Food preparation, safety and service

This is a Theme 3 - "Nutrition professional and skills development" unit. This unit draws on knowledge from the Year one units – “Fundamentals of Human Nutrition” and “Food Science and Analysis” and facilitates further understanding and its application towards food preparation and safe food handling services. You will gain an appreciation of micro-organisms and the important role they play in food production, food-borne diseases, and become knowledgeable in safe food handling practices. You will acquire hands-on skills that include but not limited to food preparation, menu planning, food handling and services.

You will be exposed to aspects of food safety, regulation and service and discuss various national and international food regulations, standards and labelling.