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, safety and welfare; 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

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Learning Outcomes

On successful completion of this unit, students will be able to:
  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 type Description Grade
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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