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HCM304Agricultural Sciences Unitsintermediate

Food & Beverage Production Iv

This course, Food and Beverage Production IV, is designed for undergraduate students in Hotel and Catering Management. It explores the organization of the hotel and catering industry, covering menu structure and planning, food purchasing strategies, and effective control systems. Students will learn about various food commodities, food hygiene regulations, and health and environmental safety compliance. The course also delves into cook-chill and cook-freeze catering systems, functional catering, and meat cookery, preparing students for diverse roles in the hospitality sector.

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30h

Study Time

13

Weeks

2h

Per Week

basic

Math Level

Course Keywords

Food ProductionMenu PlanningFood SafetyCatering ManagementHospitality Industry

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

Hospitality Industry

2

Restaurant Operations

3

Food Safety and Hygiene

4

Menu Planning and Design

5

Food Commodities

6

Food Purchasing

7

Cost Control

8

Function Catering

9

Meat Cookery

10

Cook-Chill and Cook-Freeze

Total Topics10 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 Assessments

Comprehensive evaluation of course material understanding

Written Assessment

Final Examination

Comprehensive evaluation of course material understanding

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

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

Executive Chef

Apply your skills in this growing field

Food Safety Inspector

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HotelsRestaurantsCatering CompaniesEvent ManagementInstitutional Food Service

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1: The Hospitality Industry

2h

Unit 1: The Hospitality Industry

2 study hours

•Read Unit 1: Understand the characteristics of the hospitality industry and its various segments.
•Differentiate between commercial, welfare, and industrial catering.
•Outline and discuss the different types of catering establishments.

Week

2

Module 1: The Hospitality Industry

2h

Unit 2: Restaurant

2 study hours

•Read Unit 2: Define a restaurant and state its various classifications.
•Discuss the duties and responsibilities of restaurant staff.
•Understand the different types of restaurants and their unique features.

Week

3

Module 1: The Hospitality Industry

2h

Unit 3: Food Poisoning

2 study hours

•Read Unit 3: Discuss the causes of food poisoning and identify common food poisoning bacteria.
•Learn about chemical food poisoning and its prevention.
•Understand the importance of preventing food poisoning and its impact on public health.

Week

4

Module 1: The Hospitality Industry

2h

Unit 4: Food Hygiene Regulation

2 study hours

•Read Unit 4: Explain the personal requirements for food safety and food safety for food premises.
•Discuss the general food hygiene regulations (1995).
•Understand temperature control regulations (1995) and food premises registration regulations (1997).

Week

5

Module 1: The Hospitality Industry

2h

Unit 5: The Menu

2 study hours

•Read Unit 5: Define menu and trace its history.
•List factors to consider before planning a menu and identify different types of menus.
•Plan different types of menus based on customer requirements and establishment objectives.

Week

6

Module 2: Food Commodities

2h

Unit 1: Food Commodities: Meat, Poultry and Game

2 study hours

•Read Unit 1: Explain how to select, store, and preserve different types of meat.
•Understand carcass hanging and the ageing of meat.
•Learn about meat substitutes and their uses in catering.

Week

7

Module 2: Food Commodities

2h

Unit 2: Food Commodities: Fish

2 study hours

•Read Unit 2: Identify different varieties of fish and describe the different methods of purchasing fish.
•Explain how to select, store, and preserve fish.
•Understand the food value of fish and its importance in a balanced diet.

Week

8

Module 2: Food Commodities

2h

Unit 3: Food Commodities: Vegetables and Fruits

2 study hours

•Read Unit 3: Classify vegetables and fruits and state the uses of a variety of vegetables and fruits.
•Discuss the food value of fruits and their uses.
•Learn about the different types of vegetables and fruits and their culinary applications.

Week

9

Module 2: Food Commodities

2h

Unit 4: Food Commodities: Eggs and Dairy Products

2 study hours

•Read Unit 4: Explain the food value and composition of eggs and analyze the grading of eggs.
•Classify cheese and state the types of cream and their fat content.
•Understand the uses of eggs and dairy products in various culinary preparations.

Week

10

Module 2: Food Commodities

2h

Unit 5: Food Commodities: Cereals, Nuts, Fats and Oils

2 study hours

•Read Unit 5: State the types and uses of cereals and describe the storage of flour.
•Discuss the factors to consider when choosing oils and identify varieties of nuts.
•Understand the importance of cereals, nuts, fats, and oils in a balanced diet.

Week

11

Module 3: Food and Beverage Control

2h

Unit 1: Food Purchasing

2 study hours

•Read Unit 1: Identify the principles of purchasing and discuss the responsibilities of a buyer.
•Suggest at least 20 buying tips and distinguish between the 3 main methods for buying.
•Describe standard purchasing specifications with practical examples.

Week

12

Module 3: Food and Beverage Control

2h

Unit 2: Organisation of Control

2 study hours

•Read Unit 2: State five advantages of an efficient costing system and calculate the total cost of a meal.
•Analyze factors that affect a control system and identify the equipment used in portion control.
•Understand the importance of cost control and portion control in food and beverage operations.

Week

13

Module 3: Food and Beverage Control

4h

Unit 3: Catering for Functions

2 study hours

•Read Unit 3: Give different categories of functions and discuss how to promote the sale of functions/events.
•Explain how to organize functions/events.
•Understand the key elements of function catering and event management.

Unit 4: Meat Cookery

2 study hours

•Review all course materials and prepare for final examination.
•Focus on key concepts and principles from each module.
•Practice applying knowledge through sample questions and exercises.

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 detailed notes summarizing key concepts from each unit.

2

Practice menu planning exercises, considering different dietary needs and budgets.

3

Review food safety regulations and hygiene practices thoroughly.

4

Develop cost control spreadsheets to understand food costing and pricing strategies.

5

Practice meat cookery techniques, focusing on different cuts and cooking methods.

6

Create flashcards for memorizing food commodities and their characteristics.

7

Review all Tutor-Marked Assignments (TMAs) and address any feedback received.

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