Introduction to contemporary foodservice environments, the foodservice industry and quantity food preparation. Focuses on food skills; food safety; foodservice operations; and social, economic and cultural influences on foodservice environments.
The foodservice industry is one of New Zealand's largest industries, employing over 50,000 people and impacting most New Zealanders' lives in some way. HUNT 244 introduces students to this diverse, energetic and exciting industry. It provides foundational knowledge and skills for career pathways into foodservice management, hospitality and dietetics.
|Paper title||Foodservice Environments|
|Teaching period||First Semester|
|Domestic Tuition Fees (NZD)||$1,080.30|
|International Tuition Fees (NZD)||$4,858.95|
- 54 points
- HUNT 231
- Recommended Preparation
- FOSC 111
- Schedule C
- More information link
- View more information on the Department of Human Nutrition's website
- Teaching staff
- Paper Structure
- The paper is organised into major topic areas:
- Foodservice industry: history, characteristics and trends
- Food safety
- Recipe development
- Teaching Arrangements
- All course information will be available on Blackboard.
There are 3 hours of lectures per week. Some lectures follow a traditional lecture format and others incorporate problem-based learning activities.
Students attend two 5-hour Food Skills Workshops and three 5-hour laboratories in commercial foodservices per semester.
Textbooks are not required for HUNT244.
Students will be provided with readings.
- Graduate Attributes Emphasised
- Teamwork, Critical thinking, Research.
View more information about Otago's graduate attributes.
- Learning Outcomes
- By the end of HUNT 244 students should be able to:
- Describe the development of the foodservice industry and social, cultural and economic influences on this industry in Aotearoa/New Zealand.
- Understand and follow food safety best practice in domestic and quantity food preparation settings.
- Identify the major types of foodservice operations and explain their characteristics, advantages and disadvantages.
- Plan, produce, control and evaluate the sensory and nutritional dimensions of food quality in domestic food preparation settings and in an institutional foodservice.
- Describe when, why, and how standardised tools and procedures are used to plan and control food production through the functional subsystems in an institutional foodservice.
- Work effectively as a team member to achieve team goals.
- Produce clear, complete and well-presented written reports.
- Use reflective practice, with guidance, to enhance their learning.
- Conduct a guided investigation.
- Use a range of cookery techniques to prepare, cook and present a variety of dishes (domestic and quantity).