| http://www.w3.org/ns/prov#value | - Management practices including food safety and risk management, budgeting, selecting, storing, maintaining and replacing materials, equipment and other resources.Assessment ItemsCase Study / Problem Based Learning: Critical Case StudyProject: Australian Multicultural Food SafariJournal: Food Technology Reflective Learning JournalContact HoursCallaghanLectureFace to Face On Campus 13 hour(s) per Te
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