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%|
Where to next?
As part of a course
You can choose to study this unit as part of the following courses. Refer to the course page for information on how to structure your course to include this unit.
VU takes care to ensure the accuracy of this unit information, but reserves the right to change or withdraw courses offered at any time. Please check that unit information is current with the Student Contact Centre.