INTERNATIONAL CUISINE

  1. Great Britain,

  2. France,

  3. Italy,

  4. Spain and

  5. Portugal,

  6. Scandinavia,

  7. Germany,

  8. Middle Eastern,

  9. Mexican,

  10. Arabic,

  11. Oriental:-

USE OF WINE AND HERBS IN COOKING

A. Ideal uses of wine in cooking
B. Classification of herbs
C. Ideal uses of herbs in cooking

BAKERY & CONFECTIONERY

I. ICINGS & TOPPINGS

A. Varieties of icings

B. Using of Icings

C. Difference between icings & Toppings

D. Recipes

II. FROZEN DESSERTS

A. Types and classification of frozen desserts

B. Ice-creams – Definitions

C. Methods of preparation

D. Additives and preservatives used in Ice-cream manufacture

III. MERINGUES

A. Making of Meringues

B. Factors affecting the stability

C. Cooking Meringues

D. Types of Meringues

E. Uses of Meringues

IV. BREAD MAKING 

A. Role of ingredients in bread Making

B. Various bread making methods

C. Bread Faults

D. Bread Improvers

V. CHOCOLATE

A. History

B. Sources

C. Manufacture & Processing of Chocolate

D. Types of chocolate

E. Tempering Methods of chocolate

F. Cocoa butter, white chocolate and its applications

 

 

PRODUCTION MANAGEMENT

A. Kitchen Organisation

B. Allocation of Work-Job Description, Duty Rosters

C. Production Planning

D. Production Scheduling

E. Production Quality & Quantity Control

F. Forecasting Budgeting

G. Yield Management

PRODUCT & RESEARCH DEVELOPMENT

A. Testing new equipment,

B. Developing new recipes

C. Food Trials & Trails

D. Organoleptic & Sensory Evaluation

PRODUCTION SCHEDULING

  • Function/purpose of production scheduling

  • Key concepts in production scheduling

  • Importance of production scheduling

  • Components of Production Scheduling 

 

MOLECULAR GASTRONOMY

  • History & development
  • Chemical structure of proprietary food
  • Carbohydrates in MG
  • Equipment and chemicals
  • Emulsion – theory and application
  • Culinary cooking process

FOOD PLATING OR PRESENTATION