Introduction To Food & Beverage Production Ii

1. Explain the fundamental aspects of food and beverage production in relation to food and society.
2. Describe veal, beef, their joints and uses in catering.
3. Identify the different types of fish and shellfish, explain quality points, storage and food value.
4. Explain the nature of eggs, their quality points, uses and storage.
5. Explain man, menu and catering and in particular plan and compile menus for different kinds of people.

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

1. Week 1Module 1: Food and Society

   • Unit 1: Food and Society · 2 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..

2. Week 2Module 1: Food and Society

   • Unit 2: Meat · 2 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..

3. Week 3Module 1: Food and Society

   • Unit 3: Meat Production – Beef · 2 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..

4. Week 4Module 1: Food and Society

   • Unit 4: Lamb and Mutton, Pork, Ham and Sausages · 2 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..

5. Week 5Module 1: Food and Society

   • Unit 5: Tea and Coffee, Wine and Food · 2 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..

6. Week 6Module 2:

   • Unit 1: Fish and Shellfish · 2 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..

7. Week 7Module 2:

   • Unit 2: Milk and Dairy Products · 2 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..

8. Week 8Module 2:

   • Unit 3: Eggs · 2 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..

9. Week 9Module 2:

   • Unit 4: Fats and Oils · 2 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..

10. Week 10Module 2:

    • Unit 5: Vegetables · 2 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..

11. Week 11Module 3:

    • Unit 1: Pasta · 2 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 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..

12. Week 12Module 3:

    • Unit 3: Man, Menus and Catering · 2 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..

13. Week 13Module 3:

    • Unit 4: Kitchen Layouts · 2 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 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..