Course Syllabus

 The course is approached as a multidisciplinary body of knowledge,

skills and techniques, which can be applied to any food and
beverage operation in the hospitality sector and to other service-
orientated public and private enterprises.
A strategic perspective is taken throughout the course, emphasizing
the application of business and management theory. It develops key
ideas and concepts appropriate to the hospitality industry and uses
case studies, projects, presentations and reports to illustrate these
points.
 Discuss the history and origin of classical and modern cuisine, the
organization of modern kitchen and standards of professionalism.
 Be familiar with the small equipment and kitchen equipment in the
kitchen. Different types of knives, parts of knife, proper handling of
knives, proper sharpening of knives.
 Explain the differences between moist-heat cooking methods, dry
heat cooking methods and dry heat cooking methods using fat and
describe each basic cooking method used in commercial cooking.
 Course Syllabus
Explain the difference between a seasoning and flavouring ingredients
and give example of different herbs and spices, their characteristics
and use.
Define mise-en-place and explain why care must be taken in its
planning, demonstrate major cutting techniques required in food
preparation, describe basic precooking and marinating procedures
and set up and use a standard breading procedures.
Discuss the procedures and technique in preparation of stocks and
soups.
Discuss the different kinds of soups and procedures for holding soups
for service and for serving soups at the proper temperature.
Discuss procedures and techniques in the preparation and proper
cooking of vegetables.
Know the different kinds of potatoes, grains, pasta, legumes and the
proper way to cook them.
Describe and understand different types of vegetarian diets.
 Course Syllabus
Discuss the composition, structure, and basic quality factors of meat.
Understand the basic cuts of meat. Cooking and proper handling of meat.
Discuss the composition and structure of poultry. Explain the difference
between dark and white meat. Proper cooking and handling of poultry.
Discuss the composition and structure of fish and shell fish. Problems in
cooking fish. Proper cutting of fish. Proper cooking of fish and shellfish.
Know the different types of salads and salad dressing. Proper arrangement and
presentation of salad.
Know the different kinds of Hors d'oeuvres. Proper cooking and arrangement
of Hors d'oeuvres.
Know and understand the proper making of Pates, Terrines and other cold
foods.
Discuss the food that is serve in breakfast. Different kinds of dairy products
and beverages.
Know the proper food presentation and garnish that use in cold buffet, hot
buffet and platter presentation.
 PRACTICAL LESSON
Identify and select a variety of produce used in
professional food preparation, including:

Herbs, spices, flavourings and condiments

Stocks, soups and sauces
Rice, Pasta and Starch
Grains, Pulses and Nuts
Vegetables
Mushrooms
Fruit, Salads and Dressings
Eggs and Breakfast Cookery
 PRACTICAL LESSON
Cheese and Dairy
Fish and Shellfish
Meats
Poultry
Hors d’oeuvres

Identify appropriate cooking methods for each food commodity

as listed above
Prepare the menu, as planned, following principles and
techniques in food preparation.
 Reference Materials

 Professional Cooking, sixth edition by

Wayne Gisslen.
 On Cooking ,a Textbook of Culinary
Fundamentals ,by S.R.Labensky/A.Hause
 La Cucina D’Oro , by Accademia Italiana Della
Cucina
 L’Art Culinaire Francais , by Flammarion
1957(Bible)
 Chef Cezar Munteanu Curricula’s.