Official NUC CCMAS syllabus

HTM 207 — Food and Beverage Production

HTM department course · Nigerian universities

What you'll be able to do (official learning outcomes)

• elucidate and develop rudiments of food preparations
• design kitchen, kitchen planning and designs, utensils, uses and maintenance
• demonstrate understanding of tourist food types, menu planning and benefits
• highlight kitchen units, equipment, food commodities and menu types and outlay; and
• demonstrate and explain diverse brewing techniques and methods

Course contents

Planning and equipment layout in a standard kitchen. Purchase, use and maintenance of kitchen equipment. Characteristics and properties of various food commodities. menu planning 269 and types of covers. production of appetizers, salads, main course items and desserts.

Source: the Nigerian Universities Commission (NUC) Core Curriculum and Minimum Academic Standards (CCMAS). StudyOps loads this syllabus automatically when you study HTM 207.

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