1

Introduction of Larder

2

Equipment found in the larder

3

Layout of a typical larder with equipment and various sections

4

Common terms used in the Larder and Larder control

5

Essentials of Larder Control & Importance of Larder Control

6

Devising Larder Control Systems, CO-ORDINATION with other Departments

7

Introduction to Yield Testing

8

Hierarchy & Duties And Responsibilities Of The Larder Chef

9

Functions of the Larder

10

Sections of the Larder

11

Introduction to charcuterie

12

SAUSAGES: Introduction, Types & Varieties

13

CASINGS: Introduction , Types & Varieties

14

FILLINGS: Types & Varieties

15

Introduction to forcemeat & Types of forcemeats

16

Preparation of forcemeats

17

Uses of forcemeats

18

Introduction & Types of Brines

19

Preparation of Brines

20

Introduction to curing

21

Various Methods of Curing

22

Introduction to marinades

23

Types of Marinades

24

Uses of Marinades

25

Difference between Brines, Cures & Marinades

26

Introduction to HAM, BACON & GAMMON

27

Cuts  and uses of Ham

28

Cuts & uses of Bacon

29

Cuts & uses of Gammon

30

Differences between Ham, Bacon & Gammon

31

Processing of Ham & Bacon, Green Bacon

32

Introduction to GALANTINES

33

Making of galantines

34

Types of Galantine

35

Difference between Galantine & Ballotines

36

Introduction to PATES & Types of Pate

37

Pate de foie gras and uses

38

Making of Pate & Commercial pate and Pate Maison

39

Introduction to Truffle -Source & Cultivation

40

Uses of Truffle

41

Types of truffle

42

Introduction to MOUSE & MOUSSELINE

43

Types of mousse

44

Preparation of mousse

45

Preparation of mousseline

46

Difference between mousse and mousseline

47

Introduction to CHAUD FROID

48

Preparation of chaud-froid

49

Precautions taken during making chaud-froid

50

Types of chaudfroid & Uses of chaudfroid

51

Introduction  & Definition of Aspic Jelly

52

Difference between Aspic Jelly and Gelee

53

Making of Aspic and Gelee

54

Uses of Aspic and Gelee

55

Introduction to QUENELLES, PARFAITS, ROULADES

56

Preparation of Quenelles, Parfaits and Roulades

57

Introduction to NON EDIBLE DISPLAYS

58

Preparation of Ice carvings, Tallow sculpture, Fruit & vegetable Displays, Salt dough, Pastillage, Jelly Logo, Thermocol work

59

Introduction to APPETIZERS & GARNISHES

60

Classification of Appetizers & Examples of Appetizers

61

Historic importance of culinary Garnishes, Explanation of different Garnishes

62

Introduction to SANDWICHES & Parts of Sandwiches

63

 Types of Sandwiches & Types of Bread

64

Types of filling: Classification, Spreads and Garnishes

65

Making of Sandwiches & Storing of Sandwiches.