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Unit Code: DNU503

Unit Name: Food Science II: Quantity Food Production and Small Business

Description: The first part of the course is designed to help students apply the skills gained in creating a small catering business in small food service operations. Small food service operations refer to school canteens, workplace canteens and small catering business operating from home. The student is expected to plan menus and prepare dishes that are compatible with specific characteristics and intended clientele, and within the usually small operating budgets that characterize small food service operations. A basic understanding of the basic food preparation principles as physical and chemical properties of food is of much value to forming your background knowledge in doing this course. DNU 503 is anchored on methodologies, which requires participants to play an active role in simulated business games, and structured learning experiences. The methodology enables the participants to discover for themselves the learning points of entrepreneurial values, the search/selection of indigenous business ideas, and internalize their application into their own environment. The course covers 4 elements of business plan (Marketing, Production, Organization and Management and Financial).

Learning Target Outcomes: On successful completion of this course, the students will be able to : 1. Describe the principles of food service system and its operations 2. Explain the use of menu planning in food service systems 3. Discuss purpose and effect of quantity food production in food service systems 4. Describe diverse ethnic background cooking principles and its implications on foodservice systems 5. Describe microbes and sensory factors important in food preparation and cooking. 6. Practise first aid techniques in food service and general care 7. Discuss business protocols in developing a business plan.

Prerequisite: DNU501 & DNU502

Prerequisite Sentence: N/A

Credit Point: 15

Offered In: Semester 2