Food Production and Patisserie I syllabus

Food Production and Patisserie I

• 1 Kitchen & its Types, Layout and Brigade (3 LHs)

  • Kitchen types and layout
  • Classical and modern kitchen organization charts
  • Kitchen brigade duties and responsibilities
• 2 Food Hygiene & Sanitation (2 LHs)

  • Kitchen and food hygiene rules
  • Biological, chemical and physical causes of food poisoning
  • Food poisoning prevention
• 3 Principles of Cooking (5 LHs)

  • Aims and objectives of cooking
  • Transfer of heat
  • Moist-heat and dry-heat cooking methods and rules
  • Effects of heat on food
• 4 Foundations of Continental Cookery (7 LHs)

  • Stocks: types, preparation, recipes and qualities
  • Sauces: six mother sauces, derivatives, reduction, glazes and thickening agents
  • Soups: types, recipes, preparation and qualities
  • Accompaniments and garnishes
• 5 Food Commodities (4 LHs)

  • Fruits and vegetables; texture, flavour and nutrient changes
  • Milk and milk products: cream, curd, butter and cheese
  • Herbs and spices
• 6 Bread Fabrication (3 LHs)

  • Baking and bread-making ingredients
  • Bread-making principles and faults
  • Bread-making equipment
  • Breads of the world: brioche, baguette, ciabatta, focaccia and lavash
• 7 Practical (24 LHs)

  • Three-course continental menus: 3
  • Four-course continental menus: 5 (three common salads)