SPECIALITY: HOTEL MANAGEMENT AND CATERING

OPTION: HOTEL MANAGEMENT AND CATERING

PAPER: CULUNARY THEORY AND CATERING MANAGEMENT

Field: HOME ECONOMICS TOURISM AND HOTEL MANAGEMENT

SPECIALITY: TOURISM AND HOTEL MANAGEMENT

OPTION: HOTEL MANAGEMENT & CATERING

Credit Value: 7

Objectives of the Paper: To test Candidates mastery of basic culinary and catering principles, equipment
associated with food production, food production techniques and food handling techniques

Nature of the Paper: Written 4hrs

Formant of the Exams: The Question paper shall be constructed on 100 Marks from two core areas as
seen below:

Exam Option Different Section of the Paper Duration per Mark allocated Percentage
Paper Section
Part A: Culinary Technology and 2hour 30 60 60%
food production. minutes
Part B: Bar Food microbiology/ 1hour 30 40 40%
food science/ food servie safety minutes
and sanitation

Contents of different sectins of the paper.

CULINARY TECHNOLOGY AND FOOD PRODUCTION

Questions must come from the following TOPICS with not more than ONE question from a SINGLE TOPIC

 Kitchen design and layout

 Wquipment used in the kitchen
 Kitchen organizatinand brigade
 Menus
 Basic culinary preparations
 Stocks, soups and sauces
 Cooking methods
 Chicke, meat, fish, pork, seafood and games cookery
 Pastry cookery
 Food costing and control
 Nutrition

FOOD MICROBIOLOGY/FOOD SCIENCE/ FOOD SERVICE SAFETY AND SANITATION

 Recognition of principles that govern the transformation fo food

 Microorganism
 HACCP
 Food safety (sanitary, safety of culinary productions)
 Organoleptic properties
 Waste management