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.

My Reading

Reading List