Food Production Management syllabus

Food Production Management

• 1 Bulk Food Production (3 LHs)

  • Concept, Objectives, Features, and Systems
• 2 Kitchen Planning, Design and Layout (4 LHs)

  • Kitchen Planning Considerations and Workflows
  • General and Combined Kitchen Layouts
  • Outdoor Catering Kitchen Requirements
• 3 Food Production System (5 LHs)

  • Centralized and Conventional Food Production
  • Cook-chill and Cook-freeze Processes
  • Fast-food Production
• 4 Purchasing, Receiving and Storing of Goods (3 LHs)

  • Purchasing Considerations
  • Receiving and Issuing Guidelines
  • Storage and Inventory Control
• 5 Kitchen Cost Control (5 LHs)

  • Portion Control and Standard Recipes
  • Portion Sizes
  • Food Costing and Pricing
• 6 Menu Planning, Recipe and Cost Management (4 LHs)

  • Menu Planning, Forms, and Functions
  • Recipe Costing and Conversion
  • Food Cost and Yield Management
• 7 Practical (24 LHs)

  • Four-course Italian Menus
  • Four-course Mexican Menu
  • Four-course Middle Eastern Menu
  • A la Carte Fast Food Menus