Module Description

The module introduces the principles of food production, food storage, food preparation and food use and explains the principles behind meal planning, the role of the nutritional value of foods and how this affects food service operations. The module identifies sanitation and safety principles as well as discuss relevant hygiene issues (HACCP). It further covers issues such as food and technology and dietary recommendations and how these relate to menu planning and food service operations. The module teaches students to recognize different types of foods (food commodities), their functions and different uses.

Module Aim

The aim of the module is to equip students with knowledge to oversee and manage effective, high quality and safe food production through an appreciation of the full range of food types available and the scientific principles underpinning food production and .

Module Learning Outcomes

After completing the module the students should be able to:

1. State the basic principles of food science and how this relates to the hospitality industry.
2. Identify the essentials of food hygiene and comprehend the principles of proper food storage and preservation to avoid any form of food contamination.
3. Apply the basics of food production and display a broad understanding of food commodities used in quantity food production.
4. Develop new menus using all the food ingredients discussed.
5. Explain the new concept of Gastronomy and its relationship to tourism.
6. Recognize HACCP rules and regulations and implement all these in the Hotel Industry.