Industrial Trainingii
- Agricultural Sciences
- 300 level
- 3 credit units
- 97 pages
- 10 units
This course explores current issues in food safety and sanitation within the hospitality industry. It covers essential aspects of healthy catering services, including recipe modification, cooking methods, and food service presentation. The course also addresses critical topics such as preventing food poisoning, managing environmental issues, and ensuring kitchen floor safety. Students will learn about health and safety regulations, pest control, waste management, and the importance of personal and kitchen hygiene to maintain high standards of food safety.
About this course
- Difficulty
- Intermediate
- Study hours
- 130 hours
- Maths
- None
- Content
- Theoretical, practical
- Practical work
- Yes
- Assignments
- Tutor marked assignments
- Final examination
What you'll read
The real module and unit structure of HCM310, taken from the course material NOUN publishes.
One paragraph, so you can see how it reads
HCM310 · UNIT 1 IMPLEMENTING HEALTHY CATERING SERVICES
You are welcome to this particular unit on Current issues in food safety and sanitation. This course consists of 10 units involving hygiene and safety at work and sanitation as it affects the hospitality organisations. The course covers service industry specially those in the profit secor.
What you should be able to do
- Implement healthy catering services
- Apply health and safety regulations in catering premises
- Control food safety through temperature management
- Implement pest control measures
- Maintain kitchen floor safety
- Control waste and promote recycling
- Apply food hygiene regulations
What it prepares you for
- Restaurant Manager
- Catering Supervisor
- Food Safety Inspector
- Hygiene Manager
- Executive Chef
- Hotels
- Restaurants
- Catering Companies
- Food Manufacturing
- Hospitals
Where it gets hard
The units students slow down on, and what makes each one heavy.
- Module 1: Implementing Healthy Catering Services
Unit 4: Pest Control
Understanding and implementing effective pest control measures requires knowledge of pest behavior and appropriate control methods.
- Module 1: Implementing Healthy Catering Services
Unit 5: Kitchen Floor Safety
Applying HACCP principles in catering requires a thorough understanding of potential hazards and critical control points.
A suggested way through it
13 weeks, about 32 hours in total. Yours will differ.
- Week 1Module 1: Implementing Healthy Catering Services
Unit 1: Implementing Healthy Catering Services · 2 hours
Understand the importance of healthy recipes and ingredients.. Learn about cooking methods that minimize fat, sugar, and salt.. Implement good food handling practices to prevent food poisoning..
- Week 2Module 1: Implementing Healthy Catering Services
Unit 2: Health and Safety for New Catering Premises · 2 hours
Familiarize yourself with health and safety legislation for catering premises.. Understand the roles of clients, designers, and contractors in ensuring health and safety.. Learn about fire precautions and risk assessment..
- Week 3Module 1: Implementing Healthy Catering Services
Unit 3: Food Safety Temperature Control · 2 hours
Understand the basic temperature requirements for food safety.. Identify foods that need temperature control.. Learn about packaging and its environmental impact..
- Week 4Module 1: Implementing Healthy Catering Services
Unit 4: Pest Control · 2 hours
Identify common pests that infest food premises.. Learn how to deter pests through careful design and maintenance.. Understand the legal requirements for pest control..
- Week 5Module 1: Implementing Healthy Catering Services
Unit 5: Kitchen Floor Safety · 2 hours
Implement practical measures for controlling slips and trips in the kitchen.. Understand the principles of Hazard Analysis and Critical Control Points (HACCP).. Learn how to maintain HACCP in catering operations..
- Week 6Module 2: Food Safety
Unit 1: Food Safety · 2 hours
Understand the main requirements of food safety regulations.. Learn about temperature control and cook chill in catering.. Identify time and temperature limits for cook chill..
- Week 7Module 2: Food Safety
Unit 2: Importance of Hygiene · 2 hours
Understand the importance of personal hygiene.. Learn about general health and fitness for food handlers.. Understand the importance of kitchen clothing..
- Week 8Module 2: Food Safety
Unit 3: Food Hygiene (Amendments) Regulation 1990/1991 · 2 hours
Understand food hygiene regulations and amendments.. Learn about formal training in food hygiene.. Understand the role of the Food Safety and Standards Agency..
- Week 9Module 2: Food Safety
Unit 4: Kitchen Hygiene · 2 hours
Understand the importance of kitchen hygiene.. Learn about cleaning materials and equipment.. Understand the importance of ventilation, lighting and plumbing..
- Week 10Module 2: Food Safety
Unit 5: Control of Waste and Recyclable Materials · 2 hours
Understand the importance of controlling waste and recyclable materials.. Learn about the storage of waste and recyclable materials.. Understand the importance of washing up and hygienic storage of foods..
- Week 11Module 1: Implementing Healthy Catering Services
Module 1 Review · 4 hours
Review all units in Module 1.. Complete any outstanding assignments.. Prepare for tutor-marked assignments..
- Week 12Module 2: Food Safety
Module 2 Review · 4 hours
Review all units in Module 2.. Complete any outstanding assignments.. Prepare for tutor-marked assignments..
- Week 13Final Revision
Final Revision · 4 hours
Comprehensive review of all course materials.. Focus on key concepts and challenging areas.. Practice exam questions and review tutor-marked assignments..
Preparing for the exam
- Create detailed notes summarizing key concepts from each unit.
- Practice applying HACCP principles to different catering scenarios.
- Review food safety regulations and their practical implications.
- Focus on understanding temperature control requirements for various foods.
- Develop strategies for effective pest control and waste management.
Questions students ask about this course
What is HCM310 about?
This course explores current issues in food safety and sanitation within the hospitality industry. It covers essential aspects of healthy catering services, including recipe modification, cooking methods, and food service presentation. The course also addresses critical topics such as preventing food poisoning, managing environmental issues, and ensuring kitchen floor safety. Students will learn about health and safety regulations, pest control, waste management, and the importance of personal and kitchen hygiene to maintain high standards of food safety.
How many units does HCM310 have?
HCM310, Industrial Trainingii, has 10 units across 2 modules, over 97 pages of course material. You can read it one unit at a time.
How many credit units is HCM310?
HCM310 carries 3 credit units, at 300 level in Agricultural Sciences.
Is HCM310 hard?
HCM310 is rated intermediate level, with no mathematical content. It is mostly theoretical and practical work, and it has a practical component.
How long does HCM310 take to study?
About 130 hours of study, spread across its 10 units.
How is HCM310 assessed?
HCM310 is assessed by assignments, tutor marked assignments and final examination.
What can I do with HCM310?
Restaurant Manager, Catering Supervisor, Food Safety Inspector, Hygiene Manager and Executive Chef.