This unit provides students with insight into the development and contemporary requirements of providing food and beverage service. Specific government requirements and consumer expectations are considered. It describes the ways in which food and beverage production service is undertaken in educational settings in safe and dependable ways. This includes Occupational Health, and Safety (OHS); personal and food hygiene; food purchasing and storage. It explores how menu development both contributes to and is shaped by the food and beverage service.
Unit details
Location:
Remote
Study level:
Undergraduate
Credit points:
12
Unit code:
AEB1502
Prerequisites
Nil.
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Learning Outcomes
| 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 |
Assessment
| Assessment type | Description | Grade |
|---|---|---|
| Assignment | Investigation of an aspect of menu development and its influences on food and beverage service (800 words) | 20% |
| Assignment | Investigation of an aspect of menu development and its influences on food and beverage service (800 words) | 20% |
| Test | Complete Safe food handling, allergens and OHS tasks (800 words or equivalent) | 15% |
| Case Study | Evaluation of kitchen health and safety practices in response to a range of stimulus materials in context of legislative requirements (1600 words) | 45% |
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