II 11 11 \~ r C f r PAKISTANINSTIT~TE OF TOURISM & HOTEL MANAGEMENT CURRICULUM FOOD PRODUCTION LEVEL~ II Prepared By: Naheed Abbas Sr. Instructor Ex- Head F&B. Department PITHM, Karachi
PAKISTAN INSTITUTE OF TOURISM AND HOTEL /\1ANA GE/\1E\T CURRICULUM FOR LEVEL - Jl FOOD PRODUCTION MODULES Investigate the Catering and hospitality industry.-mfood---t---3() safety in catering. Health and safety awareness for catering, hospitality and kitchen work place skills. Introduction to kitchen commodities Introduction to kitchen equipment, kitchen terminology Cold food preparation --- 3D I' \ (. r' \1 \IHLH Prepare and cook stock, soup and sauces -. 'r-' - --- ; i- 40 I Prepare and cook meat and offal Prepare and cook poultry Prepare and cook fish and shellfish Prepare and cook, rice, pasta, grain & egg dishes Prepare and cook desserts & pudding Prepare and cook bakery products ~...~ I :: -"-"..- --- ---i-- -.- j Healthier foods special diets Kitchen operations cost & menu planning English language and Communicatfon ski,fs- -.. -- --I.., --- Basic Computer skills ----------- -i-- u_ t 20 ' 39 TOTAL HOUR±~8~11
Pakistan Institute of Tourism & Hotel Management UNIT NUMBER 1: A) S.No. Identify Describe Explain help The To the knowledge the the develop structure, different importance terms key industry. influences Objective of"hospitality" features the scope ofmain theon and of functions, and" the size TheOutComes Candidate catering. will be able to: other of the hospitality and catering and commercial & service sectors. catering Development industry of the hospitality and industry to the national economy. RANGE -I: STRUCTURE: Sector, operations, establishment SCOPE: Regional, national, multi national, international, globally, partnership, independent, franchise. limited companies SIZE: Workforce, number of establishments, KEY INFLUENCE: total turnover Social trends, cultural, consumer spending, inflation,. ~egulation, legislation, tourism, culinary achievers, media. DIFFERENCES: Hospitality (accommodation, service, food and drink), Catering (service, food and drink), commercial and public services sector (staffing, pricing policies, opening times, incidence of demand) OPERATIONS: Hospitality, accommodation, catering SECTORS: Commercial, public FEATURES: Opening times, menu, pricing, staffing, layout, design, location ESTABLISHMENTS: Commercial: hotels, lodges and guest houses, restaurants, cafes and fast food outlets, travel and leisure outlets, such as trains airlines, cruises and coaches, tourism and recreation outlets such as museums, historic buildings, theme parks, visitor attractions and event management.
Pakistan Institute of Tourism & Hotel Management Public service sector: hospitals and residential homes, contract catering services (Industria, catering, college refectory, schoo meals and prison services) IMPORTANCE: Employment provision, contribution RANGE -II: MAIN JOB ROLES: to GDP and taxation Operational staff (chef de cuisine, commis, chef, cook, wine waiter, watier) supervisory staff (chef de partie, head waiter, bar manager) management (head cook, head chef, restaurant manager catering 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 permits SECTORS: Commercial public service SOURCES OF INFORMATION: Local guides and hand books, use of internet and websites, 'publicity brochures, local tounst information centres ana libralies, local Job centres, staff recruitment agencies, professional magazines and local/regional newspapers FUNCTIONS: Promoting the industry, providing members with information, providing professional membership providing competitions, providing demonstrations of excellence,' providing advocacy for the profession.
Pakistan Institute of Tourism & Hotel Managemenl UNIT NUMBER 1: B) S.No.. 0 bjec tiv-e._:=~_=~=='j=':~~=-_---- ~ g~t~t~mes The aim of this unit is to The Candidate will be able to I Behave as responsible individuals Provide the candidate with a compre- I within food safety procedure hens~ve knowledge of food safety in I. Keep him/herself clean and hygienic catenng. Keep the working area clean and hygienic RANGE -I: HACCP PRACTICES AND PROCEDURE: Receive and store food safety Prepare cook, hold and serve foot' saf~il.. _ Hazard analysis at all stages of food production Identification of control points and cntlcal con:rc points, contra/limits, corrective action, audit and validation/verification documentation Examples of safe systems is HACCP, assured safe catering, safer food betrer business safe catering your guide to HACCP cook safe food safety assurance system RECORDS: Training records, pest control records, temperature records - hot and cold refrigerator/freezer temperatures. KEY ELEMENTS: Guidance on the following: personal hygiene, accident and sickness procedures, pest control cleaning 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 organizatloll3j and policies penalties) and procedures, compliance with food safety legislation (InClUding due diligence defence RANGE -II: DESIGN FEATURES: No external pockets, press studs and velcro rather than buttons. cover all outdoor clothing durable, 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, separate sink for hand washing.