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PAKISTANINSTIT~TE OF TOURISM & HOTEL MANAGEMENT

CURRICULUM

FOOD ··PRODUCTION

LEVEL~·II

Prepared By:Naheed Abbas

Sr. InstructorEx- Head F&B.

DepartmentPITHM, Karachi

PAKISTAN INSTITUTE OF TOURISM AND HOTEL /\1ANA GE/\1E\T

CURRICULUM FOR LEVEL - JlFOOD PRODUCTION

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30

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3D

30

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-; 30I

! 30

MODULES

Prepare and cook stock, soup and sauces

Prepare and cook meat and offal

Prepare and cook poultry

Investigate the Catering and hospitality industry.-mFood---T---3()safety in catering.Health and safety awareness for catering, hospitality andkitchen work place skills.Introduction to kitchen commodities

Introduction to kitchen equipment, kitchen terminologyCold food preparation

Prepare and cook fish and shellfish

Prepare and cook, rice, pasta, grain & egg dishes

Prepare and cook desserts & pudding

~ 30!

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Prepare and cook bakery products-"-" ..- --- ---i-- -.-

j 30

Healthier foods special diets 30

Kitchen operations cost & menu planning 30

English language and Communicatfon ski,fs- - ..

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30

Basic Computer skills ----------- -i-- __u_t 20 ' 39

TOTAL HOUR±~8~11·

Pakistan Institute of Tourism & Hotel ManagementUNIT NUMBER 1:

INVESTIGATE THE CATERING AND HOSPITALITY INDUSTRY

FOOD SAFETY IN CATERING

A)

S.No. Objective OutComesThis unit will provide candidates.

The Candidate will be able to:•Describe the terms "hospitality" and"

1The knowledge of the main functions, catering.

scope and size of the hospitality and•Identify the structure, scope and size

catering in industry of the hospitality and cateringcandidates

developindustry.

2Tohelpthe •Describe the key influences on the

understanding of the links with other Development of the hospitality andrelated businesses catering industry•Explain the different features of the

commercial & service sectors.•Explain the importance of the

industry to the national economy.Recommended 30 hours

INVESTIGATE THE CATERING AND HOSPITALITY INDUSTRY

RANGE -I:STRUCTURE:

Sector, operations, establishmentSCOPE:

Regional, national, multi national, international, globally, partnership, independent, franchise.limited companiesSIZE:

Workforce, number of establishments, total turnover

KEY INFLUENCE:

Social trends, cultural, consumer spending, inflation,. ~egulation, legislation, tourism, culinaryachievers, media.DIFFERENCES:

Hospitality (accommodation, service, food and drink), Catering (service, food and drink),commercial and public services sector (staffing, pricing policies, opening times, incidence ofdemand)OPERATIONS:

Hospitality, accommodation, cateringSECTORS:

Commercial, publicFEATURES:

Opening times, menu, pricing, staffing, layout, design, locationESTABLISHMENTS:

Commercial: hotels, lodges and guest houses, restaurants, cafes and fast food outlets, travel andleisure outlets, such as trains airlines, cruises and coaches, tourism and recreation outlets suchas museums, historic buildings, theme parks, visitor attractions and event management.

Pakistan Institute of Tourism & Hotel ManagementPublic service sector: hospitals and residential homes, contract catering services (Industria,catering, college refectory, schoo! meals and prison services)

IMPORTANCE:

Employment provision, contribution to GDP and taxation

RANGE -II:MAIN JOB ROLES:

Operational staff (chef de cuisine, commis, chef, cook, wine waiter, watier) supervisory staff (chefde partie, head waiter, bar manager) management (head cook, head chef, restaurant managercatering manager)INDUSTRY:

National and international

DIFFERENCES IN STAFF ROLES AND CONDITIONS:

Job titles, level of responsibility, level of authority qualiflcalion progression opportunities vvork.":.;conditions, uniforms, pay scales, working hours

LEGAL REQUIREMENTS:

Age restrictions, qualifications, health check, visa (if required) work permitsSECTORS:

Commercial public serviceSOURCES OF INFORMATION:

Local guides and hand books, use of internet and websites, 'publicity brochures, local tounstinformation centres ana libralies, local Job centres, staff recruitment agencies, professionalmagazines and local/regional newspapersFUNCTIONS:

Promoting the industry, providing members with information, providing professional membershipproviding competitions, providing demonstrations of excellence,' providing advocacy for theprofession.

. 0 bjec tiv-e._:=~_=~==='j=':~~=-_----__~__g~t~t~mesThe aim of this unit is to ! The Candidate will be able to

I • Behave as responsible individualsProvide the candidate with a compre- I within food safety procedure

hens~ve knowledge of food safety in I . Keep him/herself clean and hygieniccatenng .• Keep the working area clean and

hygienic

• Receive and store food safety

• Prepare cook, hold and serve foot'

saf~IL __. . _

FOOD SAFETY IN CATERING

Pakistan Institute of Tourism & Hotel ManagemenlUNIT NUMBER 1:INVESTIGATE THE CATERING AND HOSPITALITY INDUSTRY

FOOD SAFETY IN CATERINGB)

S.No.

RANGE -I:HACCP PRACTICES AND PROCEDURE:

Hazard analysis at all stages of food production Identification of control pOints and cntlcal con:rcpoints, contra/limits, corrective action, audit and validation/verification documentation

Examples of safe systems is HACCP, assured safe catering, safer food betrer business safecatering your guide to HACCP cook safe food safety assurance systemRECORDS:

Training records, pest control records, temperature records - hot and cold refrigerator/freezertemperatures.

KEY ELEMENTS:

Guidance on the following: personal hygiene, accident and sickness procedures, pest controlcleaning and disinfection, visitors policy.REPORTING PROCEDURES:

Accident, sickness, problems with pests complaints and eqUipment failure

KEY REQUIREMENTS OF FOOD SAFETY LEGiSLA TION

Personal hygiene practices compliance with training poliCies compliance With organizatlOll3Jpolicies and procedures, compliance with food safety legislation (InClUding due diligence defenceand penalties)

RANGE -II:DESIGN FEATURES:

No external pockets, press studs and velcro rather than buttons. cover all outdoor clothingdurable, easy to clean, preferably light co loured

BAD HABITS AND HYGIENE PRACTICES:

Eating sweets, chewing, spitting, nail biting, scratching, smoking, infrequent cleaning

RESOURCES/FACILITIES AND PROCEDURES:

Use of hot and cold running water, liquid anti bacterial soap, disposable paper towels, separatesink for hand washing.