Main topics of study:

Introduction to the Catering Industry:

• Definition of the Catering Industry
• Various Types of Catering Establishments
• Welfare Catering
• Residential Establishments
• Catering for Industry (Industry Catering)

Food & Society:

• An Introduction to Food & Society
• Some Factors which Affect What We Eat
• Ideas About Food
• Images of Food
• Resources
• Influences
• Food Changes in British Society

Influences of Ethnic Culture:

• Introduction to Ethnic Cookery
• Religious Influences
• European Cookery
• Mediterranean & Middle Eastern
• American
• Mexican & South American
• Caribbean
• India, Pakistani & Bangladeshi
• Chinese
• Japanese
• South East Asian
• African

Food Commodities:

• Meat / Offal / Poultry / Game / Fish
• Vegetables
• Fruits / Nuts
• Eggs / Milk / Cheese
• Fats & Oils
• Cereals Raising Agents
• Sugar
• Beverages
• Pulses
• Herbs / Spices / Condiments
• Colourings, Flavourings & Essences
• Grocery & Delicatessen
• Confectionery & Bakery Goods

Elementary Nutrition, Food Science & Food Preservation:

• Food & Nutrients
• Proteins
• Fats
• Carbohydrates
• Vitamins
• Mineral Elements
• Water
• The Cooking of Nutrients
• Food Requirements Basal Metabolism
• Value of Foods in the Diet
• Balanced Diet & Healthy Eating
• Food Additives
• Food Spoilage
• Methods of Preservation

Menu Planning:

• Kinds of Menus
• Structure of Menus
• Planning the Menu
• Writing Menus in French
• Examples of Different Menus

Food Purchasing, Storage & Control:

• Purchasing of Commodities
• Portion Control
• Methods of Purchasing
• The Standard Recipe
• Cost Control
• Food Cost & Operational Control
• Storekeeping

Promotion & Selling:

• Promotion & Selling
• Service of Food
• Types of Food Service

Kitchen Planning:

• Design of the Kitchen
• Kitchen Organisation
• Working Methods
• Role & Function of Personnel of a Traditional Kitchen
• Kitchen Supervision

Catering Equipment:

• Large Equipment
• Mechanical Equipment
• Food Processing Equipment
• Refrigeration
• Small Equipment & Utensils

Catering Services:

• Gas
• Electricity
• Comparison of Fuels
• Energy Conservation
• Water

Catering Systems:

• Standards of Hygiene
• Cook-Chill System
• Cook-Freeze System
• Overall Benefits of Cook-Chill/Cook-Freeze
• Sous-Vide
• Centralised Production
• Small Centralised Operations

Computers in Catering:

• Catering Controls
• Hotel Management Software

Health & Safety:

• Legislation
• Environmental Health Officer
• Accidents
• Accident Prevention
• First Aid
• Fire Precautions
• Use of Portable Fire Extinguishers

Hygiene:

• Personal Hygiene
• Kitchen Hygiene
• Food Hygiene
• Food Hygiene Regulations
• Food Hygiene Regulations 1990
• Summary of Food Hygiene

Industrial Relations:

• Legal Aspects

Reading List

Main Text:

The Culinary Theory of Catering – Foskett, Kinton & Ceserani (Hodder & Stoughton)