Overview: If one is looking for a career in food production & catering, such as setting up a business enterprise of international standards or qualifying to take up employment as a Commis / Assistant Chef in the Hospitality Industry, this Internationally recognised Vocational Qualifications (IVQ) will initiate you on the right path. Length of Course: Theory and intensive industry centered practical sessions, delivered over a span of 800 guided learning hours. Course Plan: Introduction to Hospitality And Kitchen Operations Theory modules with practical application through the course program 3 Source & use information in the hospitality industry Produce dishes using basic methods of cookery Cutting skills Participate in safe work practices Use hygiene practices for food safety Clean kitchen premises and equipment Participate in safe food handling procedures Receive and store stock Produce and serve food for buffets Plan and cost basic menus Prepare foods to meet special dietary requirements Sustainability in the food industry Practical Cookery (Classification, selection, cuts, uses, techniques, equipment and tools, accompaniments, garnishes, hygiene best practices, health and safety practices, nutrition and dietary implications and sustainability practices) Prepare Stocks, Sauces & Soups Prepare stocks Prepare mother sauces & derivatives Prepare & present soups Prepare Salads, Appetizers and Sandwiches Vinaigrette based salads Mayonnaise based salads Variety of Sandwiches Appetizers (hot, cold, fried and baked) Prepare Vegetable, Eggs & Farinaceous Dishes Vegetable and fruit cookery Pulses and legumes cookery Eggs and breakfast cookery Grain and farinaceous cookery Potato cookery Select, Prepare & Cook Poultry Chicken, duck, quail and offal cookery Jointing, trussing, spatchcocking and rendering Plated main courses with accompaniments Classical preparations based on cut of poultry, method of cookery & technique. Select, Prepare & Cook Meat Lamb, beef and offal cookery Plated main courses with accompaniments Classical preparations based on cut, method of cookery & technique. Select, Prepare & Cook Seafood Selection and cleaning of different varieties of seafood (Fish, Crustaceans and Molluscs) Plated main courses with accompaniments Classical preparations based on type of seafood, method of cookery & technique. Exposure in Pâtisserie for the Hot Kitchen Chefs Introduction to baking ingrédients Production of baked goods and desserts Short crust pastry Puff pastry Choux pastry Variety of cakes using different techniques Yeast doughs Cold desserts Baked desserts ICCA / MiSK / V3.0 / 13.10 / 2020 Note: Course program aligned in line with the objectives of CAC, KSA - Culinary Arts & Professional Development - Fortified with Saudi Cuisine & Cooking Techniques and Saudi Hospitality.
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