UNIT INFORMATION
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This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.
| HTE1200 | Principles of Cuisine | ||
| SCHOOL OF REGIONAL PROFESSIONAL STUDIES | |||
| Credit Points: 15 | |||
| Description: | |||
Principles of Cuisine is an introductory practical unit that covers the skills and knowledge required to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. The unit gives students the basic skills to produce food at a commercial standard that complies with regulations and standards of food production and service. | |||
| Disability Standards for Education (Commonwealth 2005) | |||
| For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes, Graduate Attributes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Student Equity, Diversity and Disability Service website: | |||
| http://intranet.ecu.edu.au/student/support/student-equity | |||
Last Updated - Higher Education: 9/30/2006 VET: 9/30/2006