	rai.peradka@tafesa.edu.au
Denise Riches	Lecturer	TAFE SA Regency Campus	denise.riches@tafesa.edu.au

Course Timetable

The full timetable of all activities for this course can be accessed from .

Course Learning Outcomes

1	Identify and describe key food processing methods related to food production with a focus on the 最新糖心Vlogn context.
2	Demonstrate familiarity and competence with the practical skills, terminology and techniques used to process food.
3	Recognise risks relevant to food production.
4	Explain the role of a food technologist in the formation and production of foods.

最新糖心Vlog Graduate Attribute	Course Learning Outcome(s)
Attribute 1: Deep discipline knowledge and intellectual breadth Graduates have comprehensive knowledge and understanding of their subject area, the ability to engage with different traditions of thought, and the ability to apply their knowledge in practice including in multi-disciplinary or multi-professional contexts.	1-4
Attribute 2: Creative and critical thinking, and problem solving Graduates are effective problems-solvers, able to apply critical, creative and evidence-based thinking to conceive innovative responses to future challenges.	1-4
Attribute 3: Teamwork and communication skills Graduates convey ideas and information effectively to a range of audiences for a variety of purposes and contribute in a positive and collaborative manner to achieving common goals.	1-4
Attribute 4: Professionalism and leadership readiness Graduates engage in professional behaviour and have the potential to be entrepreneurial and take leadership roles in their chosen occupations or careers and communities.	1-4
Attribute 5: Intercultural and ethical competency Graduates are responsible and effective global citizens whose personal values and practices are consistent with their roles as responsible members of society.	1-4
Attribute 8: Self-awareness and emotional intelligence Graduates are self-aware and reflective; they are flexible and resilient and have the capacity to accept and give constructive feedback; they act with integrity and take responsibility for their actions.	1-4

Learning & Teaching Modes

1 x 2 hour lecture and 1 x 4 hour practical per week

Workload

The information below is provided as a guide to assist students in engaging appropriately with the course requirements.

A student enrolled in a 3 unit course, such as this, should expect to spend, on average 12 hours per week on the studies required. This includes both the formal contact time required to the course (e.g., lectures and practicals), as well as non-contact time (e.g., reading and revision).

Learning Activities Summary

Students are divided into 2-3 groups (A,B,C) and rotate through a series of practicals.

Schedule
Week	Lectures	Practicals
		A	B	C
1	Introduction to the course: Overview of the food production industry	Hygiene in food production
2	Food safety & hygiene: Food spoilage & quality control	Hygiene in food production
3	Food processing methods and regulations: Occupational health & safety in the food industry	Fermentation (Lactic)	Confectionery	Meat cuts
4	Fruit & Veg: farm-gate to fork	Meat cuts	Fermentation (Lactic)	Confectionery
5	Confectionery	Confectionery	Meat cuts	Fermentation (Lactic)
6	Meat: farm-gate to fork	Meat preservation: (Curing)	Ice cream production	Dairy
7	Grains & Cereals: farm-gate to fork	Dairy	Meat preservation: (Curing)	Food tests (apple juice)
8	Dairy: farm-gate to fork	Ice cream production	Dairy	New Product development: Grains
9	Processed foods	New Product development: Grains	Food tests (apple juice)	Processed Foods (tomato sauce)
10	New product development	Processed Foods (tomato sauce)	New Product development: Grains	Food tests (apple juice)
11	Food testing	Food tests (apple juice)	Processed Foods (tomato sauce)	New Product development: Grains
12	Revision

Specific Course Requirements

This course takes place off-site at Regency Park, TAFE SA, making use of the TAFE specialised facilities and industry expertise in the relevant areas of food production.

One-day timetabling is used to decrease travel time between campuses.

Each lecture block is followed by a practical. Students will be divided into 2-3 practical streams and rotated through a series of practicals over the semester, 1 per week.

Attendance at practicals is mandatory

The lectures prior to the practical sessions provide the theory and concepts required to complete the practical.

The 最新糖心Vlog's policy on Assessment for Coursework Programs is based on the following four principles:

Assessment must encourage and reinforce learning.
Assessment must enable robust and fair judgements about student performance.
Assessment practices must be fair and equitable to students and give them the opportunity to demonstrate what they have learned.
Assessment must maintain academic standards.

