This practical course will assist you in developing the skills required for designing, producing and evaluating menus that consider sustainability and the needs of diverse population groups. Provided as an online course with an onsite intensive, you will take part in a combination of classroom activities and kitchen workshops. You will learn how to design, prepare, apply and evaluate an appropriate menu for special dietary requirements, and use culinary skills which enable you to cook and prepare foods safely, and that have high sensory appeal.
Course detail
- Prerequisite
- Enrolled in Program MC001
- Semester of offer Subject to change
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- Moreton Bay: Semester 2
- Units
- 12.00
- Tuition fee
- 2.2A:Computing, Built Environment, Other Health
- Census date
- Academic Calendar
- Class timetable
- View class timetables for this course
Course outline
View the current course outline for this course
Students enrolled in this course should check the course Canvas site to ensure that they are accessing the most recent approved version of the course outline.