This course is to teach the student standard for planning production, executing culinary technique, and explaining the full range of procedures and techniques involved in large-scale food preparation. It also introduces the student to trends in tastes, the growing interest in nutritional values, and the increased call for catering services by foodservice organizations as well as accepted methods of food preparation

This course emphasizes on the importance of food safety and quality assurance for the food industry. Among the food safety programs discussed include Hazard Analysis Critical Control Point (HACCP), Good Manufacturing Practice (GMP), ISO 22000 and Food Hygiene. In addition, students will be introduced with various aspects of quality assurance and its roles in food industry particularly on certain high-risk foods such as poultry and meat products, dairy products and vegetables/fruits. The basic tools of statistical quality control on sampling, inspection, and data organization are made palatable by using examples from the food industry to provide students with case study and promote critical thinking on quality issues. A variety of quality attributes and analytical techniques on objective evaluation based on instrumental measurement are also discussed.

This course provides an introduction to a diversity of microbial cells, their structures and functions. Students will also learn on the microbial growth and control, interaction between microbe and host, the natural ecology of microorganisms and the beneficial application of microorganisms. A series of laboratory exercises are designed to enable student to develop basic microbiological skills in culture media preparation, aseptic techniques, microbial staining and microscope handling.

At the end of this course, the students should be able to:

CLO1: Describe the key concept of microbial physiology, microbial interaction and their impact to life [C2, PLO1- Knowledge & Understanding].

CLO2: Demonstrate practical skills in working aseptically to culture the microorganism [P3, PLO3- Practical Skills].

CLO3: Communicate effectively in the written laboratory reports [A2, PLO5- Communications].

The course will provide Nutrition students with introductory knowledge of the components of food (macro and micronutrients), functionality of food components as ingredients in food, food microbiology (including food safety), food processing and preservation as well as nutrition.