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HCM239Agricultural Sciences2 Unitsintermediate

Menu Planning & Catering Services

This course explores menu planning and catering services within the hospitality industry. It covers menu compilation, arrangement, and the production of palatable and balanced menus. Students will gain an understanding of food commodities, costing, control, and the scope of catering operations. Topics include catering for special nutritional needs, various types of catering establishments, and planning for special functions. The course aims to improve catering service standards and ensure customer satisfaction.

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208h
Study Time
13
Weeks
16h
Per Week
basic
Math Level
Course Keywords
Menu PlanningCatering ServicesFood CostingHospitality IndustryNutritional Needs

Course Overview

Everything you need to know about this course

Course Difficulty

Intermediate Level
Builds on foundational knowledge
65%
intermediate
➕
Math Level
Basic Math
🔬
Learning Type
Hands-on Practice

Course Topics

Key areas covered in this course

1

Catering Establishment Types

2

Menu Planning Principles

3

Food Commodity Knowledge

4

Catering for Special Functions

5

Pastry and Cake Making

6

Food Costing and Control

Total Topics6 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

Catering Manager

Apply your skills in this growing field

Restaurant Manager

Apply your skills in this growing field

Food and Beverage Director

Apply your skills in this growing field

Event Planner

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsEvent Management CompaniesHospitalsSchools

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1: Types of Catering Establishment

2h

Unit 1: Types of Catering Establishment

2 study hours
  • •Define commercial and non-commercial catering.
  • •Identify food served in different catering sectors.
  • •Explain service types in catering.
Week
2

Module 1: Types of Catering Establishment

2h

Unit 2: Measurements and Measures

2 study hours
  • •Identify measuring devices.
  • •Explain measurement conversion to metric.
  • •Practice converting recipes to metric.
Week
3

Module 1: Types of Catering Establishment

2h

Unit 3: Herbs, Spices and Condiments

2 study hours
  • •Define herbs, spices, and condiments.
  • •Describe uses in cookery.
  • •Identify local and imported varieties.
Week
4

Module 1: Types of Catering Establishment

2h

Unit 4: Vegetables and Salads

2 study hours
  • •Explain food value of vegetables and salads.
  • •Classify vegetables.
  • •Identify ingredients for salad making.
Week
5

Module 2: Fruit and Nuts

2h

Unit 1: Fruit and Nuts

2 study hours
  • •Identify fruit types and their nutritive value.
  • •Explain factors for choosing fruits.
  • •Describe fruit preparation methods.
Week
6

Module 2: Fruit and Nuts

2h

Unit 2: Milk and milk Product

2 study hours
  • •Explain milk types and nutritional value.
  • •Describe milk uses.
  • •Identify milk products.
Week
7

Module 2: Fruit and Nuts

2h

Unit 3: Egg Cookery

2 study hours
  • •Describe egg structure and nutritional content.
  • •Explain egg cooking methods.
  • •Identify egg products.
Week
8

Module 2: Fruit and Nuts

2h

Unit 4: Fish Cookery

2 study hours
  • •Classify fish types.
  • •Identify fish cuts.
  • •Explain fish cooking methods.
Week
9

Module 3: Beverages

2h

Unit 1: Beverages

2 study hours
  • •Identify non-alcoholic beverages.
  • •Explain food value of coffee.
  • •Describe coffee making methods.
Week
10

Module 3: Beverages

2h

Unit 2: Catering for Special Function

2 study hours
  • •Explain function catering.
  • •Identify catering function types.
  • •Plan catering for special functions.
Week
11

Module 3: Beverages

2h

Unit 3: Menu for Special Nutritional Needs

2 study hours
  • •Describe nutritional needs of infants, children, adults, and the aged.
  • •Plan balanced meals for different groups.
Week
12

Module 3: Beverages

2h

Unit 4: Bread Making and Dough Product

2 study hours
  • •Explain yeast bread and dough products.
  • •Describe ingredients used in bread making.
  • •Identify steps in bread making.
Week
13

Module 4: Pastry Making

6h

Final Revision

6 study hours
  • •Review all modules and units.
  • •Complete assignments and TMAs.
  • •Prepare for final examination.

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

Create detailed menu plans for various catering scenarios from Units 2-3

2

Practice costing calculations from Unit 3 weekly using different food items

3

Review pastry and cake making techniques from Module 4, focusing on troubleshooting common faults

4

Develop a chart comparing different catering establishments from Unit 1, noting their unique service requirements

5

Memorize key nutritional guidelines for different age groups from Unit 3, focusing on specific vitamin and mineral requirements

6

Create concept maps linking Units 3-5 food commodities, costing and control concepts

7

Practice pastry and cake recipes from Module 4 weekly

8

Review all TMAs and assignments

9

Focus on key concepts

10

Manage your time effectively during the exam

11

Read all questions carefully before answering

12

Answer all questions to the best of your ability

13

Review your answers before submitting the exam

14

Stay calm and focused during the exam

15

Get enough sleep before the exam

16

Eat a healthy breakfast before the exam

17

Arrive at the exam venue early

18

Bring all necessary materials to the exam

19

Follow all instructions given by the invigilator

20

Do not cheat or engage in any form of malpractice

21

Submit your exam on time

22

Be confident in your abilities

23

Believe in yourself

24

You can do it!

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