BFI 1044 Food Production Operations for Culinary Arts BFI1044 Assessment Brief Module Code: BFI 1044 Module Title: Food Production Operations for Culinary Arts Assessment Type Practical Based Individual Report Assessment Task Prepare a three course French menu demonstrating mise-en-place, food preparation, food presentation, hygiene, safety standards & write a 1000-word report explaining essential operational components exploring the commercial viability of the prepared menu.
Task specific guidance:
Students should prepare a three course French Classical menu along with standard recipe. Students should plan, organize and produce the menu, process the vegetables, butchery activities and work area ergonomics. Students should produce the menu with appropriate standard recipes adhering to prescribed hygiene practices. Students should compile a report on the menu prepared by them. The report should include, understanding of mise-un-place, cooking techniques used, hygiene practices, measures of cost control, and commercial viability of the menu in a fine dining restaurant. Please note that the cover page, table of content, details of assessment task and reference list) are not included in the word count.
Learning Outcomes This section is for information only.
The assessment task outlined above has been designed to address specific validated learning outcomes for this module. It is useful to keep in mind that these are the things you need to show in this piece of work.
On completion of this module, students will need to demonstrate:
Skills and Ability
Identify common ingredients, commodities and equipment used in commercial kitchens. Prepare classical menus using appropriate cooking techniques, complying with standard processes considering commercial viability and production cost. Please note these learning outcomes are not additional questions.
Submission Information Word/Time Limit: 1000 words (2 units) Submission Date: 01/03/2027 Feedback Date: 22/03/2027 Submission Time: 18:00 Â Submission Method:
Electronically via module site in Brightspace. Paper/hard copy submissions are not required. For technical support, please contact: busvle@hud.ac.ukBFI 1044 Food Production Operations for Culinary Arts BFI1044 Assessment Brief Module Code: BFI 1044 Module Title: Food Production Operations for Culinary Arts Assessment Type Practical Based Individual Report Assessment Task Prepare a three course French menu demonstrating mise-en-place, food preparation, food presentation, hygiene, safety standards & write a 1000-word report explaining essential operational components exploring the commercial viability of the prepared menu.
Task specific guidance:
Students should prepare a three course French Classical menu along with standard recipe. Students should plan, organize and produce the menu, process the vegetables, butchery activities and work area ergonomics. Students should produce the menu with appropriate standard recipes adhering to prescribed hygiene practices. Students should compile a report on the menu prepared by them. The report should include, understanding of mise-un-place, cooking techniques used, hygiene practices, measures of cost control, and commercial viability of the menu in a fine dining restaurant. Please note that the cover page, table of content, details of assessment task and reference list) are not included in the word count.
Learning Outcomes This section is for information only.
The assessment task outlined above has been designed to address specific validated learning outcomes for this module. It is useful to keep in mind that these are the things you need to show in this piece of work.
On completion of this module, students will need to demonstrate:
Skills and Ability
Identify common ingredients, commodities and equipment used in commercial kitchens. Prepare classical menus using appropriate cooking techniques, complying with standard processes considering commercial viability and production cost. Please note these learning outcomes are not additional questions.
Submission Information Word/Time Limit: 1000 words (2 units) Submission Date: 01/03/2027 Feedback Date: 22/03/2027 Submission Time: 18:00 Â Submission Method:
Electronically via module site in Brightspace. Paper/hard copy submissions are not required. For technical support, please contact: busvle@hud.ac.uk