22 ICCA / DP / V18.3 / 09 / 2024 Theory learning modules with hands-on practical training Course Delivery Plan Introduction to the Hospitality Industry and Kitchen Operations Use Basic Methods of Cookery Organise and Prepare Food Food Safety and HACCP in Catering Follow Health, Safety and Security Procedures Sustainability in Food Production Prepare Foods to Meet Special Dietary and Cultural Needs Presentation of Food and Assembling of Bu ets Menu Planning, Costing and Catering Control Understand Business Success Provide Guest Service Understand Own Role in Self-Development Theory Prepare Stocks Prepare Stocks, Sauces & Soups Classification and Uses Techniques and Equipment Used in Food Production Foundation Liquids Thickening Agents Cooking and Finishing Techniques Accompaniments and Garnishes Hygiene Best Practices White Brown Fish Vegetable Court-bouillon This section covers Classification, Selection, Cuts and Their Uses, Techniques, Equipment and Tools, Accompaniments, Garnishes, Hygiene Best Practices, Health and Safety practices, Nutrition and Dietary Implications, and Sustainability Practices. These practical classes are specially designed to include current technology, equipment and ingredients used in the industry, such as sous vide, dehydration, smoking, curing and molecular gastronomy, as well as ingredients and techniques for elevated and contemporary presentation of the classics. Introduction to Practical Cookery Introduction to Hospitality and Hot and Cold Kitchen Operations
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