General description
The course includes identifying the importance of the kitchen and its departments, the organizational chart, how to distribute the places and affiliated accessories (small warehouses, stewards ...), large and small equipment and supplies, tools and utensils, workers, qualities and qualifications, the job sequence of the work team, the tasks and clothing of workers, professional rules, personal health and occupational safety, how to prepare the production department for service, and learn about the types of knives and their specifications, methods and risks of using them, types of cuts, aromatic foundations, cold cuisine, salads, cold mother sauces, cold and hot appetizers, cooking methods - jelly and thick broth for soups and soups, meats and fillings, fatty materials, cheeses, potatoes and eggs - rice - lettuce and dips - basic salty and sweet doughs - meals, orders and coupons, cost of materials and pricing - terms used in the food production department
Learning outcomes:
At the end of this course, the student will be able to That:
- Learn about the types of kitchens and how to distribute them and the typical plan for the production department
- Learn about the profession of the chef and his clothes and how to deal with them to be a successful chef and health and personal hygiene and occupational safety in the production department
- Learn about all the equipment of the production department and how to clean, maintain and deal with them and their risks.
- Learn how to prepare the production department for service
- Distinguish between the types of knives and prevent their risks and how to cut vegetables
- Learn about the cold section and how to prepare cold mother sauces and cold and hot appetizers and how to decorate the dish
- Learn to cook in several types according to meals
- Learn about the principles of preparing soups and soups and their variety in the production department
- Learn about the types of cheeses, potatoes and eggs and how to cook them.
- Learn about the types of rice and how to cook it.
- Prepare the menu and calculate its cost and what is the pricing method