The objective of this module is to enable the learner to formulate, prepare and present balanced meals for individuals, families and various groups of people.
Outcomes
- Describe the processes of food selection; preparation and service in different situations
- Describe the rationale for food selection; methods of preparation and service
- Describe the stages in menu planning; implementation and the different types of service
- Describe how to prepare and serve meals to meet Recommended Dietary Allowance (RDA) of individuals
- Adapt emerging issues and trends in food and beverage service
Not Enrolled
Unit Includes
- 8 Lessons
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