DIPLOMA IN FOOD AND BEVERAGE PRODUCTION SALES

AND SERVICE MANAGEMENT

CATERING PREMISES AND EQUIPMENT – (THEORY)

CLASS FBDJ018
CODE TOPIC SUB TOPIC HOURS

11.1.1T INTRODUCTION TO  Definition of terms 2

CATERING PREMISES AND  Classification
EQUIPMENT

11.1.2T PREMISES LOCATION  Factors for selection of 3

AND LAYOUT location
 Factors influencing design
/layout
 Industry trends in kitchen
design
 Work space
 Work sections/ ancillary areas
 Legislation
11.1.3T BUILDING FABRIC  Components of building 3
 Functions
 Acoustics of building
 Care and maintenance
11.1.4T CATERING EQUIPMENT  Classification 4
 Factors in selection
 Uses
 Care and maintenance
 Trends in catering equipment
11.1.5T MAIN SERVICES  classification 3
 Factors in selection
 distribution of different
systems
 Common failures in service
systems
 Remedies to failures
11.1.6T WASTE DISPOSAL  Types of waste 2
 Cleaning and methods of
disposal
 Legal aspects
11.1.7T ENVIRONMENTAL  Definition of terms 2
HYGIENE  Pests and pest control
 Environmental hazards
 Public health regulations
11.1.8T SAFETY AND SECURITY  Importance of safety and 3
security
 Safety and security
requirements/ precautions
 Fire safety
 Hazards in the workplace
 Legal aspects
11.1.9T MAINTENANCE  Scope and importance of 2
maintenance
 Factors influencing
maintenance
 Planning and organization
 Legal aspects
11.1.10T TENANCY OF PREMISES  Definition of terms 2
 Factors affecting tenancy
 Legal implications

11.1.11T EMERGING TRENDS  Identification 2

 Challenges
 Coping with challenges
DIPLOMA IN FOOD AND BEVERAGE PRODUCTION SALES
AND SERVICE MANAGEMENT
CATERING PREMISES AND EQUIPMENT – (PRACTICE)

COURSE UNIT SUMMARY AND TIME ALLOCATION

(38 HOURS)

CLASS FBDJ018
CODE TOPIC SUB TOPIC HOURS

11.1.1P ORIENTATION TO  Visit to various catering outlets 8

CATERING PREMISES AND  Different building components
EQUIPMENT  Functioning of various
furniture, fittings and
equipment
11.1.2P PREMISES LOCATION  Factors to consider when 4
AND LAYOUT selecting premises location and
layout
 Sketch a layout of catering
premises
 Legislation factors
11.1.3P BUILDING FABRIC  Components of building fabric 3
 Functions
 Care and maintenance

11.1.4P CATERING EQUIPMENT  Types 3

 Uses
 Care and maintenance

11.1.5P MAIN SERVICES  Types 3

 Appropriate technology in
distribution of systems
 Common failures and remedies
in service systems
11.1.6P WASTE DISPOSAL  Types o waste 2
 Methods of cleaning and waste
disposal

11.1.7P ENVIRONMENTAL  Pests 3

HYGIENE  Practice control of these pests
 Hazards and preventive
measures
 Implement public health
regulations
11.1.8P SAFETY AND SECURITY  Safe handling of equipment 4
 Safety and security
requirements/ precautions
 Security measures
 Fire safety
11.1.9P MAINTENANCE  Assessment of faults 4
 Planning and organization
 Servicing catering premises
and equipment
11.1.10P TENANCY OF PREMISES  Case study on tenancy of 2
premise
 Report writing

11.1.11P EMERGING TRENDS  Identification 2

 Challenges
 Coping with challenges
 CRAFT CERTIFICATE IN FOOD AND BEVERAGE
PRODUCTION, SALES AND SERVICE COURSE OUTLINE
CATERING PREMISES AND EQUIPMENT – Theory

CLASS FBCF018
CODE TOPIC SUB TOPIC HOURS

INTRODUCTION TO  Definition of terms 6

15.2.1T CATERING  Classification
PREMISES AND
EQUIPMENT
15.2.2T PREMISES  Factors for selecting location 8
LOCATION AND  Layout
LAYOUT  Legislation

15.2.3T BUILDING FABRIC  Components of a building 12

fabrics
 Surface finishes
 Care and maintenance of
building fabric
15.2.4T CATERING  Types 12
EQUIPMENT  Selection
 Uses
 Care and maintenance
15.2.5T SERVICES  Types 10
 Distribution of services
 Causes and remedies of
failures
 Care and maintenance
15.2.6T WASTE DISPOSAL  Types of wastes 10
 Disposal
 Environmental hygiene
 Public health Act
15.2.7T SAFETY AND  Definition of term 10
SECURITY  Importance
 Requirements/ precautions
 Legal aspects
15.2.8T EMERGING TRENDS  Identification 2
 Challenges
 Coping
FOOD PRODUCTION THEORY FIRST YEARS ARTISAN\
CLASS FBAS018/AJ019
TOPIC SUB TOPICS HOURS
10.1.1T introduction to food  History of cooking 3
production  Definition
 Duties and responsibilities of a
cook
 Qualities of a good cook
 Occupational information
10.1.2T Safety  Causes of accidents 3
 Safety rules
 First aid
 Fire fighting
10.1.3T Hygiene  Environmental hygiene 6
 Personal hygiene
 Food hygiene

10.1.4T Fuel  Types of fuels 1

 Factors to consider when
choosing fuel
10.1.5T kitchen Equipment  Classification of equipment 14
 Safety of tools and equipment
 Maintenance
10.1.6T Nutrition  Essential nutrients 6
 Functions of nutrients
 Balanced diet
 Nutrients conservation
10.1.7T Commodities  Classification 16
 Types of commodities
 Availability
10.1.8T Methods and  Preparation 2
techniques  Cooking methods
 Choose of appropriate methods
 Effects of cooking
10.1.9T Recipes  Types of recipes 4
 Essential recipes
 Recipes formats
10.1.10T Food preservation  Reasons 2
 Methods of preservation
 Procedure for preservations
FOOD PRODUCTION PRACTICE FIRST YEARS ARTISAN
CLASS FBAS018/AJ019

TOPIC SUB TOPICS HOURS

10.1.1T introduction to food  Orientation to the kitchen 6
production  Identification and selection of
tools and equipment
10.1.2T Safety  Appropriate clothing 6
 Tools safety
 First aid practice
 Firefighting practice
10.1.3T Hygiene  Environmental hygiene 74
 Food hygiene
 Personal hygiene
10.1.4T Use and care of tools  Choose of equipment 48
and equipment  Small equipment
 Large mechanical equipment
 Types of fuel
10.1.5T Food Production  Ingredients for different dishes 344
 Varieties
 Tools and equipment
 Methods of preparation and
cooking
 Portioning and garnishing
 Care and maintenance of tools
and equipment
10.1.6T Food preservation  Preservation of seasonal food 36
commodities