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Food & Beverage Management (Catering)

Course CodeBTR102
Fee CodeS2
Duration (approx)100 hours
QualificationStatement of Attainment
Food and Beverage Industry is the 4th largest employment industry (in the UK)! 

Today there are at least 2000 management or assistant management roles advertised - the industry needs suitably trained and knowledgeable people now! 

If you would like to learn more about this aspect of the hospitality industry, then this 100 hour distance learning course could be a useful foundation.

The course covers -
  • Cooking methods
  • Human nutrition
  • The major food groups
  • Healthy cooking
  • How to plan a menu
  • Alcoholic beverages and how they complement meals
  • Non-alcoholic beverages and how they complement meals
  • Staffing management
  • Catering management and planning
 
The course is designed for people interested in working in food and beverage management and those who would like to improve their careers and job prospects within the industry.
 

 

 

Lesson Structure

There are 9 lessons in this course:

  1. Human Nutrition - This covers all the major food groups and their importance in a nutritional diet. Also including factors in nutrition from compatibility and range of ingredients through to healthy cooking and eating methods.
  2. Cooking - Includes various cooking methods for a variety of different foods, covering both palatability and digestibility through to the nutritional value in processing foods.
  3. Kitchen & Food Management - Learn to maximise efficiency and service through proper management of kitchen facilities, including the handling of food storage and preparation, hygiene and ethics.
  4. Planning A Menu - Covering menu planning for the needs of special groups in different situations, including children; adolescents; elderly people; expectant and nursing mothers; immigrants; vegetarians and other health related diets.
  5. Alcoholic Beverages - Learn how to provide adequate variety and product knowledge in order to manage the provisions of alcoholic beverages appropriately for different situations.
  6. Tea, Coffee and Non-Alcoholic Beverages - This lesson provides an understanding of non-alcoholic beverages available in the catering industry and how they should be made and served.
  7. Scope & Nature Of Catering Services - Learn to understand the differences in appropriate management and catering for a variety of situations from pubs to a-la-carte.
  8. Personnel Management -(waiting skills, staffing a restaurant, kitchen etc) This lesson covers the management of people in the food and restaurant industry, including training programs, job specifications, recruitment etc.
  9. Management Of Catering Services - By consolidating the skills developed throughout this course you are given a comprehensive understanding of marketing through to food purchasing in order to effectively manage in the food and beverage industry.

Each lesson culminates in an assignment which is submitted to the school, marked by the school's tutors and returned to you with any relevant suggestions, comments, and if necessary, extra reading.

Aims

  • Explain the role of different food types in human health.
  • Understand the alternative cooking processes, in order to make appropriate decisions about the cooking of different foods
  • Manage the provision of kitchen facilities, and the handling of foodstuffs (including food storage and preparation), in order to maximise efficiency, hygiene and service with the restrictions of facilities available.
  • Plan menus or list of food products for sale, appropriate to different situations.
  • Manage the provision of alcoholic beverages appropriately, in different situations
  • Manage the provision of non-alcoholic beverages appropriately, in different situations.
  • Describe differences in appropriate management for catering in a range of varying situations.
  • Discuss how to manage staff in the food and restaurant industries.
  • Consolidate skills developed throughout this entire course into an overall understanding of management of catering services.

Learn to Manage Beverages

Managing drinks is an important part of any restaurant, bar or catering enterprise. 

Being able to manage drinks, begins with understanding the scope and nature of different drinks that may be provided, both hot and cold, both alcoholic and non alcoholic. When you understand the possibilities better, you are then able to create a drinks menu appropriate to the business, advise the clientele better (hence sell the product better); and handle the drinks you serve in an appropriate way.

Consider Beer

Beer is the term used for all fermented malt beverages and includes ale and lager. The drink is the end result of fermentation of yeast on an infusion of malted cereals (for example, hops, barley, millet, wheat, oats, rice, oats, maize, sorghum, etc. Even sweet potatoes and cassava have been used in some areas where cereals are sparse).

The production of beer follows basic principles and uses. Similar ingredients are used to those used many years ago. The ingredients are grains (e.g. barley), water (known as liquor), hops, sugar and yeast.

The process is basically as follows:

  • The malted barley extract, hops, and water are mixed together and boiled to produce what is called the wort.
  • The wort is cooled, placed in a fermenter and yeast is added. Fermentation will take place converting the sugars in the wort to carbon dioxide (which is vented out) and alcohol.
  • When fermentation is complete, the new beer is mixed with a small amount of primer (made from malt extract or corn sugar) and placed in sealed bottles or kegs. The primer will provide just enough additional fermentation to carbonate the beer.
  • Wait until the beer has aged properly before drinking. The aging period may vary from 2 weeks up to 1 year.

The most popular grains used are barley or wheat, but corn and rice can also be used. Even fruits may be used for special styles.

Types of Beer

There are two basic types of beer, ale and larger.  

Ales include Bitters, Ales, Porter, Stout. It is commonly derved at 10-15 degrees celsius. Ale is created at a high fermentation temperature (15-23C). It is flavoured by yeast produced esters, which are sweet and fruity.

