Yakili | Lowersixth Commercial HEC Catering Management & Dietetics

Course / Course Details

Lowersixth Commercial HEC Catering Management & Dietetics

By - Michael Rolex
0 students
166 Hours 40 Min
(0)

Course Requirements

The course for Cameroon Lower Sixth Commercial Home Economics (HEC) Catering Management & Dietetics on the Yakili app must provide a comprehensive foundation in the principles of food science, nutrition, hygiene, and the commercial management of catering operations. This is crucial for students aiming for careers in hospitality, dietetics, or the food industry.

The syllabus must balance the scientific aspects of nutrition and dietetics with the practical and managerial skills required to run a catering business.

Core Modules for Lower Sixth Catering Management & Dietetics

Module	Key Topics (Examples)	Application in Catering
1. Principles of Nutrition & Dietetics	Macronutrients (Carbohydrates, Fats, Proteins) and Micronutrients (Vitamins, Minerals). Balanced Diet and food groups. Energy values of food.	Planning nutritious and balanced menus for different groups.
2. Food Hygiene and Safety	Food Spoilage and preservation methods (drying, freezing, canning). Causes of Food Poisoning (bacteria, viruses). HACCP principles (Hazard Analysis and Critical Control Points) basics.	Ensuring a safe and hygienic catering environment and food handling.
3. Food Preparation Techniques	Various cooking methods (boiling, roasting, frying, steaming) and their effect on nutrient retention. Basic culinary terms and standard preparation procedures.	Executing recipes efficiently while maintaining quality and nutritional value.
4. Menu Planning & Cost Control	Factors influencing menu planning (cost, clientele, season, equipment). Calculating Recipe Costing and setting selling prices. Basic inventory management for ingredients.	Managing business profitability and resource usage.
5. Catering Organizational Structure	Types of Catering (industrial, institutional, airline, event). Layout and Design of a commercial kitchen. Basic Personnel Management in a catering unit.	Understanding the operational flow and structure of different catering businesses.
6. Dietetics for Special Needs	Dietary requirements for different age groups (children, elderly). Introduction to Therapeutic Diets (e.g., for diabetes, hypertension, allergies - basics).	Adapting recipes and menus for specific health requirements.

The course needs visual content, practical simulations, and tools for managerial calculation.

Food Safety Visualization: Use short video clips or animated diagrams to clearly illustrate proper food handling techniques, temperature danger zones, and cross-contamination prevention.
Recipe Costing Calculator: Integrate an interactive spreadsheet-like tool where students can input ingredient weights and costs, and the system automatically calculates the total Recipe Cost and Cost Per Serving.
Menu Planning Challenge: A module where students are given a client profile (e.g., a school, a construction company) and a budget, requiring them to design a 7-day menu while justifying their nutritional and cost choices.
Kitchen Layout Diagrams: Use clear, labeled diagrams to illustrate the optimal workflow and zoning of a commercial kitchen (e.g., preparation area, cooking line, wash-up area).
Quizzes: Design quizzes that test knowledge of both the scientific (nutrient deficiencies) and the managerial (costing formulas) aspects of the course.

Course Description

This Yakili online course, aligned with the Cameroon GCE Advanced Level Commercial stream Home Economics (HEC) syllabus, provides a critical and practical foundation in Catering Management and Dietetics. The course uniquely blends the scientific principles of Nutrition and Food Science with the managerial skills required to run a commercial catering establishment. Key areas covered include the science of Macronutrients and Micronutrients, the planning of Balanced Diets, and vital Food Safety and Hygiene protocols (including the basics of HACCP). The curriculum also emphasizes the operational side, teaching essential skills like Menu Planning, Recipe Costing, and Inventory Management to ensure profitability, alongside understanding the Organizational Structure of different catering types. Finally, it introduces the principles of Dietetics for Special Needs, enabling students to adapt menus for specific health requirements. Delivered through practical calculation tools, food safety visualizations, and menu planning challenges, this course equips students with both the health knowledge and the business acumen required for success in the food service and hospitality industries.

Course Outcomes

Upon completion, the student will be able to:

Nutritional Planning: $\checkmark$ Analyze and classify foods by their macro- and micronutrient content and plan balanced, nutritious meals for the general population.
Hygiene and Safety: $\checkmark$ Apply and monitor strict food hygiene and safety protocols (e.g., temperature control, preventing cross-contamination) in a commercial setting.
Cost Management: $\checkmark$ Calculate the precise cost of recipes and meals, and make informed decisions on pricing and inventory control to ensure profitability.
Catering Operations: $\checkmark$ Identify and describe the operational structure, equipment needs, and workflow for various types of catering establishments.
Dietary Adaptation: $\checkmark$ Adapt menus and recipes to meet the specific dietary needs of different age groups or individuals requiring simple therapeutic diets.