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1272.0 - Australian Standard Classification of Education (ASCED), 2001  
Latest ISSUE Released at 11:30 AM (CANBERRA TIME) 22/08/2001   
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NARROW FIELD 1101 FOOD AND HOSPITALITY

FOOD AND HOSPITALITY is the study of preparing, presenting and serving food and beverages, and providing hospitality services.

The main purpose of this narrow field of education is to develop an understanding of the preparation of food and beverages, and the provision of hospitality services including front office operations, housekeeping and food and beverage service.

Courses in Narrow Field 1101 Food and Hospitality develop skills in:
. operating butchery and cooking machinery
. organising and supervising housekeeping services
. planning menus
. preparing and cooking meats, fish, vegetables and other foods
. providing customer service

This narrow field comprises the following detailed fields:

110101  Hospitality
110103  Food and Beverage Service
110105  Butchery
110107  Baking and Pastrymaking
110109  Cookery
110111  Food Hygiene
110199  Food and Hospitality, n.e.c.


Exclusions:

Hospitality management. This is included in Detailed Field 080319 Hospitality Management.


110101 Hospitality

Hospitality is the study of providing reception, accommodation, entertainment, food, beverages and related services to patrons at hotels, motels, clubs, restaurants, caravan parks, etc.

Examples of subjects in this detailed field include:
. front office operations
. guest relations
. club and gaming operations
. catering operations


110103 Food and Beverage Service

Food and Beverage Service is the study of serving and presenting food and beverages.

Examples of subjects in this detailed field include:
. cellar operations
. drink preparation
. silver service
. table setting
. taking and serving meal orders


110105 Butchery

Butchery is the study of cutting and preparing meat. It includes small-scale sausage and smallgoods making.

Examples of subjects in this detailed field include:
. boning
. livestock slaughtering techniques
. minced meat product preparation
. seasoning, pickling and curing meats
. shaping and tying roasts and poultry
. cuts of meat

Exclusions:

Smallgoods manufacture. This is included in Detailed Field 030307 Food Processing Techniques.


110107 Baking and Pastrymaking

Baking and Pastrymaking is the study of making and presenting breads, pastries, buns and cakes.

Examples of subjects in this detailed field include:
. cake and spongemaking
. cake decoration
. fundamentals of breadmaking
. fundamentals of pastry cooking
. rye breads
. sweet yeast products


110109 Cookery

Cookery is the study of preparing food. It includes the development of recipes.

Examples of subjects in this detailed field include:
. a la carte and table d’hôte operations
. appetisers, salads, sandwiches and desserts
. kitchen management
. mise-en-place and food preparation
. meat, poultry and seafood
. stocks, sauces and soups


110111 Food Hygiene

Food Hygiene is the study of the principles and regulations of food safe handling and preparation.

Examples of subjects in this detailed field include:
. food safety procedures
. hygienic food handling procedures
. hazard analysis critical control points (HACCP)
. food contamination
. food storage and temperature control


110199 Food and Hospitality, n.e.c.

This detailed field includes all Food and Hospitality not elsewhere classified.

Examples of subjects in this detailed field include:
. gaming inspection
. housekeeping

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