This module provides learners with theoretical knowledge and practical experience in producing creative culinary meal experiences on time and in a cost effective consistent manner in a kitchen laboratory setting incorporating hygiene, health and safety standards.
Unit 1 Role of kitchen team
Professionalism, attitudes, food safety & hygiene, co-ordination of activities
Unit 2 Food production Planning
Staff organisation, quality and cost elements, environmental issues, make or buy decisions. Practical exercises
Unit 3 Food production and presentation techniques.
Cook to order, batch cookery, fresh, frozen, par-cooked.
Unit 4 Menu Planning
Menu engineering, classical and modern dishes & presentations
Unit 5 Stock Control
Food and non-food items, communication and presentation
Unit 6 Food budgeting.
Implementing cost and quality control procedures (food budgeting).
Unit 7 Health and Safety
Improving HACCP and safety procedures
Unit 8 Staff Training
On-the-job staff training and development.
Unit 9 Themed events
Themed events, and food trends.
Unit 10: Environmental concerns
Environmental concerns including waste disposal, energy usage, environment impact of food production.
Unit 11 Reflection
Practical exercises and reflection on skills development.
Unit 12 Learner presentations.
Learner presentations with review and revision.
Learners are encouraged to actively engage in their own learning through experiential knowledge acquired through the inter-active laboratory simulation exercises, presentations, report writing, reflection and research.
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Other Assessment(s) | 100 |