34 ICCA / DP / V15.0 / 06 / 2021 Course Delivery Plan Theory learning modules with hands-on practical training Introduction to Hospitality and Kitchen Operations Introduction to the Hospitality Industry and Kitchen Operations Use Basic Methods of Cookery Organise and Prepare Food Follow Health, Safety, and Security Procedures Food Safety and HACCP in Catering Presentation of Food and Assembling of Bu ets Sustainability in Food Production Prepare Foods to Meet Dietary and Cultural Needs Menu Planning, Costing, and Catering Control Understand Business Success Provide Guest Service Understand Own Role in Self-Development Theory 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. Sweet and Savoury Short Crust Pastry Pu Pastry Filo Pastry Choux Pastry Meringue-Based Pastry Introduction to Baking, Pâtisserie, and Dessert-Making Prepare, Finish and Serve Pastry Products
RkJQdWJsaXNoZXIy ODMwNDI=