Nominal Duration: 100 hours

COURSE STRUCTURE
This subject has 9 lessons as follows:

1. 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.

2. Cooking- Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.

3. 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.

4. 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.

5. Alcoholic Beverages- Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.

6. 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.

7. 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.

8. 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.

9. 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.

WHAT YOU WILL DO IN THIS COURSE

Here's just some of what you may be doing:

As the manager of an expensive hotel restaurant, what five rules would you impress as being the most important procedures for a new waiter to follow, when they first commence work?

Purchasing is an important aspect in the successful operation of any catering facility Give reasons why this statement is likely to be correct, and say how you would ensure that purchasing was effectively carried out if you were responsible for purchasing food for a small country pub.

Discuss the points of law which protect the purchaser in food which he buys.

What is involved in buying and supplying wine or beer to clientele in a bed andbreakfast operation.


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