Login Create Account

Back to Course Catalog

HCM333Agricultural Sciences2 Unitsintermediate

Food & Beverage Services Iii

This course on Food and Beverage Services III is designed for BSC students in the School of Business and Human Resource Management. It consists of 11 units covering both theoretical knowledge and practical skills. The course explores professional skills, basic principles of cookery, and various methods of food preparation. Students will learn cake making, preparation of egg, grain, farinaceous dishes, pastries, puddings, sweets, flavors, sandwiches, and beverages. The course also covers non-alcoholic drinks, poultry, fish, seafood, and Nigerian dishes.

Take a Practice Test Generate AI Study Notes

Take a practice test or generate AI study notes to help you excel in this course.

156h

Study Time

13

Weeks

12h

Per Week

basic

Math Level

Course Keywords

Food ProductionCookery PrinciplesCake MakingBeverage PreparationNigerian Dishes

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

Cake Making Principles

2

Egg and Farinaceous Dishes

3

Pastry Production

4

Freezing Techniques

5

Non-Alcoholic Beverage Preparation

6

Poultry and Game Preparation

7

Fish and Seafood Cookery

8

Nigerian Cuisine

9

Menu Planning

10

Kitchen Equipment

Total Topics10 topics

Requirements

Knowledge and skills recommended for success

HCM 205: Introduction to Food and Beverage Services

💡 Don't have all requirements? Don't worry! Many students successfully complete this course with basic preparation and dedication.

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

Written Assessment

Career Opportunities

Explore the career paths this course opens up for you

Chef

Apply your skills in this growing field

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

Culinary Arts Instructor

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

RestaurantsHotelsCatering CompaniesEvent ManagementFood Service Industry

Study Schedule Beta

A structured 13-week journey through the course content

Week

1

Module 1:

2h

Unit 1: Principles of Making Cake

2 study hours

•Read the introduction to understand the principles of cake making.
•Identify the materials used in cake making, such as flour, fat, eggs, and sugar.
•Study the rubbed-in and creamed methods of cake making.
•Learn to identify and remedy common faults in cake making.

Week

2

Module 1:

2h

Unit 2: Preparation of Eggs, Grains and Farinaceous Dishes

2 study hours

•Explore the uses of eggs in food production.
•Learn to prepare egg dishes with appropriate garnishes and accompaniments.
•Understand the characteristics of farinaceous products.
•Prepare spaghetti with tomato sauce and bolognaise sauce.

Week

3

Module 2:

2h

Unit 1: Fat Flours, Commodities for Pastry Production Puddings, Sweets

2 study hours

•Identify different types of fats and flours used in pastry production.
•Learn about raising agents and other commodities used for pastries, puddings, and sweets.
•Prepare short pastry and puff pastry.
•Understand the uses of choux paste.

Week

4

Module 2:

2h

Unit 2: Freezing Techniques, Chilled and Iced Confectioneries

2 study hours

•Study the use of chilling and freezing techniques in food preservation.
•Identify foods suitable for chilling and freezing.
•Learn about freezing processes and techniques.
•Explore the use of fish and processed fruits in sweets.

Week

5

Module 3:

2h

Unit 1: Preparation of Non-Alcoholic Drinks

2 study hours

•Learn to prepare different types of tea, including lemon tea, Russian tea, China tea, India tea, and iced tea.
•Prepare coffee using instant, pot, and ground methods.
•Explore the preparation of hot beverages, fruit drinks, and milkshakes.
•Prepare ginger, paw-paw, lemon, and pineapple drinks.

Week

6

Module 3:

2h

Unit 2: Types of Catering Services

2 study hours

•Understand the characteristics of healthy, wholesome birds.
•Learn how to dress poultry.
•Prepare chicken for cooking using various methods, such as roasting, grilling, and sautéing.
•Study different chicken dishes, including chicken a la king, chicken galantine, and chicken volauvent.

Week

7

Module 3:

2h

Unit 3: Types of Catering Services–Garnishing, Flavorings, Stuffing for Poultry Game

2 study hours

•Learn how to prepare poultry and games.
•Understand portion production in poultry games.
•Study carving and boning techniques.
•Explore different types of cutting.
•Learn about garnishes and stuffings for poultry.

Week

8

Module 4:

2h

Unit 1: Types of Catering Service: Fish and Sea Foods

2 study hours

•Classify fish and seafoods based on origin and fat content.
•Learn how to clean, preserve, and store fish and seafoods.
•Understand the food value and effects of cooking fish.
•Cook and present various kinds of fish and seafoods.

Week

9

Module 4:

2h

Unit 2: Types of Catering Service: Utilization of Local Commodities for Internationally Acceptable Nigerian Dishes

2 study hours

•Identify local food commodities in different regions of Nigeria.
•Learn how to utilize local food commodities in internationally acceptable Nigerian dishes.
•Prepare dishes using local commodities from Northern, Southern, and Western Nigeria.
•Understand how to promote Nigerian dishes and culture.

Week

10

Module 4:

2h

Unit 3: Menu Planning

2 study hours

•Understand the importance of menu planning in the hospitality industry.
•Identify factors to consider when planning a menu, such as competition, location, and customer profile.
•Plan a menu considering special requirements, time of year, and foods in season.
•Explain the different types of menus, including a la carte, table d'hôte, and specialty menus.

Week

11

Module 4:

2h

Unit 4: Purchasing Use and Maintaining Kitchen Equipment

2 study hours

•Identify large, mechanical, and small kitchen equipment.
•Understand the tools and utensils used in large kitchens.
•Explain the criteria for planning and layout of a cooking area.
•Learn how to use, clean, and maintain kitchen equipment.
•Understand necessary precautions when using kitchen equipment.

Week

12

Revision

4h

Final Revision

4 study hours

•Review all modules and units.
•Practice preparing various dishes covered in the course.
•Review tutor-marked assignments and feedback.
•Focus on areas of difficulty identified during the course.

Week

13

Exam Preparation

4h

Exam Preparation

4 study hours

•Consolidate understanding of key concepts.
•Practice exam-style questions.
•Review notes and course materials.
•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

Read the complete course material as provided by NOUN.

Access PDF Material

Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Create detailed recipe cards for each dish, focusing on ingredients, methods, and variations.

2

Practice knife skills and food preparation techniques weekly to improve speed and accuracy.

3

Develop a menu planning template, considering dietary restrictions, seasonal ingredients, and cost factors.

4

Review kitchen equipment manuals, focusing on safety procedures, maintenance schedules, and troubleshooting tips.

5

Form study groups to discuss challenging concepts, share practical experiences, and practice exam-style questions.

6

Visit local restaurants and catering establishments to observe professional practices and identify industry trends.

7

Create concept maps linking Modules 1-2 cake making principles and pastry production techniques.

8

Practice menu planning exercises from Units 3-4 weekly, considering different customer profiles and special requirements.

9

Review all TMAs and focus on areas where feedback indicated improvement was needed.

Related Courses

Other courses in Agricultural Sciences that complement your learning

Introductions To Soil Mineralogy

Poultry Production

Agricultural Marketing And Price

View All Agricultural Sciences Courses