Graduate Comment: “It was a very good and interesting course…. I was able to learn a lot more about working in kitchens” J. Towers
A sound foundation for working in a restaurant, catering or other food service enterprise. Topics covered vary from kitchen and food management to planning a menu, restaurant staffing and waiter/waitress skills.
COURSE STRUCTURE
This subject has 9 lessons as follows:
- Human Nutrition – This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
- Cooking – Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
- Kitchen & Food Management – Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
- Planning A Menu – Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
- Alcoholic Beverages – Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
- Tea, Coffee and Non-Alcoholic Beverages – This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
- Scope & Nature Of Catering Services – Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
- Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
- Management Of Catering Services – By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.
AIMS
- Explain the role of different food types in human health.
- Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
- Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
- Plan menus or list of food products for sale, appropriate to different situations.
- Manage the provision of alcoholic beverages appropriately, in different situations
- Manage the provision of non-alcoholic beverages appropriately, in different situations.
- Describe differences in appropriate management for catering in a range of varying situations.
- Discuss how to manage staff in the food and restaurant industries.
- Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.
