FOOD AND BEVERAGE PRODUCTION IV.pdf

Description

STUDY UNITS
The course is structured into 3 modules and 15 units as shown below:
Module 1
Unit 1 The Hospitality Industry
Unit 2 Restaurant
Unit 3 Food Poisoning
Unit 4 Food Hygiene Regulation
Unit 5 The Menu
Module 2
Unit 1 Meat, Poultry and Game
Unit 2 Fish
Unit 3 Vegetables and Fruits
Unit 4 Eggs and Dairy Products
Unit 5 Cereals, Nuts, Fats and Oils
Module 3
Unit 1 Food Purchasing
Unit 2 Organisation of Control
Unit 3 Catering for Functions
Unit 4 Meat Cookery
Unit 5 Cook-Chill, Cook-Freeze