Trident Learning

The course is design to provide student with the knowledge and skills necessary to evaluate a food sanitation programme in terms of the health and practices of the food handlers, the environment in which food is prepared, the equipment used in the preparation of foods as well as the processes to be followed in food preparation.  It also focuses on the procedures and practices to be followed when a food sanitation programme fails.

This course focuses on basic but essential aspects of food science and technology.  Students are introduced to foundation concepts and principles, with emphasis on processing and product development activities that may impact on the quality of food.  In addition the Hazard Analysis Critical Control Point (HACCP) system is presented as one of the means of maintaining the integrity of the food.  Local and regional contexts will be highlighted.  A practical attachment at the end of this course reinforces the theory taught in the classroom.

This syllabus is intended to provide students with further knowledge and intermediate level skills in pastry and bread making, cooking methods, food safety, cold-food preparations and costing.

This syllabus is intended to provide students with further knowledge and intermediate level skills in pastry and bread making, cooking methods, food safety, cold-food preparations and costing.