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IPC201-Intermediate Professional Cookery Theory

tag 1 Download 8 Pages / 1,834 Words tag 09-01-2020

Questions:

Part A 

1.List and describe five (5) current, dietary requirements in the Australian food Industry, specific to medical and lifestyle
 
2.Choose a contemporary menu item, and list the modifications necessary to meet the special medical, cultural or lifestyle dietary need 
 
3.Research three different cultures prominent in Australia; and discuss their special dietary needs.

Part B

1.Choose one (1) standard from the FSANZ Food Standards Code, Chapter 1, Part 1.2.
 
2.Research and outline what the standard is and give an overview how the standard legislates food safety in relation to special dietary requirements.
 
3.Consider and discuss how this standard is practised currently in the Hospitality industry; including, specific preparation techniques and how it is regulated

Part C

1.Research, consider and discuss how the changing dietary requirements of Australians in the future will impact the Hospitality Industry in regard to meat and seafood. Include supply, cost, additives, genetic modifications and cultural influence.
 
2.Outline the three (3) main changes you predict will occur and what legislative changes or preventative measurements need to be implemented to ensure compliance to these new requirements.
 
 
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Total 8 pages

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