This module will provide learners with the theoretical knowledge underpinning microbiological food safety and HACCP and an understanding of the scientific principles associated with culinary arts.
Microbiology
Factors contributing to food poisoning outbreaks Food safety hazards: biological, chemical and physical, High & low riskBacteria: types, sources, characteristics, growth requirements, spore production, toxin formationMoulds, yeast’s, fungi and virusesStudy of food poisoning organisms, food borne disease, viruses, and shellfish poisoning
Hygienic Work Practices
Personal hygiene: standards required Personal responsibilities: taking all reasonable care, controlling infection, reporting illness, role and responsibilities during visit by environmental health officer/ food safety auditorsKitchen environment: structure, services Cross-contamination: direct and indirect controlsTemperature controlCleaning: principles, steps involved, cleaning products, sanitising procedures.Pest control: source of contamination, types of pests, controlsAllergens: controls in a food safety management system
Food Safety Management
HACCP Origins and principles of HACCP Role in the management of food safety Management responsibilitiesPre-requisites to implementing a food safety management systemStages in the food production process-flow chartsIdentification of hazardsControl points and critical control pointsFactors critical to food safety: Time (target and tolerance)Temperature (target and tolerance)Monitoring procedures and Corrective action
Scientific Principles
Sensory analysis: the senses, taste buds, sensory analysis scientific methods and procedures, Denaturation, Synersis, Enzymic browning, Maillard Reaction, Carmelisation Rancidity, Dough elasticity, Fermentation, Foam Formation, Emulsions, Coagulation, Gelatinisation, Gel formation, Osmosis, Tenderisation
Physical and chemical structure of natural foods to include:
MeatPoultryFish milk and milk productsEggsFats and oilsVegetablesFruit pulsesCereals and grains
Principles of Refrigeration, Freezing, Pasteurisation, Sterilisation, Drying
n/a
Sensory analysis
The senses, basic sensory testing , recording sensory analysis
Food Safety : Classroom based lecturer-led
Culinary Science: Delivered using an experiential learning approach in the following stages:
-Kitchen-led exploration of culinary science,
-Discussion on application
-Followed by related theory
| Module Content & Assessment | |
|---|---|
| Assessment Breakdown | % |
| Formal Examination | 50 |
| Other Assessment(s) | 50 |