Food & Beverage Production Iii

1. Identify sources of finance for businesses
2. Apply inventory management techniques
3. Evaluate startup challenges and solutions
4. Implement total quality management principles
5. Conduct quality audits and measurements
6. Apply cooking principles to food preparation

13 weeks, about 45 hours in total. Yours will differ.

1. Week 1Module 3: Introduction

   • Unit 1: Sources of Finance · 3 hours

     Define the importance of finance in business.. Differentiate between fixed and circulating capital.. Explain internal and external sources of capital..

2. Week 2Module 3: Introduction

   • Unit 2: Inventory Management and Supply of Resources · 3 hours

     List the objectives of inventory control.. Describe the benefits of inventory control.. Explain procedures for establishing efficient inventory control..

3. Week 3Module 3: Introduction

   • Unit 3: The Start Up Problem · 3 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..

4. Week 4Module 3: Introduction

   • Unit 4: Total Quality Management · 3 hours

     Define the concept of Total Quality Management (TQM).. Apply the concept of TQM to your business.. Discuss the antecedents of modern quality management..

5. Week 5Module 3: Introduction

   • Unit 5: Quality Audit and Measurement · 3 hours

     Detect errors during investigations and follow up.. Differentiate internal and external quality-system audits and reviews.. State TQM standard for self-assessment..

6. Week 6Module 1: Principles of Cooking

   • Unit 1: Principles of Cooking: Dry Heat Methods · 3 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..

7. Week 7Module 1: Principles of Cooking

   • Unit 2: Principles of Cooking: Moist Heat/Combination · 3 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..

8. Week 8Module 1: Principles of Cooking

   • Unit 3: Cooking Meat and Poultry · 3 hours

     Describe different methods of cooking meat.. Prepare and cook different cuts of meat.. Apply moist and dry heat methods to meat preparation..

9. Week 9Module 1: Principles of Cooking

   • Unit 4: Cooking Fish · 3 hours

     Identify how to recognize good quality fish.. Describe methods of storing fish.. Prepare several fish dishes using different cooking methods..

10. Week 10Module 1: Principles of Cooking

    • Unit 5: Cooking Eggs · 3 hours

      Identify and describe how to choose and store eggs.. Enumerate different egg dishes.. Prepare some egg dishes using various cooking techniques..

11. Week 11Module 2: Cake Making

    • Unit 1: Grains Used in Cookery · 3 hours

      Describe the different types of grains and their uses.. Analyze the different forms of grain.. Discuss the nutritional benefits of various grains..

12. Week 12Module 2: Cake Making

    • Unit 2: Cake Making · 3 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 hours

      Identify the different categories of cakes.. Differentiate the different methods of mixing cakes.. Analyze the different faults in cake making..

13. Week 13Module 2: Cake Making

    • Unit 4: Farinaceous Dishes · 3 hours

      Define farinaceous dishes.. Classify farinaceous dishes.. Describe the uses of farinaceous dishes.. Prepare some farinaceous dishes..

    • Unit 5: Sandwiches · 3 hours

      Trace the history of sandwiches.. Enumerate different types of sandwiches.. Prepare different types of sandwiches..