Food Production Distribution and Service

Provide knowledge in the principles of food preparation, distribution and service

Intermediate 0(0 Ratings) 2 Students enrolled
Created by Agyemang Opoku-Yeboah Last updated Sat, 11-Apr-2020 English
What will i learn?
  • Explain the biological, physical, and chemical changes which occur during cooking of food and storage and their role in nutritional value of food
  • Understand basic food microbiology and assess risk factors of food contamination during preparation, preservation, processing, and service
  • Understand principles of food service, safety and accident prevention in the commercial kitchen settings
  • Apply their knowledge in planning menu for various categories of clients

Curriculum for this course
2 Lessons 00:21:47 Hours
Chapter One
2 Lessons 00:21:47 Hours
  • Introduction to Anatomy in Midwifery 00:21:47
  • Do you like indomie 00:00:00
Requirements
  • none
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Description

Provide knowledge in the principles of food preparation, distribution, and service. Illustrate the application of the principles of food preparation in commercial and non-commercial situations. Provide knowledge in principles of menu planning. Introduce large scale food preparation equipment

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About the instructor
  • 0 Reviews
  • 2 Students
  • 3 Courses
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Mr Agyemang Opoku-Yeboah is a registered nutritionist who holds a bachelors degree in community nutrition from the university for development studies and a technical officer nutrition option from college of health-kintampor. He currently teaches at college of nursing and allied health-nalerigu. His interest area is in maternal and child health nutrition. 

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Includes:
  • 00:21:47 Hours On demand videos
  • 2 Lessons
  • Full lifetime access
  • Access on mobile and tv