COURSE STRUCTURE This subject has 9 lessons as follows:
1.
Human Nutrition - This covers all the major food groups and their
importance in a nutritional diet. Also including factors in nutrition
from compatibility and range of ingredients through to healthy cooking and
eating methods.
2. Cooking
- Includes various cooking methods for a variety of different foods,
covering both palatability and digestibility through to the nutritional
value in processing foods.
3. Kitchen & Food Management
- Learn to maximise efficiency and service through proper management of
kitchen facilities, including the handling of food storage and
preparation, hygiene and ethics.
4.
Planning A Menu - Covering menu planning for the needs of special
groups in different situations, including children; adolescents; elderly
people; expectant and nursing mothers; immigrants; vegetarians and other
health related diets.
5. Alcoholic Beverages - Learn how
to provide adequate variety and product knowledge in order to manage the
provisions of alcoholic beverages appropriately for different
situations.
6. Tea, Coffee and
Non-Alcoholic Beverages - This lesson provides an understanding of
non-alcoholic beverages available in the catering industry and how they
should be made and served.
7. Scope & Nature Of Catering Services
- Learn to understand the differences in appropriate management and
catering for a variety of situations from pubs to a-la-carte.
8.
Personnel Management -(waiting skills, staffing a restaurant, kitchen
etc) This lesson covers the management of people in the food and
restaurant industry, including training programs, job specifications,
recruitment etc.
9. Management Of Catering Services - By
consolidating the skills developed throughout this course you are given a
comprehensive understanding of marketing through to food purchasing in
order to effectively manage in the food and beverage industry.
AIMS
-
Explain the role of different food types in human health.
-
Understand the alternative cooking processes, in order to make
appropriate decisions about the cooking of different foods
-
Manage the provision of kitchen facilities, and the handling of
foodstuffs (including food storage and preparation), in order to
maximise efficiency, hygiene and service with the restrictions of
facilities available.
-
Plan menus or list of food products for sale, appropriate to different
situations.
-
Manage the provision of alcoholic beverages appropriately, in
different situations
-
Manage the provision of non-alcoholic beverages appropriately, in
different situations.
-
Describe differences in appropriate management for catering in a range
of varying situations.
-
Discuss how to manage staff in the food and restaurant industries.
-
Consolidate skills developed throughout this entire course into an
overall understanding of management of catering services.
