Tia's FoodTech
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Identification point
Identification point 2
Term 1: current cuisines
Trends in food
Organic Ingredients and produce
Genetically Modified food (GM)
Prepared Fresh Food Products
Fresh herbs and spices
Heat and Serve meals
Meal Replacements
Functional Foods and Ingredients
Establishments and Levels of Service
Trend in Table setting
Plating Styles Video Activity
Trends in Food Presentation and Food styling
Food Styling and Photography
Term 2-3: Service with a Smile
Food Service and Catering
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The Economic and Social Value of Food service and Catering Industry
Employment Opportunities
Employer and Employee Rights and Responsibilities
Consumer Rights and Responsibilities
Food Safety and Hygiene Practices
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Causes of Food Deterioration and Spoiling
Reasons for cooking food
Menu Planning Considerations
Selection of Nutritious Foods
Consumption Patterns
Nutritional Effects of Consumption
Technology in Food Preparation
Recipe Development
Purchasing Systems
Food Service and Catering Considerations
Food Service and Catering Considerations
Presentation and Service of food
Aspects of Operating a small business
Term 4: Great Expectations
The Role and Significance of Food
Reasons for celebrations
Selection of nutritious foods