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HOS2111 Food Production Systems II
Credit Points: 15
This unit will provide students with an appreciation of a range of commercial and institutional food production systems. Organisational and operational procedures will be studied including planning, quality assurance techniques, safe commodity handling, and performance evaluation. Nutritional aspects of the commercial production of food will also be studied. A component of this unit entails the operation of a simulated food production operation.

This Unit is part of the following Courses / Unit Sets
(ii) Elective Program Electives
V22Bachelor of Arts (Education)/Bachelor of Social Science (Home Economics)
MAHEHome Economics Major
MAHOSPHospitality Management Major
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:

Last Updated - Higher Education: 31/03/2006 VET: 31/03/2006