Lagers are  beers such as Lager, Pilsner, Bock, Schwartzbier; served chilled at around 4 degrees celsius
They are produced at a loow fermentation temperature, two stage  (6-12C and then 0-4C), with less esters, resulting in a taste that is more dry and crisp, and less fruity than ales.

Other variant styles of beer include:

Ice beers 
Use the chilling process of water which forms crystals to remove water, yeast  cells, protein particles, etc. out from the liquid to leave a high alcohol content beer with a softer flavour and character.

Draught beer 
Refers to beers served from a cask in which it has been conditioned. Bottled draught beer is reported to have a flavour similar to that of authentic draught beer.

Lambic
A Belgian beer variety made with aged hops (aging reduces the bitterness of the hops). Uniquely, it is fermented by naturally present yeasts, not artificially added ones, resulting in natural, spontaneous fermentation.  This spontaneous fermentation means that lambics can only be brewed in cold months, in warmer months, the number of wild yeasts are too great and they multiply too quickly.  Lambics are made from from a wort of malted barley and unmalted wheat.  It can take two to three years to produce a mature Lambic which can be quite sour and acidic. Variations include fruit infusions which are made using the gauze style of Lambic and include cherry (Kriek) and raspberry (Frambozen).  The most traditional Lambics are an acquired taste.

Hybrids
These include:

  • Steamed beers which are produced using the bottom fermenting yeasts used for lager production, with the higher temperatures used for ale production.  

  • Smokey beers where the malt has been smoked, giving the final beer a warm smokey flavour and aroma.

  • Barrel aged beers which are left to age in contact with oak, which may be spiked with other alcohols (bourbon and scotch most commonly)  Where barrels are not used, woods may be introduced in the same way they are to oaked wines, as chips or staves.  In some cases, woods other than oak may be used.  As with wines, oak promotes malolactic fermentation, clarifiying and softening the crispness of the beer and giving more complexity with mellow malty flavours.  Wood aged beers are often described as having buttery, vanilla or even toffee flavours.  Barrel aged beers may have a higher alcohol content, especially if produced using alcohol spiked woods.

  • Flavoured beers which may be made using herbs and spices, roots, fruits and even vegetables.  Fruits and vegetables ferment, imparting their flavour to the beer, as well as adding sweetness.  Herbs and spices may be added in place of hops, or with hops and will also impart flavour, and aroma to the beer.

The chemical composition of beers varies according to the type and density of the original wort. The volume of the alcohol it contains ranges from 3% to 6%, sometimes greater, depending on the beer.  Belgian beers are typically much stronger, averaging 7-8% with some varieties on par with some wines at up to 11% alcohol content.

Beer Appreciation

Beer tasting is considered as complex as wine tasting, both sharing similar concepts. The biggest change required is that the beer should be warmed. Ice cold beers numb the taste buds thereby hiding the full flavour of the amber liquid. In general, pale beer is best served at cooler temperatures than dark beer, and lagers cooler that ales. As an example, cool beers should be at about 5-10 degrees C and warmer beers at 10-15 degrees C.

Beers should be assessed according to sight, smell, taste and feel. Use a clean glass. Look at the colour and clarity. Hold it up to the light if necessary. Take a good sniff from the glass to get the aroma and bouquet. Taste it, swishing it around in the mouth, and notice its body and flavours. After swallowing, notice any aftertaste or finish.

Beer is More Complex than Most People Realize - but so is Wine, Spirits, Coffee, Tea, Fruit Punches and every other type of drink imaginable. Learning about food is then a whole other area of study again.

 

This course sets the groundwork for understanding all types of Foods and Beverages.

Graduates will have a fundamental understanding of the products that are prepared, sold and served in restaurants, cafes and bars. You will learn how they are best handled and served to customers. You will develop an appreciation of the possibilities for working or developing a business in this industry, and in doing so, have created a framework upon which to build a career or develop a business. 

 

 

ARE YOU THINKING WHAT NEXT?

It may only take you a few minutes to decide to take this course. You will reap the rewards of the knowledge and enjoyment gained from studying Food and Beverage Management course for years to come!

 

Get ready for your next step or contact our friendly staff if you have questions 

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Meet some of our academics

Dr Karen CrippsPhD, MSc, BA Hons A highly respected expert on sustainability, former university lecturer, with a wealth of knowledge and experience in tourism and business.
Karen LeeNutritional Scientist, Dietician, Teacher and Author. BSc. Hons. (Biological Sciences), Postgraduate Diploma Nutrition and Dietetics. Registered dietitian in the UK, with over 15 years working in the NHS. Karen has undertaken a number of research projects and has lectured to undergraduate university students. Has co authored two books on nutrition and several other books in health sciences.
Melissa Leistra B.Ed., Masters Nutrition 16 yrs experience - in hosapitality, teaching, cooking Lives a self-sustainable lifestyle on a farm and raising all types of animals. experienced vegetarian/vegan cook and loves to create wholesome food using her slow combustion wood stove.


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