This course provides knowledge on the role of
science and technology in the food and beverage production with the
understanding of catering methods and operations. The topics will include working in food
environments, food processing and preparation, food service tools and
equipment, principles of food spoilage and food preservation, food packaging,
food safety management, quality management in the food industry, menu planning,
service techniques and order taking procedures. Hygiene, sanitation, safety and
sustainable practices in the food industries.
The student will be given more practical classes in the food lab to gain
more knowledge3 and demonstrate practical skills.
- Teacher: Mary Ulnas