COURSE CONTENT
Day 1
Module 1: Knowing your kitchen & kitchen cleaning
- Understand all the equipments used in the kitchen
- How to sort kitchen utensils
- How to use chemicals
- Care and maintenance
Module 2: Kitchen hygiene
- Proper use of sanitation, detergent, uniform
Module 3: Kitchen safety
- Proper use of knives set, kitchen utensils
Module 4: Intersectional relationship
- Importance of good relationship between departments
Module 5: Purchases & Store Procedures
- Understand the need of proper documents in purchasing
Module 6: Methods of cooking
- Boiling, simmering, steaming, blanching, poaching, stewing and double boiling, shallow/ deep frying, sautering, grilling, gratinating, baking, roasting, pot, roasting, spit roasting, braising
Day 2
Module 7: Menu & recipe interpretation
- To know the requirements and skills when constructing menus
- To be skillful in planning menus
Module 8: Menu planning exercise
Module 9: Cost control, wastage & budgeting
- To control cost and price food accurately
- Cut down wastage and re-use food
- To budget to meet kitchen department's budget
Module 10: Food presentation & cuisine styles
- Suitable garnishing and present a wholesome plate
- To know suitable food trends
Module 11: Standard Operating Procedures
- To manage a recipe standard file for costing and standard preparation methods
Module 12: Standard Recipe Exercise
- Preparation of standard recipes for the use in their departments