The aim of this module is to further develop the learner’s knowledge,skills and competencies to enable them to operate in a professional manner within a restaurant and kitchen environment building on their work from semester one.
Introduction to Control Procedures
Appreciation of costs.General stocktaking procedures.Portion control.Cash, credit card and cheque transactions.Billing on EPOS.Bar / Restaurant opening and closing procedures.Cash security system.Fraud control.
Contemporary issues in Food and Beverage Operations
Merchandising techniques.Displays/ table decoration.Environmental best practices for food and beverage operations.
Food and Beverage Operations
Food and beverage service methods.The role of the sommelier.Service of alcoholic and non-alcoholic beverages.Using EPOS.Service of wine.
Product Knowledge
Food and beverage terms, menu/list interpretation.Accompaniments and garnishes.Identification of commonly served alcoholic and non-alcoholic beverages.
Identify a range of commodities and apply appropriate skills and techniques in the basics of culinary practice.
Product evaluation and quality control in relation to the production of menu items such as brunch, afternoon tea, hot and cold buffet, and themed menus. Understand the particular needs of special dietary groups
Practice and apply from a practical perspective, cookery processes using a range of commodities
Different cookery processes applied to a range of commodities drawing on both classical and modern recipes
Demonstrate the knowledge and skills required to use and safelyoperate modern kitchen equipment
Use a range of equipment appropriate to the cookery processes and volume cookery situations
Produce appropriate dishes in a volume cookery situation
Range of fresh and convenience foods/products in relation to volume cookery. Menus suitable for different events, standard recipes and portion control. Food waste reduction and the environment. The food cost control cycle, pricing and profit margins
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 50 |
| Formal Examination | 50 |