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HCM339Agricultural Sciences2 Unitsintermediate

Food & Beverage Production Iii

This course explores essential aspects of financial management, inventory control, and entrepreneurial strategies. It covers sources of finance, inventory management techniques, and challenges faced by startups. Additionally, the course delves into total quality management principles, quality auditing, and measurement methods. The course equips students with practical knowledge for effective business operations and sustainable growth.

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156h
Study Time
13
Weeks
12h
Per Week
basic
Math Level
Course Keywords
FinanceInventoryQuality ManagementEntrepreneurshipAudit

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

Financial Management

2

Inventory Control

3

Entrepreneurship

4

Total Quality Management

5

Quality Auditing

6

Cooking Principles

Total Topics6 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

Business Manager

Apply your skills in this growing field

Entrepreneur

Apply your skills in this growing field

Quality Control Manager

Apply your skills in this growing field

Financial Analyst

Apply your skills in this growing field

Chef

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

HospitalityManufacturingFinanceRetailFood Service

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 3: Introduction

3h

Unit 1: Sources of Finance

3 study hours
  • •Define the importance of finance in business.
  • •Differentiate between fixed and circulating capital.
  • •Explain internal and external sources of capital.
Week
2

Module 3: Introduction

3h

Unit 2: Inventory Management and Supply of Resources

3 study hours
  • •List the objectives of inventory control.
  • •Describe the benefits of inventory control.
  • •Explain procedures for establishing efficient inventory control.
Week
3

Module 3: Introduction

3h

Unit 3: The Start Up Problem

3 study hours
  • •Identify pitfalls to avoid in starting a new business.
  • •Suggest solutions to identified pitfalls.
  • •Analyze the importance of managerial experience and sufficient starting capital.
Week
4

Module 3: Introduction

3h

Unit 4: Total Quality Management

3 study hours
  • •Define the concept of Total Quality Management (TQM).
  • •Apply the concept of TQM to your business.
  • •Discuss the antecedents of modern quality management.
Week
5

Module 3: Introduction

3h

Unit 5: Quality Audit and Measurement

3 study hours
  • •Detect errors during investigations and follow up.
  • •Differentiate internal and external quality-system audits and reviews.
  • •State TQM standard for self-assessment.
Week
6

Module 1: Principles of Cooking

3h

Unit 1: Principles of Cooking: Dry Heat Methods

3 study hours
  • •Differentiate between the three main methods of heat transfer.
  • •Describe the effects of heat on food nutrients.
  • •Identify and analyze the dry heat methods of cooking.
Week
7

Module 1: Principles of Cooking

3h

Unit 2: Principles of Cooking: Moist Heat/Combination

3 study hours
  • •Identify the different moist heat and combination methods of cooking.
  • •Describe the moist heat and combination methods of cooking.
  • •Cook different dishes with the above methods.
Week
8

Module 1: Principles of Cooking

3h

Unit 3: Cooking Meat and Poultry

3 study hours
  • •Describe different methods of cooking meat.
  • •Prepare and cook different cuts of meat.
  • •Apply moist and dry heat methods to meat preparation.
Week
9

Module 1: Principles of Cooking

3h

Unit 4: Cooking Fish

3 study hours
  • •Identify how to recognize good quality fish.
  • •Describe methods of storing fish.
  • •Prepare several fish dishes using different cooking methods.
Week
10

Module 1: Principles of Cooking

3h

Unit 5: Cooking Eggs

3 study hours
  • •Identify and describe how to choose and store eggs.
  • •Enumerate different egg dishes.
  • •Prepare some egg dishes using various cooking techniques.
Week
11

Module 2: Cake Making

3h

Unit 1: Grains Used in Cookery

3 study hours
  • •Describe the different types of grains and their uses.
  • •Analyze the different forms of grain.
  • •Discuss the nutritional benefits of various grains.
Week
12

Module 2: Cake Making

6h

Unit 2: Cake Making

3 study hours
  • •Identify the basic ingredients used in cake making.
  • •Describe the functions of ingredients used in cake making.
  • •Analyze the steps involved in making cakes.

Unit 3: Cake: Types and Common Faults

3 study hours
  • •Identify the different categories of cakes.
  • •Differentiate the different methods of mixing cakes.
  • •Analyze the different faults in cake making.
Week
13

Module 2: Cake Making

6h

Unit 4: Farinaceous Dishes

3 study hours
  • •Define farinaceous dishes.
  • •Classify farinaceous dishes.
  • •Describe the uses of farinaceous dishes.
  • •Prepare some farinaceous dishes.

Unit 5: Sandwiches

3 study hours
  • •Trace the history of sandwiches.
  • •Enumerate different types of sandwiches.
  • •Prepare different types of sandwiches.

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

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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 applying financial formulas and inventory management techniques.

3

Review case studies on successful and failed startups.

4

Develop a checklist for conducting quality audits.

5

Practice cooking different dishes using various methods to master techniques.

6

Focus on understanding the principles of TQM and their practical applications.

7

Review all Tutor-Marked Assessments (TMAs) and assignments to identify areas for improvement.

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