Mel's Homemade Cupcakes
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Assessment Items
Identification Point 1
Identification Point 2
Term 1: Trends in Food
Food Trends
Organic Ingredients and Produce
Genetically Modified Food
Prepared Fresh Food Products
Fresh Herbs and Spices
Heat and Serve Meals
Meal Replacements
Functional Food and Ingredients
Establishments and Levels of Service
Trends in Table Setting
Trends in Food Presentation and Food Styling
Food Styling and Photography
Quick Unit Quiz
Term 2-3: Service With A Smile
Food Service and Catering
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The Economic and Social Value of Food Service and the Catering Industry
Employment Oppurtunities
Employer and Employee Rights and Responsibilities
Consumer Rights and Repsonsilbilities
Aspects of Operating a Small Buisness
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Food Service and Catering Considerations
Purchasing Systems
Food Safety and Hygiene Practices
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Causes of Food Deterioration and Spoiling
Menu Planning Considerations
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Reasons for Cooking Food
Recipe Development
Consumption Patterns
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Nutritional Effects of Consumption
Selection of Nutritious Foods
Technology in Food Preperation
Term 4: Great Expectations
The Role and Significance of Food
Reasons for Celebration
Production and Preperation
Menu Planning Considerations
Workflow Plan
Using Convenience Foods For Special Occasions
Extension Activities