Aim:
Developing advanced culinary skills
Number of hours:
42 hours (divided into session of 3 hours)
1 theory class, 13 practical sessions
2 days per week(evening/night classes) 7 weeks
For Whom:
Anyone wishing to learn advanced basics of food production and cooking develop
professional techniques
Capacity of each group intake:
16 candidates into groups of 2(binome teams)
Estimated price of courses per candidate:
Rs 20,000
| Week number | lesson | content | specification | |
| Week 1 day 1 | Theory classroom | 1.Culinary technical refreshment session
2.Course depiction |
||
| Week 1 day 2 | Practical
Sauces/broth/demi glace/fumet |
1.veloutée sauce
2.pepper/thym sauce 3.wine base sauce |
Quantity of products Techniques used Different approach to sauce making | Degreasing Sauce reduction Sauce rectification |
| Week 2 day 1 | Fresh Pasta making | 1.Spaghetti
2.ravioli/stuffed pasta 3.Tagliatelle |
Techniques Cooking method | Dough mixing Cutting technic Cooking technic Presentation technic |
| Week 2 day 2 | 1.risotto cooking 2.potato mousseline | Traditional mushroom risotto Traditional potato mousseline | Techniques Cooking method | Cutting and cooking technics for the risotto with
presentation |
| Week 3 day 1 | Vegetable veloutée | Cutting
Vegetable stock making Velouté preparation |
cooking | Presentation Taste adjustment |
| Week 3 day 2 | Vegetable | Traditional ratatouille | Techniques Cooking
methods |
Cooking and presentation
skills |
| Week4 day
1 |
Chicken ballotine Lamb rack | Cutting/trimming/ preparation | Techniques Cooking methods for specific pieces | Cooking accordingly to the part of the animal |
| Week4 day
2 |
Chicken fish | Whole chicken cooking
Fish filleting |
preparation | Cooking accordingly |
| Week5 day
1 |
Dessert | bavarois | Cooking technique and preparation | presentation |
| Week 5 day 1 | Dessert | Tartelette citron meringue | Cooking method and preparation technique | Technical skills and presentation skill |
| Week 6 day 1 | Advanced Platting
basics |
Full main course preparation ( carbs, protein,vegetables, sauce) | Classical lamb goulash,
flavoured rice, Glazed vegetables |
Acquired technics/skills Cooking methods
Presentation skills |
| Week 6 day 2 | 1.Seafood Bisque 2.creamy pumpkin soup | Soup preps preps and garnishes | Making bisque using seafood Making a pumpkin soup | Respecting technicity and standard recipe |
| Week 7 day 1 | Assessment | Cooking and platting | Imposed
traditional recipe Salad ceasar |
Respecting standard recipe |
| Week 7day
2 |
Assessment | Cooking and platting | Imposed
traditional recipe Blanquette de volaille,pate fraiche sautee au beurre et legumes glacée |
Respecting standard recipe |
