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  2. Food Service Management [HOS2500]

School: Business and Law

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for Semester 1 2020 Units. Students will be notified of all approved modifications by Unit Coordinators via email and Unit Blackboard sites. Where changes have been made, these are designed to ensure that you still meet the unit learning outcomes in the context of our adjusted teaching and learning arrangements.

  • Unit Title

    Food Service Management

  • Unit Code

    HOS2500

  • Year

    2020

  • Enrolment Period

    1

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Dr Joanna Maree PEARCE

Description

This unit develops your 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. Students are introduced to various techniques of food preparation and presentation as well as practical applications of the principles of common methods of cooking.

Equivalent Rule

Unit was previously coded HOS1102, HOS1110, HOS2106

Learning Outcomes

On completion of this unit students should be able to:

  1. Apply the basic methods of food production.
  2. Describe the factors affecting microbial growth, the nature of food, and efficient work methods and apply these to sanitary and safe techniques of handling food.
  3. Explain and discern the sensory attributes of a range of food commodities.
  4. Explain the basic scientific principles underlying the different methods of food preparation and cooking in the production and presentation of different types of dishes.
  5. Explain the importance of legislation concerning food, safety, and sanitation in food service establishments.
  6. Identify and classify a range of food commodities.
  7. Recommend appropriate storage conditions for food items.

Unit Content

  1. Defining consumption of the food service experience from the guests' perspective.
  2. Factors contributing to food spoilage and food poisoning; basic principles of food microbiology; practices in catering intended to prevent food spoilage and food poisoning.
  3. Product and equipment recognition and identification.
  4. Food hygiene regulations and other food laws.
  5. Theoretical principles of safe and efficient work methods in food preparation.
  6. Physical and chemical structure of a range of foods and how they are affected during food preparation.
  7. Principles and techniques of food preparation, holding pre-service and presentation.
  8. Nutritional qualities and sensory characteristics of food.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 18 x 4 hour labNot OfferedNot Offered
Semester 15 x 2 hour lectureNot OfferedNot Offered

For more information see the Semester Timetable

Additional Learning Experience Information

This unit involves two symbiotic components. Theory seminar sessions of 2 hour duration will be conducted in a class room for part of the semester while 4 hour practical sessions will be conducted for the balance of the semester. Skills, techniques, and methods of food handling discussed during the theory seminars will be put into practice in the practical kitchen sessions. A hands on teaching and learning approach is encouraged in this unit and will be enhanced through the practical applications. The skills of working effectively and productively with others in a team building environment where appropriate communication and the development of cooperation is emphasised. The assessment methods provide students with the opportunity to demonstrate critical appraisal, practical knowledge, and application of skills. Students will demonstrate knowledge through practical sessions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
Laboratory WorkWeekly Practical Assessment48%
TestMid Semester Test20%
TestPractical test20%
ExaminationFinal Examination12%

Core Reading(s)

  • Dodgshun, G., Peters, M., & O’Dea, D. (2011). Cookery for the hospitality industry. (6th ed.). Melbourne: Cambridge. Retrieved from https://ecu.on.worldcat.org/oclc/692401165?databaseList=638

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HOS2500|2|1

School: Business and Law

This unit information may be updated and amended immediately prior to semester. To ensure you have the correct outline, please check it again at the beginning of semester.

Please note that given the circumstances of COVID-19, there may be some modifications to the assessment schedule promoted in Handbook for this unit. All assessment changes will be published by 27 July 2020. All students are reminded to check handbook at the beginning of semester to ensure they have the correct outline.

  • Unit Title

    Food Service Management

  • Unit Code

    HOS2500

  • Year

    2020

  • Enrolment Period

    2

  • Version

    2

  • Credit Points

    15

  • Full Year Unit

     N

  • Mode of Delivery

    On Campus

  • Unit Coordinator

    Dr Joanna Maree PEARCE

Description

This unit develops your 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. Students are introduced to various techniques of food preparation and presentation as well as practical applications of the principles of common methods of cooking.

