|1.||Interpret legislative requirements in food production and service;|
|2.||Evaluate influences on the provision of food hygiene and safety;|
|3.||Analyse menus and consider their impact on food and beverage provided to customers; and|
|4.||Investigate a range of approaches to the safe and responsible service of foods|
|Test||Complete Safe food handling, allergens and OHS tasks (600 words)||20%|
|Assignment||Investigation of an aspect of menu development and it's influences on food and beverage service (1200 words)||40%|
|Case Study||Evaluation of kitchen health and safety practices in response to a range of stimulus materials in context of legislative requirements (1200 words)||40%|
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