|
| 1.
| Integrate knowledge of food science principles and how food properties are affected by various preparations, processing, and preservation techniques in domestic, institutional and commercial settings. |
| 2.
| Critically assess the characteristics and health implications of major production techniques and practices used in the food industry. |
| 3.
| Critically evaluate processes for safeguarding and monitoring the Australian food supply, and the roles of various bodies regulating the food standards in Australia. |
| 4.
| Create recipe modifications and menu plans for individuals and groups that meet nutritional, personal, cross cultural, sociological, socioeconomic and health needs using food guidance systems. |
|
