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HMT 113 Food & Beverage Production I

ND1 levelComputing & ICT15 topics

HMT 113 covers 15 topics. StudyPath paces them into daily study sessions that finish before your exam date, with practice questions and worked answers for each one.

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Course outline

The topics this course covers, in teaching order.

  1. Scope and types of catering operations
  2. Hospitality industry contribution and caterer attributes
  3. Structure of catering organizations
  4. Kitchen brigade organogram and staff functions
  5. Cooking equipment and utensils
  6. Basic food preparation operations
  7. Equipment faults, maintenance and cleaning
  8. Personal hygiene and professional appearance
  9. Food hygiene, poisoning and pest control
  10. Kitchen safety, accidents, fire fighting and first aid
  11. Basic principles and methods of cookery
  12. Preparation of dishes by moist, dry and frying methods
  13. Consistency, economy and convenience foods
  14. Recipe formulation and interpretation
  15. Measurement of ingredients and standard ratios

A sample from this course

One topic, as StudyPath teaches it.

Scope and types of catering operations

The scope of catering operations covers all activities from food preparation to service delivery, including planning, procurement, cooking, presentation, and customer service. Types of catering – such as full catering, partial catering, event catering, institutional catering, and virtual catering – differ in service extent, client interaction, and operational requirements.

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