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
Lesson
| Week number | lesson | content | specification | |
| Week 1 day 1 | Theory classroom |
|
||
| Week 1 day 2 | Practical sauces |
|
Quantity of products Techniques use | |
| Week 2 day 1 | Pasta cooking |
|
Techniques Cooking method | Blanching Sautee baking |
| Week 2 day 2 | Rice cooking
Potato cooking |
|
Techniques Cooking method | Steam Oven bake sautee |
| Week 3 day 1 | Vegetable |
|
Calibration methods | |
| Week 3 day 2 | Vegetable |
|
Techniques Cooking
methods |
Blanching
Sautee Roasting grilling |
| Week4 day
1 |
Chicken lamb |
|
Techniques Cooking methods for specific pieces | Grill Fry steam |
| Week4 day
2 |
Chicken fish |
|
preparation | Roasting Braising |
| Week5 day
1 |
Dessert |
|
Cooking technique and preparation | |
| Week 5 day 1 | Dessert |
|
Cooking method and preparation technique | Whipped cream Crème
anglaise Crème legere Jelly |
| Week 6 day 1 | Platting basics |
|
||
| Week 6 day 2 | Platting
basics/potage/soup |
|
||
| Week 7 day 1 | Assessment |
|
Starter/soup | |
| Week 7day
2 |
Assessment |
|
Main course/dessert |
