Menu Development & Planning

1. Explain the meaning of foods and nutrition.
2. List various nutrients and their functions.
3. Describe the principles of cookery.
4. Explain the importance of kitchen and personal hygiene.
5. Explain the concepts and principles of kitchen planning.
6. Compile different types of menus.

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1:

   • Unit 1: Food and Nutrition · 2 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..

2. Week 2Module 1:

   • Unit 2: Kitchen and Personal Hygiene · 2 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..

3. Week 3Module 1:

   • Unit 3: Kitchen Equipment and Tools · 2 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..

4. Week 4Module 1:

   • Unit 4: Basic Principles of Cookery · 2 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..

5. Week 5Module 2:

   • Unit 1: The Kitchen Planning · 2 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..

6. Week 6Module 2:

   • Unit 2: Basic Principles of Cookery · 2 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..

7. Week 7Module 2:

   • Unit 3: Convenience Foods · 2 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..

8. Week 8Module 2:

   • Unit 4: Portion Control · 2 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..

9. Week 9Module 3:

   • Unit 1: Food Preservation and Storage · 2 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..

10. Week 10Module 3:

    • Unit 2: Planning and Designing the Menu · 2 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..

11. Week 11Module 3:

    • Unit 3: Menu Composing · 2 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..

12. Week 12Module 3:

    • Unit 4: Food Purchasing · 2 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..

13. Week 13Module 4:

    • Unit 3: Culinary Terms · 2 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 hours

      Review all modules and units.. Practice compiling menus.. Review culinary terms and definitions..

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

      Review all modules and units.. Practice compiling menus.. Review culinary terms and definitions..