Handbook

This course will foster your understanding of how food is prepared and how it can be modified so that it is consumable, nutritionally appropriate and appealing to a range of end users. You will review the properties of basic foods and how these properties can be modified to prescribe recipes and menus with a food-first focus in practical sessions, including recipes for a range of special diets and dietary patterns. Menu assessment skills and food quality and hygiene assessment processes are explored in a range of environments, particularly in aged care. You will develop basic skills in strategic food thinking, food waste management and food business planning and you will consider the logistical challenges of operating a food service and how this impacts food options, management of special diets and overall consumer experience.