| CODE | HPN2003 | ||||||||||||
| TITLE | Food Preparation Skills for Health and Wellness (2) | ||||||||||||
| UM LEVEL | 02 - Years 2, 3 in Modular Undergraduate Course | ||||||||||||
| MQF LEVEL | 5 | ||||||||||||
| ECTS CREDITS | 4 | ||||||||||||
| DEPARTMENT | Health, Physical Education and Consumer Studies | ||||||||||||
| DESCRIPTION | This unit offers practice in a range of food preparation skills from intermediate to more advanced, highlighting creativity, sustainability and nutritional value of different food. Keeping in mind the high rates of chronic non-communicable diseases, practical skills for preparing healthier basic mixtures, snacks and dishes will be explored. This unit will cover a selection of intermediate and advanced practical skills exposing students to innovative culinary skills and guiding them through basic and new techniques in food preparation leading to the creation of simple and professional snacks and dishes as well as reviving traditional recipes. The students will carry out individual tasks and occasionally work in teams. Study-Unit Aims: This study-unit aims to help students hone and master practical culinary skills which will give confidence in preparation of healthy, sustainable, attractive and tasty food items. They will do this through effective and wise choices with regards to selection of ingredients, as well as through maximising on different functions of ingredients in culinary processes. They will also practise establishing safety procedures and effective time management skills and use of resources. The idea of artisinal food preparation as a small-scale entrepreneurial venture will also be explored. Learning Outcomes: 1. Knowledge & Understanding: By the end of the study-unit the student will be able to: - Plan sustainable meals, menus and diets suitable for different individuals and occasions and based on dishes including nutritious, local and seasonal food items; - Explain in detail intermediate and advanced processes involved in food preparation by listing down main steps involved; - Identify innovative ideas as how to prepare versatile and creative dished by critically appraising different recipes using local, fresh and seasonal ingredients; - Compare the 'cost' of some common home-made dishes versus ready-prepared/bought counterparts by carrying out a detailed analysis of various dishes looking at price, labour and other resource usage. 2. Skills: By the end of the study-unit the student will be able to: - Demonstrate additional scientific knowledge and principles related to food through appropriate cooking skills; - Prepare more culinary skillful food items in a practical, economical, organised way and according to the nutrition guidelines; - Develop dishes catering for individual requirements (e.g. nutritional, budgetary, time availability) and occasions using different ingredients and equipment; - Practise different food presentation skills through hands-on sessions; - Demonstrate competency in usage of a variety of common or new kitchen equipment available locally; - Modify recipes for artisinal, small-enterprise production and retail. Main Text/s and any supplementary readings: - Campbell, J., Foskett, D., and Ceserani V., (2011), Practical Cookery, 11th edition Hodder Education, UK. - Davies, J., (2000), Hammond's Cooking Explained, 4th edition, Longman, UK. - Lillicrap, D. & Cousins, J. (2006). Food and Beverage Service. (7th ed.) London: Hodder. - Mugliett, K., (2010), Seasonal and Sustainable: Cooking for Healthy Living, Allied Publishers, Malta. |
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| RULES/CONDITIONS | Before TAKING THIS UNIT YOU MUST TAKE HPN1011 | ||||||||||||
| STUDY-UNIT TYPE | Practical and Group Learning | ||||||||||||
| METHOD OF ASSESSMENT |
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| LECTURER/S | Lucienne Barbara |
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The University makes every effort to ensure that the published Courses Plans, Programmes of Study and Study-Unit information are complete and up-to-date at the time of publication. The University reserves the right to make changes in case errors are detected after publication.
The availability of optional units may be subject to timetabling constraints. Units not attracting a sufficient number of registrations may be withdrawn without notice. It should be noted that all the information in the description above applies to study-units available during the academic year 2025/6. It may be subject to change in subsequent years. |
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