1101 Food and Hospitality
Narrow Field 1101 Food and Hospitality
Food and Hospitality is the study of preparing, presenting and serving food and beverages, and providing hospitality services.
The main purpose of this narrow field of education is to develop an understanding of the preparation of food and beverages, and the provision of hospitality services including front office operations, housekeeping and food and beverage service.
Courses in Narrow Field 1101 Food and Hospitality develop skills in:
- operating butchery and cooking machinery
- organising and supervising housekeeping services
- planning menus
- preparing and cooking meats, fish, vegetables and other foods
- providing customer service
This narrow field comprises the following detailed fields:
110101 Hospitality
110103 Food and Beverage Service
110105 Butchery
110107 Baking and Pastrymaking
110109 Cookery
110111 Food Hygiene
110199 Food and Hospitality, n.e.c.
Exclusions:
Hospitality management. This is included in Detailed Field 080319 Hospitality Management.
110101 Hospitality
Hospitality is the study of providing reception, accommodation, entertainment, food, beverages and related services to patrons at hotels, motels, clubs, restaurants, caravan parks, etc.
Examples of subjects in this detailed field include:
- front office operations
- guest relations
- club and gaming operations
- catering operations
110103 Food and Beverage Service
Food and Beverage Service is the study of serving and presenting food and beverages.
Examples of subjects in this detailed field include:
- cellar operations
- drink preparation
- silver service
- table setting
- taking and serving meal orders
110105 Butchery
Butchery is the study of cutting and preparing meat. It includes small-scale sausage and smallgoods making.
Examples of subjects in this detailed field include:
- boning
- livestock slaughtering techniques
- minced meat product preparation
- seasoning, pickling and curing meats
- shaping and tying roasts and poultry
- cuts of meat
Exclusions:
Smallgoods manufacture. This is included in Detailed Field 030307 Food Processing Techniques.
110107 Baking and Pastrymaking
Baking and Pastrymaking is the study of making and presenting breads, pastries, buns and cakes.
Examples of subjects in this detailed field include:
- cake and spongemaking
- cake decoration
- fundamentals of breadmaking
- fundamentals of pastry cooking
- rye breads
- sweet yeast products
110109 Cookery
Cookery is the study of preparing food. It includes the development of recipes.
Examples of subjects in this detailed field include:
- a la carte and table d’hôte operations
- appetisers, salads, sandwiches and desserts
- kitchen management
- mise-en-place and food preparation
- meat, poultry and seafood
- stocks, sauces and soups
110111 Food Hygiene
Food Hygiene is the study of the principles and regulations of food safe handling and preparation.
Examples of subjects in this detailed field include:
- food safety procedures
- hygienic food handling procedures
- hazard analysis critical control points (HACCP)
- food contamination
- food storage and temperature control
110199 Food and Hospitality, n.e.c.
This detailed field includes all Food and Hospitality not elsewhere classified.
Examples of subjects in this detailed field include:
- gaming inspection
- housekeeping