This unit of study develops skills in food preparation, methods of cookery and technologies used in the production of food. It considers the application of safe food handling practices particularly those in simulated work environments (e.g. school settings) and the influences of diet, cultural and social factors in the provision of food.

Unit details

Study level:
Credit points:
Unit code:


AEB1502 - Learning the Service of Food and Beverage

EFT2001 - Food Science and Technology Education

Learning Outcomes

On successful completion of this unit, students will be able to:
  1. Utilise food production methods and technology in a simulated kitchen environment;  
  2. Analyse food preparation methods and costings through recipes to determine required commodities by classification, purchasing and storage conditions, safe food handling and preparation;  
  3. Display culinary preparation, cooking and presentation styles through use of a range of recipes; and  
  4. Interpret how a range of factors including diet, cultural and social influences on food preparation and provision.  


Assessment type Description Grade
Case Study Investigation of production and costings associated with delivering food related classes (1200 words) 25%
Portfolio Investigation of socio-cultural influences on food production (1800 words) 25%
Laboratory Work students to successfully complete 12 practical sessions demonstrating professional practice in the kitchen 50%

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