Equivalent Rule

Unit was previously coded HOS1102, HOS1110, HOS2106

Learning Outcomes

On completion of this unit students should be able to:

  1. Apply the basic methods of food production.
  2. Describe the factors affecting microbial growth, the nature of food, and efficient work methods and apply these to sanitary and safe techniques of handling food.
  3. Explain and discern the sensory attributes of a range of food commodities.
  4. Explain the basic scientific principles underlying the different methods of food preparation and cooking in the production and presentation of different types of dishes.
  5. Explain the importance of legislation concerning food, safety, and sanitation in food service establishments.
  6. Identify and classify a range of food commodities.
  7. Recommend appropriate storage conditions for food items.

Unit Content

  1. Defining consumption of the food service experience from the guests' perspective.
  2. Factors contributing to food spoilage and food poisoning; basic principles of food microbiology; practices in catering intended to prevent food spoilage and food poisoning.
  3. Product and equipment recognition and identification.
  4. Food hygiene regulations and other food laws.
  5. Theoretical principles of safe and efficient work methods in food preparation.
  6. Physical and chemical structure of a range of foods and how they are affected during food preparation.
  7. Principles and techniques of food preparation, holding pre-service and presentation.
  8. Nutritional qualities and sensory characteristics of food.

Learning Experience

Students will attend on campus classes as well as engage in learning activities through ECU Blackboard.

JoondalupMount LawleySouth West (Bunbury)
Semester 18 x 4 hour labNot OfferedNot Offered
Semester 15 x 2 hour lectureNot OfferedNot Offered

For more information see the Semester Timetable

Additional Learning Experience Information

This unit involves two symbiotic components. Theory seminar sessions of 2 hour duration will be conducted in a class room for part of the semester while 4 hour practical sessions will be conducted for the balance of the semester. Skills, techniques, and methods of food handling discussed during the theory seminars will be put into practice in the practical kitchen sessions. A hands on teaching and learning approach is encouraged in this unit and will be enhanced through the practical applications. The skills of working effectively and productively with others in a team building environment where appropriate communication and the development of cooperation is emphasised. The assessment methods provide students with the opportunity to demonstrate critical appraisal, practical knowledge, and application of skills. Students will demonstrate knowledge through practical sessions.

Assessment

GS1 GRADING SCHEMA 1 Used for standard coursework units

Students please note: The marks and grades received by students on assessments may be subject to further moderation. All marks and grades are to be considered provisional until endorsed by the relevant Board of Examiners.

ON CAMPUS
TypeDescriptionValue
Laboratory WorkWeekly Practical Assessment48%
TestMid Semester Test20%
TestPractical test20%
ExaminationFinal Examination12%

Core Reading(s)

  • Dodgshun, G., Peters, M., & O’Dea, D. (2011). Cookery for the hospitality industry. (6th ed.). Melbourne: Cambridge. Retrieved from https://ecu.on.worldcat.org/oclc/692401165?databaseList=638

Disability Standards for Education (Commonwealth 2005)

For the purposes of considering a request for Reasonable Adjustments under the Disability Standards for Education (Commonwealth 2005), inherent requirements for this subject are articulated in the Unit Description, Learning Outcomes and Assessment Requirements of this entry. The University is dedicated to provide support to those with special requirements. Further details on the support for students with disabilities or medical conditions can be found at the Access and Inclusion website.

Academic Misconduct

Edith Cowan University has firm rules governing academic misconduct and there are substantial penalties that can be applied to students who are found in breach of these rules. Academic misconduct includes, but is not limited to:

  • plagiarism;
  • unauthorised collaboration;
  • cheating in examinations;
  • theft of other students' work;

Additionally, any material submitted for assessment purposes must be work that has not been submitted previously, by any person, for any other unit at ECU or elsewhere.

The ECU rules and policies governing all academic activities, including misconduct, can be accessed through the ECU website.

HOS2500|2|2