Craftsmanship Course in Food Production & Patisserie

Institute of Hotel Management, Catering Technology and Applied Nutrition
Blended learning in Mumbai

Rs 25,000
+ VAT
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Important information

  • Course
  • Blended
  • Mumbai
  • Duration:
    18 Months
Description

The objective of the course is: Students acquire knowledge and ability to master various skills in the preparation of Indian, Continental and Chinese dishes by employing good work habits, appropriate cooking techniques, tools and equipment in a manner to prevent nutritional and material loss, waste and damage.

Important information
Venues

Where and when

Starts Location
On request
Mumbai
Veer Savarkar Marg, Dadar (W), 400028, Maharashtra, India
See map

Frequent Asked Questions

· Requirements

Eligibility: Successful completion of S.S.C. (10th class of 10+2 pattern) or equivalent qualification with English as one of the subject in the Final of the School Examinations. Age : Maximum up to 22 years as on 1st June of each year.

Course programme

Syllabus:

THEORY includes:


A. 80%

- Overview of the Catering Industry.

- Kitchen Organisational structure.

- Aims and Objects of Cooking - Definition.

- Classification of raw materials - functions.

- Preparation of Ingredients.

- Methods of mixing food, movements in mixing, weighing and measuring.

- Texture of food.

- Culinary terms.

- Methods of Cooking with special application to cereals (Rice, flours, millets etc.) meat, fish, vegetable, soup,cheese, pulses and egg cookery. Conventional and non-conventional methods of cooking, microwave cooking etc. Fast Food items.

- Leavening agents.

- Selection and identification of varieties of fish, cuts of meat, beef and pork and vegetables available in the local market.

· Meat preservation - elementary.
- Poultry and Game:
· Poultry: - Age, quality, market types, preparation, dressing and cuts with its uses:
· Game: - Furred game and feathered game, preparation and cuts with its uses;
· Poultry & Game: - Methods of cooking; boiling, poaching, grilling, roasting, frying with proper accompaniments.

- Accompaniments and Garnishes.

- Re-heating of food.

- Balancing of recipes, standardisation of recipes, maintaining recipe files, standard setting, sensory evaluation of recipes.

- Menu planning, principles and application.

- Portion control, standard portion sizes, necessity for control, brief study of how portions are worked out.

- Invalid Cookery.

- Kitchen Organisation.

- Quality Control: Purchasing specification, quality control methodology; prevailing food standards in India; food adulterants as a public health hazard; simple tests in the detection of common food adulterants; Essential Commodities Act - ISI Agmark.

- Recipes and quantities required to produce 10 ltrs. Stock - Chicken, white and brown.

- Description and uses of the following: Roux, blanc, Roux blond and Roux brun. Recipes and quantities required to produce 01 ltr. Of the following: Bachamel sauce, tomato sauce, veloute sauce, espagnole sauce and mayonnaise sauce with the necessary precautions to be observed while preparing these with minimum five derivatives of each.

- Soups: Definition, classification with examples in each group, composition, recipe for 01 ltr. Consommé; popular consommés with 10 garnishes, classical soups.

- Eggs: Structure, selection and quality of; various ways of cooking eggs with example in each method; preservation and storage.

- Farinaceous dishes: Types of recipes and methods of cooking with examples.

- Vegetables: Colour reaction of different types of vegetables to acid, alkali and metals, methods of cooking different vegetables with emphasis on cooking asparagus, artichokes, leek, brussels, sprouts.

- Pulses: Methods of cooking with time and temperature.


B. 20%


- Larder Work: Its functions and management.

- Larder control - Cleanliness of larder and control larder equipment and supplies.

- Hors d'oeuvre and salads: Description of various types of Hors d'oeuvre - Hors d'oeuvre varies, Hors d'oeuvre from singulier and Hors d'oeuvre chaud with example. Classification and description of various salads - simple or plain
salads - simple vegetable salads; compound salads - fruit based vegetable based, meat based and fish based compound salads with examples.

· Fish - Types, recognition, presentation, cleaning, preparation, basic cuts and
its use and storage.
· Slaughtering techniques - lamb, pork and beef.
· Butchery: Jointing of beef, lamb and mutton and pork, different cuts with its
uses and weighs, meat preservation - salting, smoking and freezing meat;
bacon, gammon and hams.
· Poultry and game - Preparation, dressing and cuts.

- Assembling of a cold buffet, sandwiches and canapés, use of left overs.

- Decorative work including butter sculpture, ice carvings and vegetable carvings.
· Still room - the function of still room, a knowledge of dessert fruits.


PRACTICAL includes Indian, Continental. Soups, Fish, Chicken and Meat, Entrees, Sweets and Chinese.

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