Food Production Operations for Culinary Management - BFI1037

Assessment 1: Other

A range of formative devices typically in-class tests, formative feedback on summative assessments, quizzes etc., will be used by tutors to aid learning.

Other

Assessment 2: Written Assignment

Written Assignment

Assessment 1: Written Assignment

The module introduces students to food production theories and practices involved in basic cookery. Students are introduced to the skills and techniques of food production with reference to classical and popular international cuisines. The module emphasises on the role of ingredients, product identification, weights and measures, equipment and their use in professional foodservice establishments. Students will also learn food production processes, time management and indenting.

Huddersfield Business School

https://library.hud.ac.uk/readinglists/BFI1037
Indicative Reading (Latest Editions)
<ul>
<li>Arora K, (2008). Theory of Cookery, New Delhi: Frank brothers and company.</li>
<li>S.P. (2009). Food Production Operations, New Delhi: Oxford University Press</li>
<li>L. Cuisine and culture: a history of food and people. New Jersey: John Wiley &amp; Sons.</li>
<li>W. (2011). Professional cooking, (7th ed.). New Jersey: John Wiley &amp; Sons, Inc.</li>
<li>C. (2008). The world encyclopaedia of cooking ingredients. New Delhi: Om Books International.</li>
<li>T. (2006). Modern Cookery for Teaching and Trade. Mumbai: Orient Longman.</li>
</ul>
Magazines &amp; Journals
<ul>
<li>Ambrosia</li>
<li>Bon Appetite</li>
<li>Drinks International</li>
<li>Food &amp; Beverage Business Review</li>
<li>Food &amp; Beverage News</li>
<li>Food &amp; Hospitality World</li>
<li>Food &amp; Wine</li>
<li>Gourmet</li>
<li>Harpers</li>
<li>International Journal of Contemporary Hospitality Management</li>
</ul>
Indicative Website
<ul>
<li>http://www.acfchefs.org - American Culinary Federation (ACF).</li>
<li>http://www.aibonline.org - American Institute of Baking (AIB).</li>
<li>http://www.aiwf.org - The American Institute of Beverage Management (AIWF)</li>
<li>http://www.iacp.com - International Association of Culinary Professionals (IACP)</li>
<li>http://www.jamesbeard.org - The James Beard Foundation.</li>
</ul>

BFI1037 - Food Production Operations for Culinary Management

Food Production Operations for Culinary Management

Compare the relevance of ingredients, commodities and equipment used in commercial kitchens.

A review of academic literature on food production theories and practices from an evolutionary perspective.

An appreciation of the factors affecting the popularity of international cuisines in the context of the global setting. 

An assessment of operational requirements for food production in a commercial setting.

Create classical bakery and confectionery using appropriate baking techniques with standard processes.

An appreciation of cooking techniques, food safety, cost control and yield management.

Prepare classical menus using appropriate cooking techniques by complying with standard processes. 