Assessment Summary

Assessment task	Task Type	Due	Weighting	Hurdle	Learning Outcome
Online Quiz	Formative & Summative	Week 6	15%	No	LO 1,3,4
Practical Report #1	Formative & Summative	Week 4	15%	No	LO 1-3
Practical Report #2	Formative & Summative	Week 8	15%	No	LO 1-3
Written Assignment	Formative & Summative	Week 13	15%	No	LO 1-3
Final exam	Summative	Exam Period	40%	No	LO 1-4

Assessment Related Requirements

Practical attendance is compulsory

Assessment Detail

On-line Quiz (15%)
Students complete an online quiz consisting of multiple choice and short answer questions. The quiz will cover the lecture content from Weeks 1 to 4. It is an open book test. Students will be allowed a set time to complete the test and are allowed to do the test once only.

Written Assignment (15%)
Students work individually to research and briefly describe a specified food production process, addressing the required parameters which characterise this production method. Word Count - 1200 words.
Students also answer a series of short-answer questions about this particular method of food production.

Practical Report #1 (15%)
Students will be required to complete a report following the meat preservation practical. This report will involve students answering a series of short-answer questions regarding the relevant preservation method and preparing a HACCP chart for the production of this particular type of product.

Practical Report #2 (15%)
Students are required to complete a series of tests and analysis of a specified food product. Test results will be documented, interpreted and discussed in a formal practical report. A template will be provided for the report .

Final 2 hour Theory Exam (40%)
The final theory exam will examine all components of the course. It will consist of multiple choice and short answer questions.

Submission

Hard copies of assignments must be submitted to the Administration office in Corridor 2 of K Block by the date and time that will be specified. Submission dates will always be dates on which lectures are delivered to avoid the need to travel to the TAFE campus on other days. A cover sheet is required and will be provided via MyUni. Students are urged to contact the lecturer by email if they are unable to submit an assignment by the due date. Assignments will not be accepted after 1 week beyond the due date. Assignments are usually marked and returned with model answers 2 weeks after the due date.

Penalty for Late Submission of Assessment Tasks

Assessment tasks must be submitted by the stated deadlines. There will be a penalty for late submission of assessment tasks: the submitted work will be marked ‘without prejudice’ and 10% of the obtained mark will be deducted for each working day (or part of a day) that an assessment task is late, up to a maximum penalty of 50% of the mark attained. An examiner may elect not to accept any assessment task that a student wants to submit after that task has been marked and feedback provided to the rest of the class.

Course Grading

Grades for your performance in this course will be awarded in accordance with the following scheme:

M10 (Coursework Mark Scheme)
Grade	Mark	Description
FNS		Fail No Submission
F	1-49	Fail
P	50-64	Pass
C	65-74	Credit
D	75-84	Distinction
HD	85-100	High Distinction
CN		Continuing
NFE		No Formal Examination
RP		Result Pending

Further details of the grades/results can be obtained from Examinations.

Grade Descriptors are available which provide a general guide to the standard of work that is expected at each grade level. More information at Assessment for Coursework Programs.

Final results for this course will be made available through .

Student Feedback

The 最新糖心Vlog places a high priority on approaches to learning and teaching that enhance the student experience. Feedback is sought from students in a variety of ways including on-going engagement with staff, the use of online discussion boards and the use of Student Experience of Learning and Teaching (SELT) surveys as well as GOS surveys and Program reviews.

SELTs are an important source of information to inform individual teaching practice, decisions about teaching duties, and course and program curriculum design. They enable the 最新糖心Vlog to assess how effectively its learning environments and teaching practices facilitate student engagement and learning outcomes. Under the current SELT Policy (http://www.adelaide.edu.au/policies/101/) course SELTs are mandated and must be conducted at the conclusion of each term/semester/trimester for every course offering. Feedback on issues raised through course SELT surveys is made available to enrolled students through various resources (e.g. MyUni). In addition aggregated course SELT data is available.
Student Support
Policies & Guidelines
This section contains links to relevant assessment-related policies and guidelines - all university policies.
Fraud Awareness

Students are reminded that in order to maintain the academic integrity of all programs and courses, the university has a zero-tolerance approach to students offering money or significant value goods or services to any staff member who is involved in their teaching or assessment. Students offering lecturers or tutors or professional staff anything more than a small token of appreciation is totally unacceptable, in any circumstances. Staff members are obliged to report all such incidents to their supervisor/manager, who will refer them for action under the university's student鈥檚 disciplinary procedures.

The 最新糖心Vlog of Adelaide is committed to regular reviews of the courses and programs it offers to students. The 最新糖心Vlog of Adelaide therefore reserves the right to discontinue or vary programs and courses without notice. Please read the important information contained in the disclaimer.

Authorised by:	Deputy Vice-Chancellor and Vice-President (Academic)
Maintained by:	Course Outlines Administrator

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