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HOS2106 Introduction to Commercial Food Service Management: Practice
Credit Points: 15

This unit involves students in the practical preparation of saleable food in a commercial operation. It examines the nature of food and the factors that influence food quality during the various stages of food preparation, including the principles of safety and microbiology as they apply to food handling, This unit introduces students to the basic principles and techniques of food preparation and standard recipes, and examines a range of cookery methods and presentation. 


This unit should be taken concurrently with HOS2105 Introduction to Commercial Food Service Management: Theory.

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
C24Associate Degree of Hospitality and Tourism Management
K93Bachelor of Hospitality and Tourism Management
K92Bachelor of Hospitality Management
MAHEHome Economics Major
MABUTNHome Economics Education Major
MIAAGMHome Economics Education Minor
MAAAHFHospitality 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: 15/03/2012 VET: 15/03/2012