Course topics.

Try this with Hospitality

1. Compare the topic list with the current course outline from your school.
2. Pick a topic you can partly explain and identify the exact part you want to work through.
3. Bring one example of the kind of question or task your school uses.

View Hospitality resources on ATARMAXXING ↗

Topics in the resource inventory

• Food hazards, allergens and foodborne illness
• Personal hygiene, health and handwashing
• Receiving, storage and time–temperature control
• HACCP: monitoring, corrective action and verification
• Cleaning, sanitising, pest control and waste
• WHS duties, consultation and risk controls
• Manual tasks, equipment and hazardous chemicals
• Emergency procedures, security and incident reporting
• Customer needs and inclusive communication
• Complaints, teamwork, diversity and professional conduct
• Menus, service styles and preparing the service area
• Taking orders and coordinating food and beverage service
• Non-alcoholic beverages, recipes and customer accounts
• Espresso extraction and milk texturing
• Beverage equipment, closing procedures and quality improvement
• Kitchen knives, precision cuts and ingredient quality
• Mise en place, recipe scaling, yield and portion control
• Heat transfer and commercial cookery methods
• Cooking faults, dietary needs and quality control
• Plating, kitchen close-down and sustainable operations