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HCM232Agricultural Sciences2 Unitsintermediate

Menu Development & Planning

This course on Menu Development and Planning introduces students to the principles and techniques involved in creating effective menus for the hospitality industry. It covers food and nutrition, cookery methods, kitchen planning, and menu composition. Students will learn to develop standard menus, considering factors like hygiene, equipment, and customer preferences. The course also explores food preservation, purchasing, and culinary terminology, equipping students with the skills to compile acceptable menus using their culinary knowledge.

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20h
Study Time
13
Weeks
2h
Per Week
none
Math Level
Course Keywords
Menu DevelopmentFood PlanningNutritionCookeryHospitality

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
📚
Math Level
No Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Food and Nutrition

2

Kitchen Hygiene

3

Cookery Principles

4

Menu Planning

5

Food Preservation

6

Food Purchasing

7

Culinary Terms

Total Topics7 topics

Ready to Start

No specific requirements needed

This course is designed to be accessible to all students. You can start immediately without any prior knowledge or specific preparation.

Assessment Methods

How your progress will be evaluated (3 methods)

assignments

Comprehensive evaluation of course material understanding

Written Assessment

tutor-marked assignments

Comprehensive evaluation of course material understanding

Written Assessment

final examination

Comprehensive evaluation of course material understanding

Computer Based Test

Career Opportunities

Explore the career paths this course opens up for you

Chef

Apply your skills in this growing field

Restaurant Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Food and Beverage Manager

Apply your skills in this growing field

Menu Planner

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

RestaurantsHotelsCatering CompaniesInstitutional Food ServiceEvent Planning

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

2h

Unit 1: Food and Nutrition

2 study hours
  • •Read the introduction to food and nutrition.
  • •Understand the different classes of food nutrients.
  • •Identify the functions, sources, and deficiency effects of each food nutrient.
  • •Classify various foods into their respective food groups.
Week
2

Module 1:

2h

Unit 2: Kitchen and Personal Hygiene

2 study hours
  • •Explain the importance of personal hygiene in preventing germ spread.
  • •Describe proper care for skin, hair, hands, feet, and teeth.
  • •Understand the inter-relationship between personal, kitchen, and equipment hygiene.
  • •Explain the problems of food poisoning and infection due to poor hygiene.
Week
3

Module 1:

2h

Unit 3: Kitchen Equipment and Tools

2 study hours
  • •Explain the various types of cooking equipment and utensils found in a modern kitchen.
  • •Understand the general principles for equipment selection.
  • •Describe the various materials used for manufacturing cooking equipment and utensils.
  • •Learn about the characteristics, uses, and care of different materials.
Week
4

Module 1:

2h

Unit 4: Basic Principles of Cookery

2 study hours
  • •Explain the reasons why foods are cooked.
  • •Describe different methods of cooking, including boiling, frying, and dry heat methods.
  • •Identify the various points to consider when choosing a cooking method.
  • •Prepare different types of meals using various cooking methods.
Week
5

Module 2:

2h

Unit 1: The Kitchen Planning

2 study hours
  • •Explain the meaning of kitchen and describe the various types of kitchens.
  • •Describe the factors that influence kitchen planning and design.
  • •Identify the various kitchen layouts.
  • •Explain safety practices necessary in a kitchen.
Week
6

Module 2:

2h

Unit 2: Basic Principles of Cookery

2 study hours
  • •Explain reasons why foods are cooked.
  • •Describe different methods of cooking.
  • •Identify the various points that should be considered when choosing a cooking method.
  • •Prepare different types of meals using the various cooking methods.
Week
7

Module 2:

2h

Unit 3: Convenience Foods

2 study hours
  • •Explain the meaning of convenience food and the various categories available.
  • •Describe the various factors to be considered when deciding on convenience food.
  • •Identify the merits and demerits of convenience foods.
  • •Explain the different types of convenience food.
Week
8

Module 2:

2h

Unit 4: Portion Control

2 study hours
  • •Explain the meaning of portion control and the various factors to be considered when deciding on portion sizes to serve.
  • •Identify the various equipment used for controlling portion sizes.
  • •Describe portion control methods.
  • •Explain how to control the preparation of food and beverages.
Week
9

Module 3:

2h

Unit 1: Food Preservation and Storage

2 study hours
  • •Describe the various causes of food spoilage.
  • •Explain the principles of food preservation.
  • •Describe the various methods of food preservation and storage.
  • •Distinguish between food preservation and storage.
Week
10

Module 3:

2h

Unit 2: Planning and Designing the Menu

2 study hours
  • •Explain the origin of menu and the role it plays.
  • •Describe the types of menus and the various factors to be considered at the early stages of menu planning.
  • •Explain the principles of menu development.
  • •Explain how to design a standard menu and how to measure its effectiveness.
Week
11

Module 3:

2h

Unit 3: Menu Composing

2 study hours
  • •Explain the importance of menu composing in the preparation and presentation of food.
  • •Describe the essential considerations prior to planning a menu.
  • •Identify the various types of menus.
  • •Explain the principles of menu construction.
  • •Compile different menus in accordance with accepted principles.
Week
12

Module 3:

2h

Unit 4: Food Purchasing

2 study hours
  • •Explain the importance of buying good quality food stuff.
  • •Understand the guidelines for purchasing good quality food stuff.
  • •Describe the principles of purchasing.
  • •Explain the methods of purchasing.
  • •Distinguish between perishable and non-perishable foods.
Week
13

Module 4:

6h

Unit 3: Culinary Terms

2 study hours
  • •Identify some of the common culinary terms used in the kitchen.
  • •Explain the meaning of the listed culinary terms.
  • •Describe how the culinary terms are used in the menu.
  • •Identify the glossary of French menu and kitchen terms often used.

Unit 1: Meat (Beef) and Poultry

2 study hours
  • •Review all modules and units.
  • •Practice compiling menus.
  • •Review culinary terms and definitions.

Unit 2: The Kitchen Basics (Stocks, Soups and Sauces)

2 study hours
  • •Review all modules and units.
  • •Practice compiling menus.
  • •Review culinary terms and definitions.

This study schedule is in beta and may not be accurate. Please use it as a guide and consult the course outline for the most accurate information.

Course PDF Material

Read the complete course material as provided by NOUN.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create a detailed study schedule, allocating specific time slots for each module and unit.

2

Focus on understanding the principles of menu construction and the factors influencing menu planning.

3

Practice compiling different types of menus (Table d'hôte, A'la carte) based on various scenarios.

4

Memorize key culinary terms and their definitions, paying special attention to French terminology.

5

Review the different methods of cooking and their effects on food nutrients.

6

Create concept maps linking food preservation techniques to the causes of food spoilage.

7

Practice applying portion control methods to different food items and calculate food costs.

8

Review all Tutor-Marked Assignments (TMAs) and self-assessment exercises, focusing on areas where you struggled.

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