Kitchen Operations in Year 11-12 HSC Hospitality
Summary:
These comprehensive notes thoroughly explore hygiene practices and food safety within the hospitality industry, encompassing Year 11 and Year 12 courses. The topics covered span personal hygiene, environmental cleanliness, contamination prevention, cleaning versus sanitizing, and the principles of HACCP (Hazard Analysis Critical Control Points). Year 11 addresses safe work practices, equipment cleaning, and safe food handling, while Year 12 delves into dish preparation, teamwork, and industry information sourcing. The notes emphasize maintaining personal and environmental cleanliness, preventing contamination through proper handling, and the significance of cleaning and sanitizing. Furthermore, they provide hygiene procedures tailored to various areas of the hospitality industry. The HACCP process is elucidated, comprising seven steps from hazard analysis to record-keeping. Altogether, these notes equip students with a solid foundation in ensuring the safety and quality of food preparation and service in the hospitality sector.
Excerpt:
Kitchen Operations in Year 11-12 HSC Hospitality
Hospitality Final Summary Notes:
Year 11 and Year 12 notes
Year 11 courses/topics:
- Use of hygienic practices for food safety
- Participate in safe work practices
- Clean kitchen premises and equipment
- Maintain the quality of perishable items
- Participate in safe food handling practices
- Prepare and present simple dishes
Year 12 courses/topics:
- Prepare and present sandwiches
- Prepare appetizers and salads
- Work effectively with others
- Source and use information on the hospitality industry
- Participate in environmentally sustainable work practices
- Use cookery skills effectively
- Prepare dishes using basic methods of cookery
Kitchen Operations in Year 11-12 HSC Hospitality
Unit 1 (mandatory): Use hygienic practices for food safety
Hygiene: a high level of cleanliness
Personal hygiene:
- Personal hygiene refers to maintaining the body’s cleanliness and appearance to help ensure the safe preparation and handling of foods
- Involves washing hands efficiently and at appropriate times > wearing a full, clean uniform and ensuring that correct PPE is worn when necessary > Clean and covered/up hair > short, clean, unpainted nails > no jewellery> not going to work if sick > cover all cuts and sores with a secure waterproof dressing and change it regularly. If wearing dressings on your hands, use disposable gloves.
Reviews