Food Production Theory:
Lesson 01 - An Introduction to Culinary world: Layout of a modern kitchen, Section in the kitchen, Organizational structure of Food production Department & brief description of the Personnel.
Lesson 02 – Attributes of Food Production personal & Kitchen Hygiene: Attributes, grooming standards, Personal Hygiene (Importance, Sanitation & Practice), Food Hygiene, and Kitchen Hygiene.
Lesson 03 – Familiarization with Kitchen Equipment: Different types of light & heavy kitchen equipment with their use & maintenance.
Lesson 04 - Stocks: Classification, Preparation methods & uses.
Lesson 5 - Soup: Classification, Basic characteristics, Preparation methods, Cold & International Soup.
Lesson 06 - Sauces: Classification, Types of roux, Mother, Derivative, their uses & preparation methods of kitchen sauces. Different types of dips.
Lesson 07 – Cooking Methods: Different cooking methods with their characteristics, Examples of dishes.
Lesson 08 – Commodities: Cheese, Vegetables, Meat, Fish, Poultry, Sugar, Eggs, Fats,
Lesson 09 – Food & Accompaniments.
Lesson 10 - Salad: Classification, examples, Salad Dressings.
Lesson 11 – Sandwiches: Types, Preparation methods. Canapés.
Lesson 12 – Cuts of Meat: Beef, Lamb, Pork, Veal, Mutton, Chicken, Fish. Different Steaks.
Lesson 13 - HACCP: Objectives, Principles, Procedures.
Lesson 14 – Western & Indian Cuisine.
Lesson 15 – Culinary Terms
Food Production Practical:
Lesson 01 – Familiarization with different types of kitchen knives & hand tools – their uses & maintenance.
Lesson 02 – Basic hygiene & safety practices to be observed in a kitchen. First aid for cuts & burns.
Lesson 03 – Basic cuts of vegetables.
Lesson 04 – Basic cuts of mutton, chicken & fish.
Lesson 05 – Basic stock preparations. Preparation of Espagnole, Velouté, Hollandaise, Béchamel, Mayonnaise & Tomato sauces. At least two derivative sauces of each
mother sauce.
Lesson 06 – Breakfast egg preparations. Preparation of Canapés, Club House Sandwich, Grilled Cheese Sandwich, Cheese & Chicken sandwich etc.
Multi cuisine foods (Indian/ Chinese/ Continental / Middle East) or Bakery & Pastry:
Lesson 07 – Menu 01 – Salad / Soup/ Starter / Main Course (Seafood or Meat / Vegetables) / Pasta or Rice / Dessert.
Lesson 08 – Menu 02
Lesson 09 - Menu 03
Lesson 10 - Menu 04
Lesson 11 - Menu 05
Lesson 12 - Menu 06
Lesson 13 - Menu 07
Lesson 14 - Menu 08
Lesson 15 - Menu 09
Lesson 16 - Menu 10
Food Production Control:
Lesson 01. Introduction to control. Definition; advantages &
disadvantages; methodology; Control procedures. F&B control department.
Lesson 02. Purchasing. Purchase manager. Categorization of raw materials. Sources of supply. Selection of suppliers. Purchasing methods. Purchasing Procedure. Standard Purchase Specification. Purchase order forms. Daily market Quotation List.
Lesson 03. Receiving. Receiving Clerk. Equipments required for receiving. Receiving process. Goods Receipt Book; Daily Receiving Report. Meat Tag.
Lesson 04. Storing. Store room Personnel. Layout of a storeroom and equipment required. Location of Store and arrangement of food items. Issuing process. Requisition slip. Bin Card. Perpetual Inventory Card – Par Stock; Minimum stock; Maximum stock.
Lesson 05. Production Control. Standard Portion size and Standard recipe. Standard Cost. Portion Inventory and Reconciliation.
Lesson 06. Menu – Types of Menu. Planning of Menu.