AEB1502 - Learning the Service of Food and Beverage
EFT2001 - Food Science and Technology Education
|1.||Demonstrate culinary preparation, cooking and presentation styles through use of a range of recipes;|
|2.||Analyse food preparation methods through recipes to determine required commodities by classification, purchasing, costings and storage conditions, safe food handling and preparation;|
|3.||Utilise food production methods and technology in a simulated kitchen environment; and|
|4.||Interpret how a range of factors including diet, cultural and social influences on food preparation and provision.|
|Laboratory Work||Successfully complete 3 practical sessions demonstrating professional practice in 3 principles in a kitchen setting. Submitted at end of Session 3.||15%|
|Laboratory Work||Students to successfully complete 5 practical sessions demonstrating professional practice in 5 principles in a kitchen setting||45%|
|Exercise||Investigation, preparation for and delivery of a simulated food related class (1200 words)||40%|
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