Course Contents
Course Outline:
Importance and principles of meal planning for family and occasions.
Selection of various foods in relation to season and market conditions.
Selection, use and care of table appointments.
Study of different types of table settings, table manners and etiquette.
Lab Outline:
Theory:
Keeping a record of market prices (retail & wholesale)
Comparison of weight, volume and effect of cooking on color, taste and texture of different foods.
Planning, preparation and service of meals for different occasions at different income levels.
Course Learning Outcomes
To develop skills to plan appropriate meals matching the nutritional needs of the family using available resources.
To develop an understanding of market condition and important factors in selection of various food products.
To create awareness about selection, care and use of table appointments in different table settings and service of meals.
Table appointments, cutleries, crockery, glassware and chinaware
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Importance and Principles of Meal Planning for Family and Occasions
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Importance and types of menus
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meal planning principles
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Selection of Various foods in relation to season and market conditions
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Selection use and care of table appointments
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table appointments
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Table appointments, cutleries
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Study of different types of table settings ,table manners and etiquettes
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meal Services
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(Table Manners)
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(table manners and etiquettes)
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(Table setting guide)
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meal Services
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meal Services
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Book Title : Fundamentals of Meal Management.
Author : McWilliams, M.
Edition : (5th Ed). 2008
Publisher : Pearson
Title : CONSUMER BEHAVIOUR AT THE FOOD MARKET
Type : Other
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Title : food selection and purchasing
Type : Other
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Title : course checklist for meal management
Type : Other
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