Food Science and Technology 1

This module will investigate scientific principles underpinning food science and culinary arts to facilitate creative menu planning and food production. Learners will also be able to investigate and establish technological principles associated with food manufacturing and catering operations and the equipment commonly used in food manufacturing and kitchen technology.

1. Describe the scientific principles and technological advances within catering operations

2. Explain the concept of quality control and its importance in the context of food production

3. Identify and evaluate the working methods associated with a wellplanned and safe kitchen.

4. Describe the key microbiological aspects impacting food safety in a food manufacturing and catering environment