Students are introduced to the concepts of food arts. Emphasis is on presentation, design and use of alternative commodities. The investigation of the effects of food art and presentation as a marketing tool are also examined.
This course focuses on the chemistry that relates to food and nutrition. It examines the various food nutrients and their role in the body, the process by which energy is derived from food, the effect of additives, the consequences of methods used in food processing and the factors to be considered for food storage.
This introductory course familiarizes the students with the theory and practice of kitchen operations. The student will gain knowledge of kitchen terminology, equipment use and the basic techniques of food preparation.
This course provides the student with a continuation and expansion of knowledge in practical food preparation and equips the student with a broader knowledge of food preparation, carving, buffet preparation, creation of show- pieces including fruit and vegetable carvings.
This is a capstone course where students will demonstrate all skills and knowledge acquired during their programme of studies. Emphasis will be on creativity and the use of local and regional products to produce meals for formal dining experiences.
The course emphasizes food quality control as the mechanism for the prevention of food borne illnesses and food spoilage. Participants will acquire practical experience by visiting various food preparations and processing operations and by performing inspections of food preparation processes and food products. The course is divided into the following units:
Unit 1: Food Inspection
Unit 2: Sanitary Control of Food Handling Premises
Unit 3: Food Preservation.
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 examines the scientific methods used and the chemical and physical changes that occur during preparation, processing and storage of food products. Basic principles of nutrition, and micro-biology as it relates to chemical and physical changes to food will also be examined.
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.
