This module embraces food production and foodservice concepts. It provides the underpinning theory of food production and service. The course provides an understanding of the mechanisms and approaches used in food and beverage production and service from both the producer and consumer’s perspective. This module aims to familiarise the learner with the applications, principles and practices used in food production and beverage service.
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Week 1
Kitchen - Introduction to Culinary Arts Performance/History, Uniforms/Hygiene / Commodities Rest - Introduction, overview of module content and assessment
Week 2
Kitchen - What is Cooking? Principles of Cookery/methods and Heat Transfer Rest - Introduction to Food and beverage Industry
Week 3
Kitchen - Mise en Place : Hot and Cold Basic Preparations, Basic Stocks and Sauces Rest - Types and Styles of Service
Week 4
Kitchen - Larder: butchery, cold buffet work Rest - Menu design and menu relevant legislation
Week 5
Kitchen - Eggs: Uses and versatility in the kitchen Rest - Customer Relations Skills
Week 6
Kitchen - Pastry: Structural and non-structural ingredients Rest - The meal Experience
Week 7
Kitchen - Soups, Classification accompaniments and service Rest - The meal Experience
Week 8
Kitchen - Fish Classification, Preparation and Cookery Rest - Introduction to Beer and Spirits
Week 9
Kitchen - Meat, Poultry and Game Cookery Rest - Theory of cocktail making and specialty coffees (alcoholic and non-alcoholic Introduction to wine
Week 10 to 12
Kitchen - Vegetarian Cookery/ Cooking for health Rest - The role of The Food and beverage manager, Review and Revision, In class assessment
This module will be delivered using a combination of lectures, tutorials/seminars, videos, site visit, and
demonstrates with a focus on student active learning and participation. Reading will be pre-assigned and
learners will be expected to contribute to the class discussion. WebCT is a feature of the course delivery
| Module Content & Assessment | |
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| Assessment Breakdown | % |
| Other Assessment(s) | 100 |