Food & Beverage Services Iii

1. Understand and apply the principles of cake making.
2. Prepare a variety of egg, grain, and farinaceous dishes.
3. Produce pastries, puddings, and sweets using appropriate techniques.
4. Prepare non-alcoholic beverages, including tea, coffee, and fruit drinks.
5. Prepare poultry and game dishes with appropriate garnishes and stuffings.
6. Cook and present fish and seafood dishes.
7. Utilize local food commodities in internationally acceptable Nigerian dishes.
8. Plan menus considering various factors and customer requirements.
9. Use and maintain kitchen equipment safely and effectively.

13 weeks, about 30 hours in total. Yours will differ.

1. Week 1Module 1:

   • Unit 1: Principles of Making Cake · 2 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..

2. Week 2Module 1:

   • Unit 2: Preparation of Eggs, Grains and Farinaceous Dishes · 2 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..

3. Week 3Module 2:

   • Unit 1: Fat Flours, Commodities for Pastry Production Puddings, Sweets · 2 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..

4. Week 4Module 2:

   • Unit 2: Freezing Techniques, Chilled and Iced Confectioneries · 2 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..

5. Week 5Module 3:

   • Unit 1: Preparation of Non-Alcoholic Drinks · 2 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..

6. Week 6Module 3:

   • Unit 2: Types of Catering Services · 2 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..

7. Week 7Module 3:

   • Unit 3: Types of Catering Services–Garnishing, Flavorings, Stuffing for Poultry Game · 2 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..

8. Week 8Module 4:

   • Unit 1: Types of Catering Service: Fish and Sea Foods · 2 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..

9. Week 9Module 4:

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

10. Week 10Module 4:

    • Unit 3: Menu Planning · 2 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..

11. Week 11Module 4:

    • Unit 4: Purchasing Use and Maintaining Kitchen Equipment · 2 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..

12. Week 12Revision

    • Final Revision · 4 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..

13. Week 13Exam Preparation

    • Exam Preparation · 4 hours

      Consolidate understanding of key concepts.. Practice exam-style questions.. Review notes and course materials.. Prepare for final examination..