Food Production Operations syllabus

Food Production Operations

• 1 Garde Manger (5 LHs)

  • Functions of Garde manger
  • Cold cuts (charcuterie)
  • Hors d'oeuvre
  • Appetizers
  • Sandwiches and canapes
• 2 Meat Fabrication (10 LHs)

  • Structure of meat and effect of heat on meat cookery
  • Processing of whole animal and Meat grading
  • Poultry and Game
  • Beef and Veal
  • Mutton and lamb
  • Pork, Ham and Bacon
  • Offal, Fish and Shellfish
• 3 Chinese, Thai and Japanese Cuisine (3 LHs)

  • Chinese Cuisine
  • Thai Cuisine
  • Japanese Cuisine
• 4 Breakfast (2 LHs)

  • Continental, English, American, Indian and Nepalese Breakfast Menus
• 5 Food & Buffet Presentation (2 LHs)

  • Food Presentation and Buffet Presentation
  • Hot & Cold food Presentation
  • Buffet arrangement & appearance
• 6 Kitchen Stewarding (2 LHs)

  • Organization Chart of Kitchen Stewarding
  • Job Responsibilities of Stewarding Staffs
  • Types of Dish Washer and operational considerations
• 7 Practical (24 LHs)

  • Four course Chinese Menus - 3 Nos.
  • Four course Thai Menus - 3 Nos.
  • Breakfast Menu - 1 No.
  • Five Course State Banquet Menu - 1 No.