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HMT503Agricultural Sciences2 Unitsintermediate

FOOD AND BEVERAGES

This course provides a comprehensive understanding of food and beverage management within the hospitality and tourism industry. It explores key concepts including food product development, processing equipment, production methods, and service techniques. Students will learn about food safety, quality control, menu planning, recipe standardization, and cost control strategies. The course also covers the responsibilities of food and beverage managers in both front-of-house and back-of-house operations.

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150h
Study Time
13
Weeks
12h
Per Week
basic
Math Level
Course Keywords
Food ManagementBeverage ManagementHospitalityMenu PlanningCost Control

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

Food Product Development

2

Food Processing Equipment

3

Food Production Methods

4

Food Service Methods

5

Menu Planning

6

Cost Control

7

Kitchen Hygiene

8

Beverage Service

9

Recipe Standardization

Total Topics9 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 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

Restaurant Manager

Apply your skills in this growing field

Food and Beverage Manager

Apply your skills in this growing field

Catering Manager

Apply your skills in this growing field

Executive Chef

Apply your skills in this growing field

Food Service Director

Apply your skills in this growing field

Industry Applications

Real-world sectors where you can apply your knowledge

RestaurantsHotelsCatering CompaniesEvent ManagementInstitutional Food Service

Study Schedule Beta

A structured 13-week journey through the course content

Week
1

Module 1:

2h

Unit 1: Food Product Development Concepts

2 study hours
  • •Read Unit 1: Understand the concepts of food product development.
  • •Explore the main sources of new product ideas.
  • •Discuss the role of social media in product development.
  • •Complete Self-Assessment Exercises 1 and 2.
Week
2

Module 1:

2h

Unit 2: Product Development Process 1

2 study hours
  • •Study Unit 2: Learn about the product development process.
  • •Focus on screening, concept testing, and assessing consumer needs.
  • •Analyze feasibility considerations and prototyping.
  • •Complete Self-Assessment Exercises 1, 2, and 3.
Week
3

Module 1:

2h

Unit 3: Product Development Process 2

2 study hours
  • •Study Unit 3: Focus on product testing and specifications.
  • •Examine marketing strategies and product commercialization.
  • •Understand the importance of product launch.
  • •Complete Self-Assessment Exercises.
Week
4

Module 1:

2h

Unit 4: Food Product Safety and Quality

2 study hours
  • •Read Unit 4: Define food safety and quality.
  • •Identify major types of food contaminants.
  • •Understand consumer protection measures.
  • •Complete Self-Assessment Exercises.
Week
5

Module 1:

2h

Unit 5: Optimizing Product Development

2 study hours
  • •Study Unit 5: Learn about optimizing product development.
  • •Understand the role of product development management software.
  • •Analyze optimization as a source of competitive advantage.
  • •Complete Self-Assessment Exercises.
Week
6

Module 2:

2h

Unit 1: Food Processing Equipment

2 study hours
  • •Read Unit 1: Learn about different types of food processing equipment.
  • •Understand functions by which food processing equipment are grouped.
  • •Focus on preparation and mechanical processing equipment.
  • •Complete Self-Assessment Exercises 1 and 2.
Week
7

Module 2:

2h

Unit 2: Food Processing Equipment Continued

2 study hours
  • •Study Unit 2: Continue learning about food processing equipment.
  • •Focus on food quality measurement instruments.
  • •Examine common commercial kitchen equipment.
  • •Complete Self-Assessment Exercises.
Week
8

Module 2:

2h

Unit 3: Boosting Efficiency in Food and Beverage Manufacture

2 study hours
  • •Read Unit 3: Learn about boosting efficiency in food and beverage manufacture.
  • •Focus on improving staff productivity and operational efficiency.
  • •Analyze strategies to reduce production costs.
  • •Complete Self-Assessment Exercises.
Week
9

Module 2:

2h

Unit 4: Basic Elements of Equipment Cleaning & Sanitizing

2 study hours
  • •Study Unit 4: Learn about equipment cleaning and sanitizing.
  • •Understand cleaning methods and the chemistry of detergents.
  • •Examine chemical and steam sanitizing.
  • •Complete Self-Assessment Exercises.
Week
10

Module 3:

2h

Unit 1: Food Production Methods; Service Facilities

2 study hours
  • •Read Unit 1: Learn about food production methods and service facilities.
  • •Understand hazard analysis and critical control points.
  • •Focus on planning food service facilities.
  • •Complete Self-Assessment Exercises.
Week
11

Module 3:

4h

Unit 2: Food Production Methods

2 study hours
  • •Study Unit 2: Focus on food production methods.
  • •Examine conventional and beverage production methods.
  • •Understand the partie system.
  • •Complete Self-Assessment Exercises.

Unit 3: Food Service Methods

2 study hours
  • •Read Unit 3: Learn about food service methods.
  • •Understand self-service, waiter service, and special service arrangements.
  • •Analyze the different types of service.
  • •Complete Self-Assessment Exercises.
Week
12

Module 3:

2h

Unit 4: Beverage Service Methods

2 study hours
  • •Study Unit 4: Focus on beverage service methods.
  • •Examine self-service and waiter/waitress service.
  • •Understand vending and dispensing machines.
  • •Complete Self-Assessment Exercises.
Week
13

Modules 1-3

4h

Final Revision

4 study hours
  • •Review all modules and units.
  • •Focus on key concepts and definitions.
  • •Prepare for assignments and 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.

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Study Tips & Exam Preparation

Expert tips to help you succeed in this course

1

Review all Tutor Marked Assignments (TMAs) and Self-Assessment Exercises (SAEs).

2

Create detailed summaries of each module, focusing on key concepts and definitions.

3

Practice menu costing calculations from Units 4 and 5, Module 5.

4

Develop case studies applying cost control measures from Unit 4, Module 6.

5

Create concept maps linking Units 3-5 food production and service concepts in Module 3.

6

Focus on the different types of food and beverage service methods and their applications.

7

Practice yield testing calculations from Unit 4, Module 5.

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