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HOS2113 Food Knowledge and Appreciation
Credit Points: 15

 Students will develop an understanding of the principles involved in the preparation, production and presentation of selected food commodities in use within the hospitality industry whilst adhering to current legislation.  The unit focuses on the theoretical aspects of a variety of cooking methods and their influence on a selection of foods. It covers nutritional values of food materials, the concepts of food quality and the sensory characteristics of food. In this unit you are introduced to various techniques of food preparation and presentation as well as practical applications and costing of standardised recipes.

Full Unit Outline

This Unit is part of the following Courses / Unit Sets
MABUTNHome Economics Education Major
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Last Updated - Higher Education: 15/03/2014 VET: 14/05/2014