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HCM238Agricultural Sciences2 Unitsintermediate

Introduction To Food & Beverage Production Ii

This course provides an in-depth exploration of food and beverage production, building upon introductory concepts. It examines the relationship between food and society, delving into cultural influences and ethical considerations. The course covers meat production, fish and shellfish, dairy products, eggs, fats and oils, vegetables, and pasta. Students will learn menu planning, kitchen layouts, equipment, and the use of food additives, preparing them for careers in the hotel and catering industry.

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26h
Study Time
13
Weeks
2h
Per Week
none
Math Level
Course Keywords
Food ProductionBeverage ProductionMenu PlanningKitchen ManagementFood Commodities

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 Society

2

Meat Production

3

Fish and Shellfish

4

Milk and Dairy Products

5

Menu Planning

6

Kitchen Layouts

7

Food Additives

8

Cake Making

Total Topics8 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 (2 methods)

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

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering CompaniesEvent ManagementFood Manufacturing

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Food and Society

2h

Unit 1: Food and Society

2 study hours
  • •Read Unit 1: Food and Society, focusing on the value of food and factors affecting food choices.
  • •Reflect on personal food habits and their influences.
  • •Complete Self-Assessment Exercise 1 to reinforce understanding of food's purpose.
Week
2

Module 1: Food and Society

2h

Unit 2: Meat

2 study hours
  • •Study Unit 2: Meat, paying attention to the structure of meat and its importance in the diet.
  • •Review different cuts of meat and their appropriate cooking methods.
  • •Complete Self-Assessment Exercise 2 to assess understanding of meat values and factors affecting food choices.
Week
3

Module 1: Food and Society

2h

Unit 3: Meat Production – Beef

2 study hours
  • •Study Unit 3: Meat Production – Beef, focusing on the quality and appearance of beef.
  • •Learn about the preparation of joints and various cuts of beef.
  • •Complete Self-Assessment Exercise 1 to reinforce understanding of beef carcass and larding.
Week
4

Module 1: Food and Society

2h

Unit 4: Lamb and Mutton, Pork, Ham and Sausages

2 study hours
  • •Study Unit 4: Lamb and Mutton, Pork, Ham and Sausages, focusing on their qualities and preparation.
  • •Review different cuts and cooking methods for lamb, mutton, and pork.
  • •Complete Self-Assessment Exercise 1 to distinguish between lamb and mutton.
Week
5

Module 1: Food and Society

2h

Unit 5: Tea and Coffee, Wine and Food

2 study hours
  • •Study Unit 5: Tea and Coffee, Wine and Food, focusing on tea and coffee making rules.
  • •Learn about coffee making methods and types of wine.
  • •Understand the uses of wine in the hotel and catering industry.
Week
6

Module 2:

2h

Unit 1: Fish and Shellfish

2 study hours
  • •Study Unit 1: Fish and Shellfish, focusing on identifying different types of fish and shellfish.
  • •Learn about purchasing, determining freshness, and food value of fish.
  • •Review various cooking methods for fish and shellfish.
Week
7

Module 2:

2h

Unit 2: Milk and Dairy Products

2 study hours
  • •Study Unit 2: Milk and Dairy Products, focusing on the production and composition of milk.
  • •Learn about milk processing techniques and different types of milk and dairy products.
  • •Understand the importance of milk in the diet.
Week
8

Module 2:

2h

Unit 3: Eggs

2 study hours
  • •Study Unit 3: Eggs, focusing on egg production and composition.
  • •Learn about purchasing, storing, and testing eggs for freshness.
  • •Understand the uses of eggs in catering and identify egg dishes.
Week
9

Module 2:

2h

Unit 4: Fats and Oils

2 study hours
  • •Study Unit 4: Fats and Oils, focusing on the types of fats and oils and their properties.
  • •Learn about the effect of heat on fats and oils and understand rancidity.
  • •Differentiate between different types of fats and oils and state their nutritional value.
Week
10

Module 2:

2h

Unit 5: Vegetables

2 study hours
  • •Study Unit 5: Vegetables, focusing on identifying and classifying different types of vegetables.
  • •Learn about their uses in catering and understand their food value.
  • •Review storage methods for vegetables.
Week
11

Module 3:

4h

Unit 1: Pasta

2 study hours
  • •Study Unit 1: Pasta, focusing on identifying different types of pasta and their shapes.
  • •Learn about purchasing and storing pasta products.
  • •Review Asian noodles and their preparation.

Unit 2: Food Additives

2 study hours
  • •Continue studying Unit 1: Pasta, focusing on cheese production and quality.
  • •Learn about cheese varieties and their countries of origin.
  • •Understand the basics of cake making.
Week
12

Module 3:

2h

Unit 3: Man, Menus and Catering

2 study hours
  • •Study Unit 3: Man, Menus and Catering, focusing on man's relationship with menu and catering.
  • •Learn about nutritional needs and food combination in menu planning.
  • •Understand menu planning and compilation.
Week
13

Module 3:

4h

Unit 4: Kitchen Layouts

2 study hours
  • •Study Unit 4: Kitchen Layouts, focusing on kitchen planning and layout.
  • •Learn about the flow of work in the kitchen and utility supply.
  • •Understand kitchen interiors and fittings.

Unit 5: Kitchen Equipment, Types, Selection Uses and Maintenance

2 study hours
  • •Study Unit 5: Kitchen Equipment, Types, Selection, Uses and Maintenance, focusing on kitchen equipment selection.
  • •Learn about different types of kitchen equipment and their uses.
  • •Understand the maintenance of kitchen equipment.

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

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review all Tutor-Marked Assignments (TMAs) and their feedback to identify areas of weakness.

2

Create detailed notes for each unit, focusing on key definitions, classifications, and processes.

3

Practice menu planning exercises, considering different dietary needs and cultural preferences.

4

Study kitchen layouts and equipment types, focusing on their efficient use and maintenance.

5

Create flashcards for food additives, herbs, and spices, including their uses and potential effects.

6

Allocate specific study time for each module, ensuring comprehensive coverage of all units.

7

Form a study group to discuss challenging concepts and share insights.

8

Practice past exam questions to familiarize yourself with the exam format and question types.

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