16 Week Culinary Program
Week 1
Stocks and Sauces
General objectives – to appreciate the value of stock
and to know the principles of its production and use. To know
how to prepare a good stock and how to store it properly.
To understand the purpose of sauces and to know the various
types. To understand how sauces are made, mother sauces and
the derivatives of these sauces.
Week 2
Eggs
General Objectives - to present various methods of cooking
and presenting egg dishes. To explain the methods and techniques
of cooking eggs as well as proper handling and storage.
Week 3
Fish and Seafood
General objectives – to know the classification of fish
and seafood and to understand the principles of purchase,
preparation and cooking.
Week 4
Beef
General objectives – the know and understand the different
cuts of beef and their culinary uses. To learn methods of
cooking beef and suitable accompaniments and garnishes.
Week 5
Baking
General objectives – the learn the principles of baking
and what sort of foods are suitable for baking and how to
make them.
Week 6
Poultry and Game
General objectives - to recognize different types of poultry
and game available. To learn how to prepare and cook different
types of poultry and game and what accompaniments and garnishes
best suit.
Week 7
Vegetables
General objectives – To know about the different varieties
of vegetables and their classifications, how they’re
prepared, cooked and served. To name and cut vegetables in
the correct sizes.
Week 8
Pasta, Rice and Noodles
General objectives – to understand proper cooking techniques
and to know when and how each one is served. To understand
the points to be observed and followed when cooking pasta,
rice and noodles. To produce a selection of dishes using these
three items.
Week 9
Frying - (deep-fry, shallow fry, stir-fry and coatings)
General objectives – to know the different frying techniques
and foods that are best cooked using each method. To know
the principles pertaining to frying. To understand coating
methods.
Week 10
Braising and Roasting
General objectives – to understand the purpose of roasting
and braising and foods most suitable to each method.
Week 11
Lamb and Pork
General objectives – to know the uses of lamb and pork
in the kitchen and to understand their use on the menu. To
state the quality points and list the joints and cuts of each.
To describe and demonstrate correct butchery of lamb and pork;
methods of cookery and presentation of dishes with suitable
accompaniments and garnishes.
Week 12
Desserts
General objectives – to understand proper dessert making
techniques and terms. To be able to make a variety of different
desserts and know the basic dessert making principles.
Week 13
Grains, Seeds and Pulses
General objectives – to understand the classification
of each. To be able to make a variety of different dishes
using each one. To know and understand the proper cooking
techniques best suited to each.
Week 14
Grilling
General objectives – to understand the principles of
grilling and the foods best suited to this cooking method.
Week 15
Salads and Sandwiches
General objectives – To know when and where each is
best served and to be aware of the need for variety and freshness.
To appreciate the need for attractive presentation and correct
utilization. To be able to prepare a wide variety of each.
Week 16
Pastry
General objectives – to know a range of pastry recipes
and to understand the principles of their preparation. To
specify the points of care needed for successful pastry making.
To know the different types of pastry and to understand their
different cooking applications.
Each week we cover one or several of the following:
- · Menu planning
- · Food budgets and ordering
- · Nutrition
- · Proper kitchen protocol in a controlled commercial
kitchen environment
- · The importance of working as part of a team
- · Dressing for work
- · Dealing with work stress
- · Applying for a job and attending a job interview
- · Recipe development
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