Review learning through authentic tasks, practice facilities and professional standards.
Proposed provision
Hospitality, tourism and service managementProfessional cookery and bakingFood business and applied learning
Specialist review priorities
01
Practice and professional tasks
Examine teaching and assessment in culinary, service or business tasks.
02
Facilities, hygiene and safety
Review practice conditions and applicable safety management arrangements.
03
Mentoring and industry engagement
Consider supervision, professional feedback and management of external practice.
These are proposed review priorities, not newly effective accreditation standards. Scope, evidence requirements, reviewers and decision procedures must be defined before formal applications open.