Course in basics of Kitchen Operations

Overview: - The food Production department is one of the major departments of the hotel. This department is involved in preparation of food. A process in which raw materials are cooked combined and transformed to make a dish. This department and its sub departments are headed by Executive chef. The chef is involved in menu planning, supervising the kitchen, maintaining the quality of food, sanitation standards, and coming up with new dishes. Food Production and its related operations are integral part of hospitality management, hotel management and restaurant businesses. It requires a skilled staff who can produce a wide variety of quality foods. Scope of the Course: - In the certificate course in basics of kitchen operations learner will be able to understand the basic concepts of the industry operations. They will learn about the basic ingredients and their applications in various dishes. This course will help the students to understand the basic kitchen operations. Course Objectives:- This course is designed with the following objectives1. To inculcate basic knowledge about the food production department of hotel.2. To find an employment as food production apprentice in the hotel and restaurants.

Week 1

Introduction to kitchen operation

• Defining the professional kitchen
• How it works
• Functioning of kitchen
• Interdepartmental relationship

Standard Of Professionalism-I

• Personal hygiene/Kitchen etiquettes/Grooming
• Uniform

Standard Of Professionalism-II

• Food safety & contamination

Standard Of Professionalism-III

• Safety precautions while working in kitchen
• Kitchen Brigade

Kitchen Equipment's-I

• Capital equipment's
• Operational equipment's

Week 2

Kitchen Equipment's-II

• Fuels used in kitchen
• Handling procedures
• Cleaning procedures

Basic Ingredients-I

• Herbs & spices

Basic Ingredients-II

• Vegetables
• Fruits & nuts

Basic Ingredients-III

• Grains & cereals

Basic Ingredients-IV

• Milk & Milk Products

Week 3

Methods of cooking-I

• Various cooking methods

Methods of cooking-II

• Effect of heat on cooking on various ingredients

Stock-I

• What is a stock
• Ingredients that go in a stock

Different types of stocks

• Uses of stocks
• Indian Stocks and their uses

Sauces-I

• Continental mother sauces

Week 4

Sauces-II

• Contemporary sauces
• Proprietary sauces

Sauces-III

• Indian gravies

Soup-I

• Identify various types of soup and their classification
• Classical international soup and their popularity.

Soup-II

• Various classical garnishes serve with soup.
• The salient features of making a good quality soup.
• Modern trends of serving soup.

Revision session