Aim:
Developing advanced culinary skills leading to a professional environment and facilitate
immersion in a professional kitchen.
Number of hours:
45 hours (divided into session of 3 hours)
1 theory class, 14 practical sessions
2 days per week(evening/night classes)8 weeks
For Whom:
Anyone wishing to learn advanced level 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.Course depiction
2. Stairway to a professional culinary environment 3. roles and responsibilities of kitchen brigade |
Summarize the professional industry and | |
| Week 1 day 2 | Butchery
1.Lamb leg 2.beef fillet |
1.deboning lamb leg and tie up
2.trimming beef fillet and tie up 3. portioning
|
Applying applied technic
and skills Portioning and conditioning methods Sous-vide method |
Cleanliness and organisational |
| Week 2 day 1 | Whole Chicken deboning | Deboning of a whole chicken without parting any other parts Stuffing and tie
up
|
Realisation of a stuffed chicken ballotine using a whole chicken and tie up
Steaming and pan cooking |
Precision of work.
Application of technic and skill. Cooking skills |
| Week 2 day 2 | Beef stroganoff With tagliatelli | Cooking a
classical dish |
Respecting standard recipe
and plating
|
Cutting and cooking technics with
presentation
|
| Week 3 day 1 | Lasagne | Bechamel Fresh pasta dough bolognaise | Cooking Dough preparation
|
Presentation Taste adjustment portioning |
| Week 3 day 2 | Lamb leg roast with oven baked baby potatoes, sautéed mushroom, rosemary sauce | Traditional festive menu | Techniques Cooking methods
portioning
|
Cooking and
presentation skills
|
| Week4 day 1 | Fish
1. Carpaccio 2. grilled |
1.Tuna carpaccio 2.Half cooked tuna | Techniques Cooking methods
,marinate and sauce serving |
Cooking accordingly to the fish |
| Week4 day 2 | Couscous Tajine- lamb | Cooking the couscous Cooking the lamb tajine | Preparation Cooking method | Cooking , applying skills and technic Prepsentantion
skill |
| Week5 day 1 | Bread making French sandwhich making with chicken and coleslaw | Traditional bread- French baguette Roasted chicken Classical coleslaw | Cooking technique and preparation Making a traditional French sandwich | Presentation and taste rectification |
| Week 5 day 1 | Dessert | Classical Mousse au chocolate and decoration | Cooking method and preparation technique | Technical skills and presentation
skill |
| Week 6 day 1 | Seafood platter
|
1.grilled calamari 2.crispy fish
(pan fry) 3. grilled prawns 4.mussels |
Marinating , cooking and presentation | Acquired technics/skills Cooking methods
Presentation skills |
| Week 6 day 2 | Pizza making
Large and mini
|
Pizza dough Pizza dough derivative
Tomato sauce and garnishes |
Traditional pizza dough Tomato sauce | Respecting technicity and standard recipe Plating accordingly to garnish |
| Week 7 day 1 | Assessment | Cooking and platting | Imposed technical application Chicken cooked in a sauce served with a rice | Respecting standard technic |
| Week 7day 2 | Assessment | Cooking and platting | Imposed
traditional recipe Steamed fish with lemon grass served with a shoba noodle |
Respecting portioning and sauce preparation and shoba noodle cooking. |
| Week 8 day 1 | Actual kitchen operation | Set menu | Soup paysanne Grilled chicken with buttered pasta and French glazed vegetables Mousse au fruit | Plating |
| Week8 day1 | Actual kitchen operation | Set menu | Salade nicoisee Roast lamb with risotto and green peas Chocolate souffle | plating |
