Course Duration: 3 Days and 100hrs of OJT

Course Description: Mastering the skills of food preparation techniques are the best foundations in starting your career in culinary arts. In this crash course, you will learn how to develop your knife skills, food safety and sanitation, products and ingredients identification as well as familiarization of kitchen equipments.

Who should attend? Food business Entrepreneurs, Food Enthusiast, Kitchen Helpers and Refresher course for HRM Graduates,

Course Delivery: Face to Face, Chef-Instructor-led Hands-On Training approach

Course Prerequisite: High level of interest in cooking

Course Learning Outcome: After completing this course students will demonstrate their knife skills Implement food safety and sanitation and develop their skills in various kitchen equipments, mastery of cooking ingredients, meat, poultry and fish products as well as proper usage and processing of Food Aromatics

Assesment Method: Actual Demo Exercises

Course Materails: EGourmet Culinary Manual

Course Outline:

Chapter 1 Familiarization of Kitchen tools, equipments and usage, Cookwares and Chef Tools

  • Chef’s Knife
  • Serrated Knife
  • Butcher’s Knife
  • Paring knife
  • Colander
  • kitchen fork
  • ladle
  • slotted spoon
  • tongs
  • spatula
  • Ovens
  • Grillers

  • Food Processor
  • Sieve
  • Kitchen Shears
  • Grater
  • Meat Tenderizer
  • Cheese Slicer
  • Mixing Bowls
  • Saute Pan
  • Sauce Pan
  • Cooking Thermometer
  • and others more.

Chapter 2. Sanitation and Food Safety

  • Food Safety Hazards
  • Designing a Food Safety Program
  • Food Handling Practices
  • Kitchen Sanitation and Food Safety Guidelines
  • Handwashing
  • Hygiene
  • Temperatures
  • Hot Holding
  • Cold Holding
  • Cooking
  • Thawing
  • Cooling
  • Reheating for Hot Holding
  • Date Marking
  • Food and Utensil Storage & Handling
  • Thermometers
  • Cross-Contamination

Chapter 3. Familiarization and identification of Food Products Meat, Fish and Poultry parts

Beef

  • Top Round
  • Tenderloins
  • Sirloin
  • Ribs
  • Chuck
  • Flank and Plate
  • Brisket & Foreshank

Pork

  • Porkloin
  • Porkchops
  • Pork Butterfly
  • Tenderloin
  • Ham
  • Belly
  • Spareribs

Fish

  • Shrimps
  • Lapulapu
  • Pampano
  • Creamdory
  • Crabs

Chapter 4. Knife Skills – Meat and Vegetable Cuts

  • Slice
  • Chop
  • Back-Slice
  • Rock-Chop
  • Mincing
  • Chiffonade
  • Shredding or Grating
  • Julienne and Batonnet
  • Dice Cuts
  • Diamond/Lozenge Cuts
  • Diagonal and Bias Cuts
  • Chicken Deboning
  • Fish Deboning
  • Shrimp slicing and preparing

Chapter 5. Meat, Poultry and Seafood Fabrication

  • Cutting preparation
  • Beef ligaments removal
  • Different cuts of Meat, poultry and seafoods
  • Chicken rolls
  • Pork rolls
  • Chicken lollipops
  • Chicken deboning
  • Fish deboning

Chapter 6. Classification and Identification of Cooking Ingredients

  • Anise
  • Basil
  • Bay Leaves
  • Cayenne Pepper
  • Chili Powder
  • Chives
  • Parsley
  • Cinnamon
  • Cloves
  • Coriander
  • Cumin

  • Curry Powder
  • Dill Seed
  • Garlic
  • Ginger
  • Ginseng
  • Mace
  • Marjoram
  • Mint
  • Mustard
  • Nutmeg
  • Oregano

  • Paprika
  • Peppercorns
  • Poppy seeds
  • Red Pepper Flakes
  • Rosemary
  • Safron
  • Sage
  • Savory
  • Tarragon
  • Thyme
  • Turmeric

Chapter 7: Aromatics – Techniques of processing Aromatics

  • Introduction to Flavors and tastes
  • Significant role of Aromatics
  • Salts and Peppers
  • Sweets
  • Herbs and Spices
  • Oils and other Ligquid Aromatic flavors
  • Fire and Smoke
  • Wines
  • Vinegars
  • Citrus and Lemons
  • Dairy Products
  • Malted Products
  • Culinary Applications of Aromatics

Chapter 8. Culinary Math – Measuring tools familiarization and usage

  • Fractions
  • Ratios and Percentage
  • Measuring cups
  • Measuring tools

Chapter 9. Kitchen Preparation – Daily Mise en Place

  • Station mise en place
  • Table Side Cooking mise en place
  • Kitchen Tools mise en place
  • Ingredients mise en place

Course Fee: PHP 4,500

Optional Fee: Starter Kit – Knife Set

Course Schedules:

Date Time Status
Jun 1 to 3 12 to 5pm Open
Jun 15 to 17 12 to 5pm Open
Jun 29 to Jul 1 12 to 5pm Open
Jul 13 to 15 12 to 5pm Open
Jul 27 to 29 12 to 5pm Open
Aug 10 to 12 12 to 5pm Open

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