Food & Beverage Production Iv
- Agricultural Sciences
- 300 level
- 199 pages
- 14 units
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.
About this course
- Difficulty
- Intermediate
- Study hours
- 30 hours
- Maths
- Basic
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor Marked Assessments
- Final Examination
What you'll read
The real module and unit structure of HCM304, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM304 · UNIT 2: RESTAURANT
Thirdly, all hospitality operations require a combination of manufacturing expertise and service skill. It operates in many cases twenty-four hours a day. To deliver a consistent product to each individual customer requires teams of people well trained to deliver to a set standard every time.
What you should be able to do
- Identify and apply food hygiene regulations in food production.
- Develop and implement effective menu plans based on customer requirements.
- Identify and utilize local food commodities in menu development.
- Explain and apply cook-chill, cook-freeze, and sous vide catering systems.
- Demonstrate proficiency in functional catering and meat cookery techniques.
- Apply cost control measures in food and beverage operations.
What it prepares you for
- Restaurant Manager
- Catering Manager
- Food and Beverage Manager
- Executive Chef
- Food Safety Inspector
- Hotels
- Restaurants
- Catering Companies
- Event Management
- Institutional Food Service
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 3: Food and Beverage Control
Unit 2: Organisation of Control
Requires understanding of complex financial calculations and accounting principles.
- Module 2: Food Commodities
Unit 2: Food Commodities: Fish
Involves memorizing numerous types of fish and their specific characteristics, which can be overwhelming.
A suggested way through it
13 weeks, about 28 hours in total. Yours will differ.
- Week 1Module 1: The Hospitality Industry
Unit 1: The Hospitality Industry · 2 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 2Module 1: The Hospitality Industry
Unit 2: Restaurant · 2 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 3Module 1: The Hospitality Industry
Unit 3: Food Poisoning · 2 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 4Module 1: The Hospitality Industry
Unit 4: Food Hygiene Regulation · 2 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 5Module 1: The Hospitality Industry
Unit 5: The Menu · 2 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 6Module 2: Food Commodities
Unit 1: Food Commodities: Meat, Poultry and Game · 2 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 7Module 2: Food Commodities
Unit 2: Food Commodities: Fish · 2 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 8Module 2: Food Commodities
Unit 3: Food Commodities: Vegetables and Fruits · 2 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 9Module 2: Food Commodities
Unit 4: Food Commodities: Eggs and Dairy Products · 2 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 10Module 2: Food Commodities
Unit 5: Food Commodities: Cereals, Nuts, Fats and Oils · 2 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 11Module 3: Food and Beverage Control
Unit 1: Food Purchasing · 2 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 12Module 3: Food and Beverage Control
Unit 2: Organisation of Control · 2 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 13Module 3: Food and Beverage Control
Unit 3: Catering for Functions · 2 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 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..
Preparing for the exam
- Create detailed notes summarizing key concepts from each unit.
- Practice menu planning exercises, considering different dietary needs and budgets.
- Review food safety regulations and hygiene practices thoroughly.
- Develop cost control spreadsheets to understand food costing and pricing strategies.
- Practice meat cookery techniques, focusing on different cuts and cooking methods.
- Create flashcards for memorizing food commodities and their characteristics.
- Review all Tutor-Marked Assignments (TMAs) and address any feedback received.
Questions students ask about this course
What is HCM304 about?
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.
How many units does HCM304 have?
HCM304, Food & Beverage Production Iv, has 14 units across 3 modules, over 199 pages of course material. You can read it one unit at a time.
Is HCM304 hard?
HCM304 is rated intermediate level, with basic mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does HCM304 take to study?
About 30 hours of study, spread across its 14 units.
How is HCM304 assessed?
HCM304 is assessed by Assignments, Tutor Marked Assessments and Final Examination.
What can I do with HCM304?
Restaurant Manager, Catering Manager, Food and Beverage Manager, Executive Chef and Food Safety Inspector.