CHUKA
UNIVERSITY
COURSE OUTLINE
BACHELOR OF HOTEL MANAGEMENT/ BACHELOR OF TOURISM
MANAGEMENT/ (BCHM/BTOM Y1S2)
BCHM 121: INTRODUCTION TO FOOD PRODUCTION (30/30 C.F 3.0)
LECTURER: Kennedy Wachira Email address Tel: 0745349120
Course Purpose
To provide insights on various kitchen sections operational procedures and fundamentals of
food production
Expected Learning Outcomes
i.
ii.
iii.
iv.
Comprehend kitchen organization and layout
Describe the kitchen staff and their roles
Identify kitchen equipment and their uses
Prepare simple menu items
Course Content
Kitchen organization; section, staffing and their roles; Kitchen layout, safety; Kitchen tools,
equipment and fuels; hand tools, measuring equipment, cookware, processing equipment,
heavy cooking equipment, storage and holding equipment; equipment care and maintenance,
fuels and energy used in kitchen; cooking basics; cooking methods, reasons for cooking food,
effects of heat on food items; basic food production; ingredient preparation (vegetable cuts),
production of stocks, soups and basic, egg dishes, cold food preparation, savoury snacks,
breakfast food items (Prerequisite, BCHM 112)
Course Implementation Structure
WEEK
TOPIC
SUB- TOPICS
Week 1
Kitchen Organization and Staff
Week 2
Kitchen hygiene and safety
Week 3
Kitchen tools and equipment
Week 4
Food Preparation
1.1 Kitchen organizational structure
1.2 Staff duties and responsibilities
1.3 Layouts and work flow
2.1 Personal, food and environmental
hygiene
2.2 Common accidents in the kitchen
2.3 Causes and prevention of accidents
2.4 First aid
2.5 Fire safety
3.1 Categories
3.2 Use and care
3.3 Purchase considerations
3.4 Sources of kitchen fuel
3.5 Energy conservation
4.1 Various preparation techniques
4.2 Vegetable cuts
Week 5
Week 6
CAT ONE
Cooking of food
Week 7
Stocks, Soups and Sauces
Week 8
Egg dishes
Week 9
Cold food preparation
Week 10
Savoury snacks
Week 11
Breakfast food items
Week 12
CAT TWO
5.1 Reasons for cooking food
5.2 Cooking methods
5.3 Principles of cooking food
5.4 Effects of heat on food
5.5 Choosing a cooking method
6.1 Categories of stocks
6.2 Categories of soups
6.3 Categories of sauces
6.4 Significance of sauces in cookery
6.5 Characteristics of a good sauce
6.6 Preparation and production of stocks,
soups and sauces
7.1 Production of various egg dishes
7.2 Presentation of egg dishes
7.3 Other uses of eggs in food production
8.1 Popularity of cold foods
8.2 General rule in cold food production
8.3 Types of hors d’oeuvres
8.4 Types of salads and salad dressing
9.1 Sandwiches
9.2 Wraps
9.3 Potato chips
9.4 Hamburgers
9.5 Hot Canapes
10.1 Types of breakfast options
10.2 Production of various breakfast food
items
10.3 Presentation of breakfast food items
Teaching Methodology
The course will be taught using the following approaches; Lectures, group discussions,
Academic trips, practical sessions and presentations.
Course Assessment
CATs and Assignments 30%
Final examination
70%
Total
100%
References
1. Campbell J., Foskett D and Ceserani V. (2014). Practical Cookery, 11th Ed. London: Book
Power Publishers.
2. Davis, B. (2004). Food and Beverage Management, 3rd Ed. Lodnon: ButterworthHeinemann Publication.
3. Foskett, D. Ceserani, V & Ronald Kinton, (2007).The Theory of Catering, 11th Ed.
London: Book Power Publishers
4. Foskett, D., & Paskins, P. (2012). The theory of hospitality and catering for levels 3 and
4. Hodder Education Group.
5. Lilicrap D., Cousin J. & Smith R, (2012). Food and Beverage Service, 6th Ed. London:
BookPower Publishers
6. Smith, J. G. (2011). Professional Cooking 7th ed. New Jersey: John Wiley & Sons’ Inc.