This module will provide the learner with an in-depth knowledge and understanding of the scientific principles underpinning the development and production of savoury and bakery products, the interconnectedness between food chemistry, food technology and nutrition,and the ability to evaluate their influence when using various products in the creation of menu items and new food products.
Food Chemistry
Biochemistry of Natural foods: Meat, fish,shellfish, seaweed, eggs, dairy, fruits, vegetables, grains, starches,seeds,nuts, sugar, fats,colours, flavours Science of flavour
Food Processing & Technology
Slaughter, hanging, chilling, freezing, cooking (moist & dry heat), pasteurisation, sterilisation, canning, vacuum-packing,curing, smoking,pickling,drying,sugar production, chocolate production,oil production, flour production. Foaming, Emulsification, Crystalisation, Gelation.
Effects of food Processing
Natural retention of nutrients in food, effect of current and future trends in processing and technology on food chemistry, flavour and nutritional value
Trends in Food Science, Technology & Cooking
Molecular gastronomy, flash cooking, raw food, slow-cooking, sous-vide, gas flushing, Modified atmosphere packaging,juicing,carbonating
Exploration of the application of culinary science through current trends, research, class discussion, food sampling.
Weekly focus is linked to the content of the creative cuisine and creative desserts/ bakery weekly class activities.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 40 |
| Other Assessment(s) | 60 |