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HOS1110 Introduction to Commercial Food Service Management I
Credit Points: 15
This unit examines the nature of food and the factors that influence food quality during the various stages of food handling. The principles of safety and microbiology applied to food handling and pertinent legislation will be studied. The basic principles and techniques of food preparation and recipe costing will be introduced. The unit involves students in the practical preparation of saleable food for a commercial operation. Costs involved in commercial food production will be introduced.

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
M62Associate Degree of Hospitality Management
K44Bachelor of Arts (Education) / Bachelor of Social Science
M29Bachelor of Hospitality and Tourism Management
E04Bachelor of Hospitality Management
MAHEHome Economics Major
MIAADGHome Economics Minor
MAAAFVHospitality 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: 30/04/2009 VET: 30/04/2009