Lesson 03 – Familiarization with Kitchen Equipment: Different types of light & heavy kitchen equipment with their use.
Lesson 04 -Stocks: Classification, Preparation methods & uses.
Lesson 05 - 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.
Lesson 07 – Cooking Methods: Different cooking methods with their characteristics, Examples of dishes.
Lesson 08 – Commodities: Cheese, Vegetables, Meat, Fish, Poultry.
Lesson 09 – Food & Accompaniments.
Lesson 10 - Salad: Classification, Salad Dressings.
Lesson 11 – Sandwiches: Types, Preparation methods.
Lesson 13 - HACCP: Objectives, Principles, Procedures.
Lesson 14 – Western & Indian Cuisine.
Lesson 15 – Culinary Terms
02. Food Production Practical:
Lesson 01 – Familiarization with different types of kitchen knives & hand tools – their uses & maintenance.
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