Sanitation, Safety and Equipment |
• Interpretation of Terms
• Personal Hygiene
• Food Contamination
• Construction Standards
• Maintenance Standards |
• Safe Food Handling
• Sanitation Codes
• The Health Protection & 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 |
Communications - Basic |
• Basic Business Communications
• Preparing a Quotation |
• Thank you letters
• Follow-up Reports |
Calculations - Basic |
• Addition, subtraction, multiplication & division
• Common Fractions
• Decimal Fractions |
• Percentages
• Standards of Measurement
• Fahrenheit to Celsius conversions |
Kitchen Management |
• Hospitality /Tourism Perspectives and Organizations
• Orientation, Training and Career Planning
• Menu Planning and Basic Marketing
|
• Table Service
• Basic Kitchen Calculations
• Basic Purchasing
• Kitchen Organization, Maintenance and Security |
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 |
Culinary Techniques – Basic |
• Kitchen Tools – Identification, Storage & Handling
• Uniform Standards |
• Proper Food Storage and Packaging
• Fire Procedures |
Quantity Food Preparation |
• Rules of Personal Hygiene and Sanitation
• Safety Regulations
• Packaging |
• Kitchen Layout
• Chef inventory
• Travel and Transport of Goods |
MasterCook Software |
• Menu Planning and Design
• Using the Functions
• Shopping
|
• Costing
• Saving and File Management |
