Food Safety and QualityFQ 101

Food Science Basics for Menu Development

The science of texture, shelf life and food safety, for people who create and adapt recipes.

A pastry chef cutting a croissant beside a kitchen scale
Duration
1 Day, 8 hours
Level
Foundation
Mode
Classroom
Class size
Up to 20 learners
Certification
Certificate of Completion

Who Should Attend

Chefs, beverage developers and R&D staff without formal food science training.

Entry Requirements

Minimum qualification
GCE 'N' Level, Nitec or equivalent
Language
Able to listen, speak, read and write in English

If you do not meet the minimum qualification, we may still accept you based on your working experience. Contact us before you register.

Learning Outcomes

By the end of the course, you will be able to:

  • Explain how sugars, starches, fats and proteins behave during preparation
  • Explain what controls shelf life, including temperature, water activity and acidity
  • Describe how freezing, thawing and heating affect texture and safety
  • Adjust a recipe while keeping it stable and safe
  • Write a simple product specification for a new menu item

Course Outline

1 Day8 hours
01Ingredients and how they behave2 hours

Sugars, starches, fats and proteins in drinks, desserts and cooked food.

02Shelf life and spoilage2 hours

Microbes, temperature, water activity and acidity.

03Freezing, thawing and heating1.5 hours

What happens to texture and safety, and how to control it.

04From recipe to specification1.5 hours

Writing down a product so it can be made the same way every time.

05AssessmentFinal session1 hour

See the assessment section below.

Assessment

Method

A written quiz and a product specification for a menu item of your choice.

When

Final session, 1 hour

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