This course looks at the key foods and their funtion in the processing of foods.

This course looks at the key foods and their funtion in the processing of food.

This course covers two areas of study:

• Food Preparation Processes

• Planning in Food Preparation.

Unit 1: Properties of Food

Area of Study 1: Keeping food Safe

• Outcome 1: To be able to explain and apply safe and hygienic work practices when handling and storing food to maximise quality.

Area of Study 2: Food Properties and Preparation

• Outcome 2: to be able to analyse the physical, sensory, chemical and functional properties of key foods and prepare foods to optimise these properties.