Sanitation, Safety & Equipment |
• Interpretation of Terms
• Personal Hygiene
• Food Contamination
• Safe Food Handling
• Construction Standards
• Maintenance Standards
|
• Sanitation Codes
• The Health Protection and Promotion Act
• Food Poison Prevention
• Dishwashing |
Basic Nutrition |
• Major nutrient identification
• Energy sources
• Lipids
• Proteins and Vegetarian Diets
• Carbohydrate and Dietary Fibre |
• Vitamins, Processing & Additives
• Mineral Elements
• Water • Sources, value & quality
• Developing Food Patterns |
Food Theory • Basic |
• Major cooking methods
• Vegetable cuts and Flavouring Agents
• Stock and Soup Cookery |
• Sauce Cookery
• Breakfast and Short Order Cookery
• Vegetable and Pasta & Rice Cookery |
Bake Theory |
• Flour Production & Applications
• Types of Shortening
• Sugar Commodities
• Eggs in Baking |
• Dairy Products
• Use of Salts
• Leavening Agents
• Chocolate and Flavourings |
Culinary Techniques - Basic |
• Kitchen Tools - Identification, - Storage & Handling
• Uniform Standards
• Proper Food Storage & Packaging
• Fire Procedures
• Stock, Soup, Sauce Cookery
• Thickening Agents |
• Egg & Breakfast Cookery
• Short Order Cookery
• Vegetable, Pasta & Rice Cookery
• Fish & Shellfish Cookery
• Meat Entrees
• Salads |
Techniques of Baking |
• Pie Dough
• Piping Batters and Icings
• Quick Breads and Muffins
• Cream Desserts |
• Yeast Dough
• Choux Paste Products
• Pastry and Cake Preparation |
Kitchen Management |
• Hospitality / Tourism - Perspectives and
Organization
• Orientation, Training and Career Planning
• Menu Planning and Basic - Marketing |
• Table Service
• Basic Purchasing
• Kitchen Organization, Maintenance and Security |
Communications - Basic |
• Large Kitchen Equipment Identification
• Stock, Soup & Sauce Cookery
• Poultry, Lamb, Pork, Beef, Fish Cookery
• Potato & Vegetable Cookery |
• Basic Business Communications
• Accident Reports
• Resume, Cover Letters
• Application Forms |
Calculations - Basic |
• Addition, subtraction, multiplication & division
• Common Fractions
• Decimal Fractions |
• Percentages
• Standards of Measurement
• Fahrenheit to Celsius conversion |
Quantity Food Preparation |
• Large Kitchen Equipment Identification
• Stock, Soup & Sauce Cookery |
• Poultry, Lamb, Pork, Beef, Fish Cookery
• Potato & Vegetable Cookery |
