This course is designed to provide students with a comprehensive understanding and practical skills in the field of Food & Beverage Production, specifically focusing on cookery. Students will explore various culinary techniques, ingredients, and cooking methods to develop a strong foundation in the art and science of cooking.

The course will cover a range of cuisines, kitchen management, and culinary trends to prepare students for diverse career opportunities in the culinary industry.

Course Outline

Workplace Safety and Procedures:

• General food production safety 
• Emergency aid techniques 
• Classes of fire: 
• Fire extinguishers

Hygiene:

• State personal hygiene rules.
• Describe environmental hygiene in kitchen
• Outline food hygiene during preparation, cooking and presentation

Introduction to Kitchen, Tools and Equipment:

• Name sections of a kitchen 
• List fuels used in the kitchen 
• Name classes of kitchen tools and equipment. 
• Explain the use of the kitchen tools and equipment
• Explain the care and maintenance of kitchen tools and equipment

Duties and Responsibilities of Kitchen Staff:

• Outline the organization structure of the kitchen staff. 
• State duties and responsibilities of the kitchen staff 
• List qualities of a cook

Emerging Issues and Trends in Food and Beverage Production:

• Emerging issues and trends in Food and Beverage Production. 
• Methods of coping with emerging issues in food and beverage production