Unit Code: CKY603.

Unit Name: Food Production Management

Description: This course introduces the traditional French Cuisine and the modern international kitchen; the importance of personal hygiene and kitchen sanitation requirements; the causes of food borne illnesses and ways of prevention; different sections and layout of an ideal production centre; preparation methods for vegetables, meat, poultry and seafood; different cooking methods for food items; the innovation of fusion cuisine and practice training on all preparation and cooking methods, and practice of types of service and their practical applications. Moreover, it covers the different items produced in the cold preparation area of the kitchen; ways of preparing mirrors and trays, centre pieces for buffets and large functions; popular ethnic kitchen: Chinese, Italian, Mexican and the preparation of their related popular food items. It also covers the preparation of popular local, oriental and western pastry items; and the preparation of different bakery products. Thus, it aims to provide knowledge and organizational skills necessary to support effective management techniques in a commercial kitchen within the hospitality industry. This is achieved through lectures, self-study, site visitation, demonstrations and food production for customers in a simulated training restaurant and industrial internship. The on-going practical assessment, assignment and final examination ensures students develop effective skills in communication, information literacy, problem solving, critical evaluation, creativity, innovation and practice sound ethical behaviour.

Learning Target Outcomes: N/A

Prerequisite: HTS504

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 1