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Advanced Diploma in Hospitality Management


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" Dr. Shelly J. Schmidt "Introduction to Food Science and Human Nutrition" Aim:

This module aims to


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




Barry Brazier

Phone 9606 2294
Office D103

 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.

                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
Hospitality Association
Barry Brazier 
Hospitality Network
About Melbourne