Course Details
Food and the Senses
Course Code FOOD501
EFTS 0.1250
Points 15.00
Level 5
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Prescriptor
Students will gain an understanding of sensory perception within the study of Gastronomy, including sensory analysis of appearance, aroma and taste. Sensory profiles will be examined in the light of cultural and other factors, and influences on food perception and preferences will be identified.
Resources
No Resource is available.
Qualifications
The course is available as part of the following qualifications.
Expand to see requisite details. Points
  AK3731   Diploma in Patisserie   (DipPat)
240.00
  AK1288   Graduate Diploma in Arts   (GradDipArts)
120.00
  AK1289   Graduate Certificate in Arts   (GradCertArts)
60.00
  AK3704   Bachelor of Arts   (BA)
360.00
  AK3714   Diploma in Culinary Arts   (DipCulArts)
240.00
  AK3706   Bachelor of Arts and Bachelor of Computer and Information Sciences   (BA BCIS)
510.00
  AK2001   Diploma in Arts   (DipArts)
120.00
  AK3002   Bachelor of Arts and Bachelor of Business Conjoint Degrees   (BA BBus)
510.00
  AK2002   Certificate in Arts   (CertArts)
60.00
Timetable
2024Semester 2
Class Stream Starting Ending Day Time Room
FOOD501/W201  15-Jul-2024  14-Oct-2024  MON  2:00 PM - 3:00 PM  WH415 
    16-Jul-2024  15-Oct-2024  TUE  3:00 PM - 5:00 PM  WH306 
FOOD501/W202  15-Jul-2024  14-Oct-2024  MON  2:00 PM - 3:00 PM  WH415 
    18-Jul-2024  17-Oct-2024  THU  3:00 PM - 5:00 PM  WH306 
FOOD501/W203  15-Jul-2024  14-Oct-2024  MON  2:00 PM - 3:00 PM  WH415 
    18-Jul-2024  17-Oct-2024  THU  12:00 PM - 2:00 PM  WH306 
2025Semester 1 Standard
Class Stream Starting Ending Day Time Room
FOOD501/W101  03-Mar-2025  27-Jun-2025       
FOOD501/W102  03-Mar-2025  27-Jun-2025       
FOOD501/W103  03-Mar-2025  27-Jun-2025       
FOOD501/W104  03-Mar-2025  27-Jun-2025       
2025Semester 2 Standard
Class Stream Starting Ending Day Time Room
FOOD501/W201  21-Jul-2025  14-Nov-2025       
FOOD501/W202  21-Jul-2025  14-Nov-2025       
FOOD501/W203  21-Jul-2025  14-Nov-2025       
FOOD501/W204  21-Jul-2025  14-Nov-2025       
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