• food-production-level-2

Basic food production - Level 2

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

August 2022 Intake

X