Food Production & Food Service Skills

In the Hospitality Industry Study, practical sessions is a very important part for student to clearly understand the objectives and methods that need to be utilised in the reality. Food Production and Food service Skills is the Education programs for food production and service jobs typically focus on culinary skills, food principles, nutrition, sanitation, and business and/or hospitality management. That develops the knowledge and skills about this major such as developing cookery styles, types of menus, menu composition and balance, dietary and allergy considerations, ethnic and social influences, trends and fashion.
Food production and Food service skills includes practical sessions that provides to students the working methods and practices through the course. Firstly, the safety methods are very important in the cookery major. Clean hands, utensils and kitchen, always wash hands using soap and running water and dry thoroughly on a clean towel, using different tea towels to dry hands and dishes, need to make sure that cooking utensils, chopping boards and kitchen bench tops are clean, using multiple chopping board for chopping different foods and wash boards using hot soapy water, washing fruits and vegetables before eating. Cooking food properly method requires that food need to be cooked until their core temperature reaches 75 °C. Chilling food promptly by putting food that need to be keep cold straight away in the fridge and the food that has been left out for two hours cannot be eaten. Separating the raw food and cooked food is important as well, it is to avoid cross contamination by keeping raw foods and ready to eat foods separate. Always use separate, clean utensils, containers and equipment and keep raw meat and poultry from touching other food and store in the bottom of the fridge, or in a sealed container.