Location

Technical and Vocational Institute

Objectives

• This course serves as an introduction to planning of food production. It presents kinds of soups, kinds of appetizers and cooking methods of eggs and dairy products. It also states the classification of salads and the different cooking methods of vegetables. The course also introduces the cooking methods of meat, poultry and fish and the cooking method of bakery and pastry. It presents international garnishes and the basic rules for menu planning. It explores the buffet and reception set – up. Then, there are practical applications for some selected dishes, in addition to other menus.

Outcomes

 Introduce the planning process of food production. Preparing soups, appetizers, vegetables, bakery, pastry, and desserts. Identify, fabricate, and portion of meat and poultry. Know the basic rules of menu planning. Apply several selected menus

Course Contents

Introduction to food production.Food elements (Nutrients)Main Kinds of foodDifferent parts of meat. Types of Birds. Main classification of fish Vegetables using in the kitchen.Definition of the kitchenKitchen location in the operation Structural condition of the kitchenHealth condition of the kitchen.Basic departments in the kitchen. Sub – sections in the kitchenBasic equipment in the kitchen. Movable equipment. Tools for kitchen sections. Functional structure of kitchen staffSpecifications of kitchen staffJob discretion of kitchen staff. Main methods of cooking in the kitchenKitchen stocks. The appetizers Formation the buffet for different functions. Menus for cocktail partyKinds of liaison in the kitchenMain classification of marinadesEducational and training menus.Pastry kitchen. Main kinds of PastriesMain kinds of farcing Cream and dressing sauces.