Course
Become a student of
Food Production.
Food production is a core hospitality department where professionals learn preparation techniques, cooking methods, kitchen management, and cost control. They oversee menu planning, food quality, kitchen supervision, and meal preparation across specialty restaurants.
Course Syllabus:
Food Production Sylabus
- HC/FP/101 Maintaining a safe, healthy & secure work environment.
- HC/FP/102 Handling hazards in the kitchen and restaurant
- HC/FP/303 Arranging buffet and preparing food in the restaurant.
- HC/FP/304 Budgeting and controlling foods costs
- HC/FP/105 Concept of Marketing & Customer Care
- HC/FP/106 Providing basic food and beverage services
- HC/FP/107 Prepare and cook breakfast dishes.
- HC/ FP/108 Maintaining kitchen and restaurant equipment
- HC/FP/109 Prepare and cooks Tanzanian local dishes
- HC/FP/201 Prepare and cooks chanise, French and other cultural dishes
- HC/FP/202 Prepare and cooks stocks, soups and sauces
- HC/FP/203 Prepare and cooks varieties of vegetables.
- HC/FP/204 Prepare and cooks pasta and rice dishes
- HC/FP/205 Prepare and cooks meat and poultry dishes
- HC/FP/206 Prepare and cooks fish and shellfish
- HC/FP/207 Prepare salads, hors d’oeuvres canapés and sandwiches
- HC/FP/209 Prepare and cooks bakery and pastry products
- HC/FP/301 Practical attachmentv
Course Subjects for Tour Guiding:
- Food Production
- Customer care in hospitality Industry.
- Entrepreneurship skill
- Concept of Tourism for
- Hospitality
- English and Communication skills
- Computer application for hospitality