OVERVIEW

Objectives

To Cater To The Growing Needs Of The Hotel Industry.

To Improve The Proficiency Skills And Supervisory Grid Developments Of Students.

Focus On Continued Professional Development And Building Professional Careers.

Entry Requirements

Suitable Foundation Certificate In The Hotel Trade

Passed The G.C.E. (O/L) Examination With Proficiency In Sinhala And The Ability To Understand Basic English

Programmed Schedule

Lectures On Saturdays And Sundays 8.30 A. M Onward

Course Fees

Investment /Payable In Installment

Intro. to kitchen department

History Of Cookery, Kitchen Department And Its Divisions, Kitchen Brigade, Kitchen Discipline, Health And Safety, Fire Safety, Fire Extinguishers, Evacuation, Cleaning Of Kitchen Premises And Equipment, Knives, Kitchen Equipment And Utensils, , Types Of Menus, Mis-En-Place, Recipes, Metric Equivalents,
Food Safety& Hygiene

What Is A Food Borne Illness Or Food Poisoning?

Types Of Contamination, Types Of Micro-Organisms, Helpful And Harmful Micro-Organisms, Pathogens, Spoilage Micro-Organisms.

Bacteria Reproduction (Binary Fission), Examples For Food Poisoning Bacteria.

6 Factors Enhance The Micro-Organisms Growth (FATTOM) ,Virus, Fungi, Parasites
PHF Items, Food Preservation Methods,

Cross Contamination,

Prevention Methods Of Cross Contamination, Color Code System, Temperature Control, Danger Zone,

2hour 4 Hour Rule, Storage Facilities-Dry Store, Chillers, Freezers, Food Segregation, Thawing Of Food, Reheating Of Food, Stock Rotation-FIFO, Hand Washing Procedure, Gloves Using.

Sanitizing –Chemical And Physical, HACCP, ISO Standards.

Breakfasts

Continental B’fast, English B’fast, American B’fast, Oriental B’fast
Hors-D-Oeuvres (Appetizers)

Hot and cold appetizers, Salads, Salad dressings, Sandwiches, Canapés

Stocks preparations

White Stock, Brown Stock, Fish Stock, Court-Buillon

Soups preparations

Soup classification, national soups, specialty soups, serving suggestions, storage of soups

Sauces preparations

characteristics of a good sauce , Thickening agents,

Five basic mother sauces and their derivatives, demi-glace, miscellaneous sauces

Methods of cookery

What is cooking? , Heat transferring methods, advantages of cooking food,

Wet and dry cooking methods, boiling, poaching, steaming, baking, roasting

Frying, braising,stewing, grilling, pot roasting, en-papillote, micro wave cooking, sous-vide

Fish and shellfish

Fish classification, quality points of fish, preparation and storage points, Fish cuts, types of shellfish and classification

Poultry

Types of poultry, game poultry, Poultry cuts, Types of meat, factors related to meat quality and tenderness

Meat and offal

Meat Cuts-(Beef, Lamb, Mutton, Veal, Pork), Game Meat, Offal

Nutrition Six Basic Nutrients, Special Dietary Requirements, Health Issues Related To Food, Vegetarianism, Cultural And Religious Aspects In Food

Eggs, Pasta and farinaceous dishes

Composition Of An Egg, Egg Cookery, Culinary Usage Of Eggs, Quality Factors Of Eggs, Fresh Pasta Dough, Types Of Pasta And Pasta Shapes, Popular Pasta Sauces, Cous-Cous, Polenta, Gnocchi, Sago, Spatzles

Vegetables, Fruits

Vegetable classification, fruit classification

Pulses, Grains, Cereals

Rice Varieties, Rice preparations, types of grains and their usage, types of cereals and their usage

Herbs and Spices

Herb varieties, matching herbs with different food items, types of spices and their usage

Nuts, Dairy, Cheese, Fat & Oil

Types of nuts and their usage, types of dairy products, cheese varieties and accompaniments, types of fats and oils