Archives for Cooking courses

Safety food

Food and Kitchen Hazards, Food Safety and Standard Hygienic Practices.

- The foodborne illness, Forms of contamination, Biological, Physical and Chemical Contamination. Food defines and Allergens. - How food handlers can contaminate food. Personal cleanliness and work attire. Hand washing and Bare- hand contact with ready-to- eat food. Work requirements related to illness. - Cross-contamination and Time temperature abuse. Purchasing, Receiving, Storage, Preparation, Cooking, Holding, storing, reheating and Serving. - The HACCP plan. - How to clean effectively and Sanitizing, Developing a cleaning program, Controlling Pest.

When its comes to food safety, Knowledge, Communication, and Passion for serving safe food are most Important. Illness caused by eating unsafe food can cost money, jobs and even lives. The reputation of the restaurant or food service operation can be destroyed by a single case of food related illness. Every person in the operation must keep food safe, anyone in the workplace are sharing this responsibility.

80% Written Exam 20% Attendance

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Breakfast Food and Sandwiches

Breakfast Food and Beverages in International cuisine full knowledge. Snacks, Finger bites and Canapé’s details preparation.

- Learning the types of Milk, the pasteurization process and how its handled and stored using FIFO(first in, first out) - Three basic parts of cheese and primary textures. - Grades of Eggs and different methods of cooking. - Popular breakfast entrees and the two basic kinds of Sandwiches - Learned the two basic things in a sandwich station

Standard way of combining nutrition, proteins and vitamins, as a ‘’Breakfast is the most important meal of the day’’, nevertheless, Sandwiches and Canapé’s are the middle snacks between main meals that can provide our body with the healthy energy.

50% - Written Exam 40% - Practical Exam 10% - Attendance

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Basic of Fruits and Vegetables

The three main groups of fruits. Preparing fruits for service and ways how it kept properly. Categories of vegetables, standards cuts and various cooking method.

How to categorize the three main Groups of fruits and knowledge of varieties of vegetables. - Having the knowledge of those factors that effect of purchasing fruits. - Proper way of how fruits to be kept or store to avoid spoiling. - Standard Operating Procedure (SOP) on how fruits are being prepare for service. - Methods of cooking Fruits and Vegetables. Things need to be considered or avoided when cooking. Like, which one are good for grill or Broil and Poach) - Learning of Hydroponic Farming - Maintaining the quality of fruits and vegetables.

Fruits and Vegetables are very easy to get all year-around, but there is a noticeable difference in the quality and flavour when a particular product is in season. Having a general knowledge about Fruits and Vegetables is so vital to the Culinary..

60% - Written Exam 30% - Practical Exam 10% - Attendance

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STOCKS, SAUCES AND SOUPS

The Program will demonstrate the most important base in International Cuisine when it comes to any professional kitchen.

- Learned the essential parts and type of stocks. - Knowledge of cooling and degreasing stocks and soup. - Standards in preparing bones and basic ingredients for a stocks, sauces and soup. - Learning the five grand sauces in a professional and high stander. - Method of matching sauces to food. - Learned the classic and basics kind.

Teaching high standards way of cuts, cooking, categorize, purchase and store; for the stocks, sauces and soups.

50% - Written Exam 40% - Practical Exam 10% - Attendance

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