Food Production And Management
The course is intended to introduce the students to the basics of food production management. It will help them understand the purpose of maintaining a safe and secure working environment and dealing with any suspicious items that can be potentially dangerous to employees’ life at work. The course captures the working relationships between the employees and how they can be maintained. The course will also deal with cutting equipments and the care and hygienic maintenance of these equipments. It captures the various methods of cookery including heat transfer to food, effect of heat on food and different ways of cooking. Lastly, the course captures the culinary terms which is the language of cookery
EXPECTED LEARNING OUTCOMES
By the end of the course unit, students should be able to:
Ability to apply preventive measures of fire out breaks and accidents in the hospitality establishments
Will enable students to improve and maintain their professional and hygienic appearance.
Students will be able identify the different cutting equipment used in kitchens and be able to develop practical skills of using those cutting equipments.
They will be able to apply the different methods of cookery in preparation of foods
Will be able to interpret and apply the culinary terms in cookery