This module supports the learner in developing fundamental knowledge of Culinary Arts Practice. The Theory of Food and Kitchen Organisation module provides the learner an opportunity to broaden their knowledge and awareness of the hotel and catering industry. The module provides a detailed introduction to the hotel and catering industry, and a theoretical understanding of the commodities, equipment, menu typologies and principles of cookery applied within the industry.
Unit 1
Introduction to the food, hospitality and catering industry. Identifying kitchen utensils and equipment
Unit 2-3
Explaining hotel and catering typologies
Unit 4
Kitchen organisation
Unit 5-7
Recognising the role of the classical menu
Unit 8-9
Listing appropriate methods of cooking to particular food products
Unit 10-12
Explaining heat transfer as applied to culinary practice
Lecture
Research, discussion, questions and answers.
Online platform reviews.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 80 |
| Other Assessment(s) | 20 |