Prerequisites for Module
None, in addition to course entry requirements.
Corequisite Modules
None.
Precluded Modules
None.
Aims of Module
To provide students with the ability to understand the production and processing of the main food commodities and of the principles of food production management.
Learning Outcomes for Module
On completion of this module, students are expected to be able to:
| 1. |
Describe the properties of food commodities including dairy products, meat, fruit and vegetables and cereals, and the factors affecting the quality of the produce.
|
| 2. |
Describe the processes involved in the preparation of a range of food commodities for consumption.
|
| 3. |
Describe large scale food production and service systems and their control mechanisms.
|
| 4. |
Prepare food to a satisfactory standard, demonstrating an ability to plan menus appropriate to a range of market sectors.
|
| 5. |
Identify the hygiene and basic legal requirements applicable to large scale food production systems (catering unit).
|
Indicative Module Content
The properties of meat and fish, post mortem changes, texture and quality, preparation and processing of main end products. The structure and composition of eggs and the functional properties and preparation of egg products. Factors affecting the quality of milk and of the preparation of milk products; cheese, yoghurt, butter. The structure and quality of fruit and vegetables, post-harvest changes during storage and preparation of fruit and vegetable products. The structure of cereal grains and their milling and uses. The sources, refining and uses of sugars, oils and fats, and the production of a range of beverages. Health and safety and food hygiene regulations. Experience in food preparation processes. Market diversity and the use of novel processes. Development and compilation of menus for a variety of catering organisations. The selection and use of suitable equipment for large scale operations, the role of planning in management and aspects of quality control, financial control and management control.
| Indicative Student Workload
Contact Hours
| Full Time | Assessment
| 2 | Lectures
| 24 | Practicals
| 17 | Tutorials
| 6 |
Directed Study
| | Directed Study
| 4 |
Private Study
| | Private Study
| 97 |
Mode of Delivery
By weekly lectures and tutorials with practical sessions to support the theory.
Assessment Plan
|
Learning Outcomes Assessed
| | Component 1 | 1,2,3,5
| | Component 2 | 2,4,5
|
Component 2 consists of practical reports based on the laboratory work.
Component 1 is an examination.
Indicative Bibliography
| 1. | CAMPBELL, J., FOSKETT, D. and CESERANI, V., 2008. Practical Cookery. 11th ed. London: Hodder Education.
| | 2. | CAMPBELL-PLATT, G., ed., 2009. Food Science and Technology. Chichester: Wiley-Blackwell.
| | 3. | FOSKETT, D. and CESERANI, V., 2007. The Theory of Catering. 11th ed. London: Hodder Education.
| | 4. | PENFIELD, M.P. AND CAMPBELL, A.M., 1990. Experimental Food Science. London: Academic Press.
|
|