Food and catering
| Code | School | Level | Credits | Semesters |
| BIOS1058 | Biosciences | 1 | 10 | Spring Malaysia |
- Code
- BIOS1058
- School
- Biosciences
- Level
- 1
- Credits
- 10
- Semesters
- Spring Malaysia
Summary
This course focuses on principles of food preparation and food service management. This course will
cover the principles of food preparation that include food handling, food storage, usage of cooking utensil,
and cooking methods. Practicals will provide training in food service management that encompasses food
catering, sanitation, cost management, ingredients purchasing, quantity menu planning.
Target Students
BSc Nutrition. Capped module - registration by agreement with the module convener only.Availability to Exchange Students - Available where suitable pre-requisite exists. There is alimited number of places on this module. Students are reminded that enrolments which arenot agreed by the Offering School in advance may be cancelled without notice.Conditions:- Only available for students studying BSc Hons Nutrition.
Co-requisites
Modules you must take in the same academic year, or have taken in a previous year, to enrol in this module:
Classes
- One 8-hour practicum each week for 3 weeks
- One 2-hour lecture each week for 9 weeks
Activities may take place every teaching week of the Semester or only in specified weeks. It is usually specified above if an activity only takes place in some weeks of a Semester
Assessment
- 100% Exam (1-hour): Examsys examination (1 hour)
Assessed by end of spring semester
Educational Aims
To develop students’ knowledge and appreciation of the complex stages required to provide, from raw ingredients, safe and appropriate food and meals.Learning Outcomes
On successful completion of this module students will be able to:
A. Knowledge and Understanding: Analyse food ingredients, nutrients, costs, and portion sizes, and understand how cooking methods affect nutrition and special dietary menus.
B. Intellectual Skills: Evaluate the impact of cooking and storage on nutrition and use knowledge creatively to address dietary and environmental factors.
C. Practical Skills: Cook food safely according to recipes, using techniques that preserve nutrition and accommodate varied dietary needs.
D. Transferable/Key Skills: Communicate effectively, collaborate with others, and respect diverse dietary practices to enhance intercultural understanding.
Conveners
- Dr Yin Sze Lim