The module will examine the bonding of art and management in Culinary. Will present contemporary modes of food production and nutrition concerns as they relate to menu planning, purchasing and recipe development will be discussed.
Food production practical: production processes; contemporary modes; food quality; food policy; new technology and risk; food safety; food cost analysis; environmental food management.
The business of food: business and social goals; Economical handling of food; the commodification of food; access to food; receiving and storing of food; The construction of identity through food: food as a cultural system; food and social environment; changes in consumer behaviour; the relationship with food by gender, class, age, and ethnicity.
