Course info

The first part of the course is designed to help students apply the skills gained in creating a small catering business in small food service operations. Small food service operations refer to school canteens, workplace canteens and small catering business operating from home. The student is expected to plan menus and prepare dishes that are compatible with specific characteristics and intended clientele, and within the usually small operating budgets that characterize small food service operations. A basic understanding of the basic food preparation principles as physical and chemical properties of food is of much value to forming your background knowledge in doing this course. DNU 503 is anchored on methodologies, which requires participants to play an active role in simulated business games, and structured learning experiences. The methodology enables the participants to discover for themselves the learning points of entrepreneurial values, the search/selection of indigenous business ideas, and internalize their application into their own environment. The course covers 4 elements of business plan (Marketing, Production, Organization and Management and Financial).