This topic introduces students to the core concepts, guidelines and policies necessary for provision of a safe and nutritious food supply as it applies to the food service of an organisation. Students will develop a thorough understanding of the role and function of food service systems, important aspects of menu planning and evaluation and the roles and responsibilities of food service personnel and key stakeholders.
This topic aims to provide students with the opportunity to build on knowledge of concepts, guidelines and policies applicable to food service through simulated activities, field trips and a placement. The placement also provides an opportunity to further develop knowledge and skills and apply these in an authentic workplace setting.
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