• food-production-level-1

Basic food production

Aim:

Developing basic culinary skills
Number of hours:
42hours (divided into session of 3hours)
1theory class, 13 practical sessions
2 days per week(evening/night classes)7 weeks

For Whom:

Anyone wishing to learn the basics of food production and cooking 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
  • Basic hygiene
  • Security measures
  • Tools and equipment
  • Getting started
   
Week 1 day 2 Practical sauces
  • Mayonnaise and derivatives
  • Bechamel and derivatives Tomato sauce
  • Bolognaise
  • Vinaigrettes
Quantity of products Techniques use  
Week 2 day 1 Pasta cooking
  • Spaghetti
  • Lasagne
Techniques Cooking method Blanching Sautee baking
Week 2 day 2 Rice cooking

Potato cooking

  • Pilaaf rice
  • Steam potato/roast potato
Techniques  Cooking method Steam Oven bake sautee
Week 3 day 1 Vegetable 
  • Cutting
Calibration methods  
Week 3 day 2 Vegetable
  • Cooking
Techniques Cooking

methods

Blanching

Sautee Roasting grilling

Week4 day

1

Chicken lamb
  • Cutting
Techniques Cooking methods for specific pieces Grill Fry steam
Week4 day

2

Chicken fish
  • Whole cooking
preparation Roasting Braising
Week5 day

1

Dessert
  • Crème brulee Crème caramel
Cooking technique and preparation  
Week 5 day 1 Dessert
  • Fruit triffle
Cooking method and preparation technique Whipped cream Crème

anglaise Crème legere

Jelly

Week 6 day 1 Platting basics
  • Chicken breast/legs Pasta/vegetables
   
Week 6 day 2 Platting

basics/potage/soup

  • Soup preps Potage preps and garnishes
   
Week 7 day 1 Assessment
  • Cooking and platting
Starter/soup  
Week 7day

2

Assessment
  • Cooking and platting
Main course/dessert  

August 2022 Intake

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