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HOS2105 Introduction to Commercial Food Service Management: Theory
Credit Points: 15

This theoretical unit examines the quality produce points of food during receiving, storage and production of saleable food items. It focuses on the theoretical aspects of a variety of cooking methods and their affect on a selection of foods, and examines the causes of food poisoning relating to a food production outlet, including relevant hygiene laws. Principles of workplace safety and security will be covered emphasising correct work procedures and relevant regulations. Costs involved in commercial food production will also be introduced.


This unit should be taken concurrently with HOS2106 Introduction to Commercial Food Service Management: Practice.

Full Unit Outline
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Last Updated - Higher Education: 15/03/2014 VET: 14/05/2014