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Advanced Diploma in Hospitality Management

Nutrition

Module Outline
 
 

Please note that these on-line lecture notes are meant only to be an aid to you in regard to the face to face lecture and tutorials conducted at the institute. These notes are not intended to be a complete on-line correspondence course. For complete on-line interactive courses of study

Please refer to the Angliss Cyberschool

General Online References:

Baggot, J. and Dennis, S.E. "Netbiochem"

http://www.auhs.edu/netbiochem/hi.htm Dr. Shelly J. Schmidt "Introduction to Food Science and Human Nutrition" http://wsi-www1.cso.uiuc.edu/courses/FSHN101/MODULES/lectures/lect.html Aim:

This module aims to

Text:

Compulsory for tutorials:

Regency Institute of TAFE "Commercial Cookery, Food Nutrition" Regency Publishing, Regency Park 1998 Optional Reference: Rosemary Stanton; "Food for Health "W. B. Saunders / Bailliere Tindall, Sydney 1983

Teachers:

 
  .... 

 

Barry Brazier

Phone 9606 2294
Office D103
e-mail barryb@angliss.vic.edu.au

 Disclaimer: This page, its contents and style, are the responsibility of the author and do not necessarily represent the views, policies or opinions of William Angliss Institute of TAFE. All content remains the property of William Angliss Institute of TAFE.

Assesment:
                Exam at end of Semester             90%
                Nutrition Analysis                        10%

Go to List of ADH Nutrition Lecture Notes

Prepared by Barry Brazier

 


William Angliss Institute
Nutrition Australia
Australian Nutrition Foundation
AIFST 
Hospitality Association
Barry Brazier 
Hospitality Network
About Melbourne