Certificate in Food Production Management – Cook
INTRODUCTION TO THE CERTIFICATE IN FOOD PRODUCTION MANAGEMENT/COOK
The Certificate in Food Production Management/Cook is a comprehensive, hands-on program designed to provide students with the essential skills and knowledge needed to excel in the food production industry. Over the course of four semesters, students will develop proficiency in kitchen operations, food preparation, cooking techniques, and kitchen management. The program places a strong emphasis on practical experience, equipping students with the expertise to meet industry standards and advance their careers in food production.
This program is structured to offer a balanced blend of theoretical learning and practical training. Students will engage in key areas such as food safety, nutrition, menu planning, food costing, and the effective management of kitchen resources. Additionally, students will gain exposure to different types of cuisine, cooking methods, and modern kitchen technologies, ensuring they are well-prepared for the challenges of a professional kitchen environment.
By the end of the program, graduates will have the skills necessary to work as cooks, kitchen supervisors, or food production managers in various settings, such as hotels, restaurants, catering companies, and other foodservice establishments. The curriculum is designed to foster a deep understanding of food production and management, making it an ideal foundation for further specialization or career advancement in the culinary arts.
Course Outline for the Certificate in Food Production Management/Cook
Year 1 – Semester 1
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | FPM 1101 | Introduction to Food Production | 2 | 3 | 5 | 3 |
2 | FPM 1102 | Food Safety and Hygiene | 2 | 2 | 4 | 3 |
3 | FPM 1103 | Basic Cooking Techniques | 2 | 4 | 6 | 4 |
4 | FPM 1104 | Nutrition and Menu Planning | 2 | 1 | 3 | 2 |
5 | FPM 1105 | Kitchen Equipment and Utensils | 1 | 3 | 4 | 3 |
6 | FPM 1106 | Introduction to Kitchen Management | 2 | 2 | 4 | 3 |
Year 1 – Semester 2
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | FPM 1201 | Advanced Cooking Techniques | 2 | 4 | 6 | 4 |
2 | FPM 1202 | Food Plating and Presentation | 2 | 3 | 5 | 3 |
3 | FPM 1203 | Food Costing and Menu Pricing | 2 | 1 | 3 | 2 |
4 | FPM 1204 | Kitchen Operations and Workflow | 2 | 2 | 4 | 3 |
5 | FPM 1205 | Catering and Banquet Operations | 2 | 3 | 5 | 3 |
6 | FPM 1206 | Fieldwork/Excursion I | 0 | 4 | 4 | 2 |
Year 2 – Semester 1
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | FPM 2101 | International Cuisines | 2 | 3 | 5 | 3 |
2 | FPM 2102 | Kitchen Resource Management | 2 | 2 | 4 | 3 |
3 | FPM 2103 | Garde Manger and Cold Kitchen | 2 | 3 | 5 | 4 |
4 | FPM 2104 | Advanced Food Safety and Hygiene | 2 | 1 | 3 | 2 |
5 | FPM 2105 | Food and Beverage Service Coordination | 2 | 2 | 4 | 3 |
6 | FPM 2106 | Internship/Practicum I | 0 | 8 | 8 | 5 |
Year 2 – Semester 2
No. | Course Code | Course Name | Lecture Time (LT) | Practical Hours (PH) | Contact Hours (CH) | Credit Units (CU) |
1 | FPM 2201 | Advanced Baking and Pastry | 2 | 3 | 5 | 3 |
2 | FPM 2202 | Food Production Management | 2 | 3 | 5 | 3 |
3 | FPM 2203 | Restaurant and Catering Operations | 2 | 3 | 5 | 3 |
4 | FPM 2204 | Entrepreneurial Skills in Food Production | 2 | 1 | 3 | 2 |
5 | FPM 2205 | Sustainable Practices in Food Production | 2 | 1 | 3 | 2 |
6 | FPM 2206 | Internship/Practicum II | 0 | 8 | 8 | 5 |
The Certificate in Food Production Management/Cook is a two-year program that combines theoretical learning with hands-on practical training. The curriculum is designed to cover all essential aspects of food production, from basic cooking techniques to advanced menu planning, costing, and kitchen resource management. Students will also gain practical industry experience through internships and fieldwork, ensuring they are well-prepared for the demands of the food production industry.
Upon completion of this program, graduates will have the necessary skills to work in various sectors of the culinary industry, including hotels, restaurants, catering businesses, and more. The emphasis on practical training and the development of advanced culinary techniques ensures that students are ready to take on a range of roles in food production, such as cooks, chefs, kitchen supervisors, or food production managers
