This module is directed to students in the final year of the Food Service Management programme. It is designed to facilitate students' understanding of the non-commercial sector and to equip them with the knowledge and competencies required to facilitate their entry into careers in this segment of the food service industry. Students will be required to reflect on prior knowledge and must be prepared to continue the development of their research skills. Lecture discussions, collaborative classroom exercises and field work activities will be used to achieve the desired outcomes. Students should feel confident to be engaged in meaningful discussions on all topics in this module
The module aims to give students a working knowledge of the Food Service Industry through menu planning and purchasing. Students will be exposed to developing and costing a menu recognising that the menu is the central theme that controls and influences all foodservice functions. Students will also be exposed to the rudiments of purchasing, receiving, storing and inventory management.
The course is geared towards empowering FSSM students to manage the intricate food service establishment by exposing to:
- management of the system and subsystems in the food service establishment
- proper food handling technique
- the establishment of proper standards for the prevention of food borne pathogens / illnesses
- campaign mechanism that can aid in the creation of food safety awareness to clients and workers
- the care and maintenance of tools and equipment
- management of pest and refuse
- proper food storage and ideal temperature for each
- Teacher: RoseMarie Headley-Smith
This course is an advance and comprehensive module with emphasis on kitchen and
dining room management. International Cuisine is a summative module that has at its
core the application of several modules previously completed in food production, cost
control, dining room service, menu planning, marketing, personnel and organizational
management. Students will be exposed to the cultural habits that influence the food
production, presentation and service styles of varying countries and societies from around
the world. Students are afforded the opportunity to demonstrate their creative skills and
management abilities from concept idea to concept presentation of the cuisine night
This module is designed to give the students a better understanding of the basic traditional and contemporary techniques of garde manger.
- Teacher: Khalil Campbell
This module will expose the students to the practical aspect of the A- la Carte kitchen. Areas of focus will include kitchen organization, kitchen sanitation and safety, managing kitchen resources and large quantity food production.
- Teacher: Simone Walker-Barrett
The module aims to give participants a working knowledge of the Food Service Industry through Menu Planning and Purchasing. Students will be exposed to developing and costing a menu, the rudiments of purchasing, receiving, storing and inventory management.
This course is designed to provide participants with the theoretical knowledge required to support the practical application in large quantities bake. It covers both fundamental and intermediate levels if baking. This course focuses on ingredient functions, methods of application, recipe calculations as well as equipment used in baking,
- Facilitator: Winston Piper
This course will expose students to the supervisory aspects of the dining room as well as to the operational aspects of restaurant management by assisting with the planning, organizing and coordinating of various types of functions that the training restaurant services.
- Lecturer: Anakaye Matheson