Please note
This document only provides information for the academic year selected and does not form part of the student contract
School:
Huddersfield Business School
Credit Rating:
20
Level (including FHEQ):
F (FHEQ Level 4)
Graded or Non Graded:
Graded
Module Leader:
Thottapayil Pramod
Version Number
2024.01
Learning Methods
Lecture
Practical Classes and Demonstrations
Guided Independent Study
Synopsis
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 … For more content click the Read More button below.
Learning Strategy
Lectures will develop theoretical and conceptual material. Practical will allow students to demonstrate their skills and knowledge of Food Production. Supporting material will be made available through the University’s VLE.
Outline Syllabus
The module enables students to understand theoretically and practically the concepts and techniques of preparation of stocks, soups, sauces, vegetable cookery, meat, fish & poultry and their application in menu planning and delivery of food as per acceptable industry standards. Students will be able to understand concepts of food costs, … For more content click the Read More button below.
Learning Outcomes
On successful completion of this module students will
1.
A review of academic literature on food production theories and practices from an evolutionary perspective.
2.
An appreciation of the factors affecting the popularity of international cuisines in the context of the global setting.
3.
An assessment of operational requirements for food production in a commercial setting.
4.
An appreciation of cooking techniques, food safety, cost control and yield management.
5.
Compare the relevance of ingredients, commodities and equipment used in commercial kitchens.
6.
Prepare classical menus using appropriate cooking techniques by complying with standard processes.
7.
Create classical bakery and confectionery using appropriate baking techniques with standard processes.
Formative Assessment
Assessment 1: Other
Summative Assessment
Assessment 1: Written Assignment
Assessment 2: Written Assignment
Assessment Criteria
The assessment criteria are as set out in the Huddersfield University Business School Assessment Guidelines. The guidelines provide criteria for the assessment of both coursework and examination.