A Food and Beverage Production Theory course provides foundational knowledge on the principles and techniques involved in preparing and managing food and beverages in various catering establishments. The course typically covers topics such as:
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Kitchen Organization: Understanding kitchen layouts, staff structures, and motion economy in catering processes.
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Food Preparation Techniques: Selection, storage, and handling of ingredients to produce different food items.
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Hygiene and Safety: Observing hygiene rules and operating kitchen equipment safely.
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Food Science and Nutrition: Learning about food composition, nutritional values, and dietary considerations.
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Service and Sales: Understanding food and beverage service methods, customer interactions, and sales techniques.
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- Teacher: Odel Trainer
- Teacher: Admin User