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CSM 4 Revision - Docx Syllabus

This document outlines the curriculum for a culinary arts and galley management course. It is divided into three periods: preliminary, midterm, and final. In the preliminary period, topics include galley management, safety, hygiene, organizational structure, and basic culinary arts terms and techniques. The midterm period focuses on butchery of meats, poultry, and fish. Cooking procedures like stocks, soups, sauces, and sandwiches are demonstrated. The final period covers principles of cooking and different cooking methods such as moist heat, dry heat, and microwave cooking. References for the course are also listed.

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Yataki Lrak Ailalud
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50 views2 pages

CSM 4 Revision - Docx Syllabus

This document outlines the curriculum for a culinary arts and galley management course. It is divided into three periods: preliminary, midterm, and final. In the preliminary period, topics include galley management, safety, hygiene, organizational structure, and basic culinary arts terms and techniques. The midterm period focuses on butchery of meats, poultry, and fish. Cooking procedures like stocks, soups, sauces, and sandwiches are demonstrated. The final period covers principles of cooking and different cooking methods such as moist heat, dry heat, and microwave cooking. References for the course are also listed.

Uploaded by

Yataki Lrak Ailalud
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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CSM 4 Revision

CULINARY ARTS AND GALLEY MANAGEMENT


Prelim Period
A. Galley Management
1. Safety, Security & Personal Hygiene in Food Preparation and
Cooking
1.1 Marpol (Maritime Pollution)
1.2 Fire Safety
1.3 Cleaning Food Production Areas, equipment and
utensils
1.4 Hygiene in Food Preparation and Cooking
1.5 Rules and Regulations in the Galley
2. The Steward Department
1.1 Organizational chart
1.2 Duties and responsibilities of each personnel
1.3 Working relationship with the colleagues
B. Culinary Arts
1. Introduction
History of Cooking
Basic Food Preparation Terms
Cooking Terms
Herbs and Spices and its functions
Familiarization of tools and equipment
(Laboratory 1)
Standard Measuring Devices and Temperatures
Maintaining and handling knives
Cutting methods (Laboratory 2)
Principles of Plate Presentation and Garnishing

Midterm Period
A. Butchering
1.1 Classification of different parts of:
Red Meats
a. Beef
b. Pork
c. Lamb and goat

Poultry
a. Chicken
b. Duck
c. Turkey
Fish and seafoods
1.1 Bring live chicken for butchering laboratory
( Lab 1)
B. Cooking Procedures (Lecture and Laboratory)
1.1 Mis en place procedure
1.2 Making Stocks
1.3 Soups and Sauces
1.4 Fruits and Vegetables
1.5 Sandwiches and Rolls

Final Period
A. Principles of Cooking
B. Methods of Cooking
1.1 Moist Heat Method
1.2 Dry Heat Method
1.3 Dry Heat Method using Fats
1.4 Microwave cooking

References: On Cooking ( Fourth Edition) @ 2007


By. Sarah R. Labensky
Alan M. Hause
Food Selection, Preparation and Preservation (Second
Edition) @ 2010
By: Nora Narvaez-Soriano
The Kitchen Pro Series (Philippines Edition) @ 2010

Meat
Poultry
Fish and Seafoods

By: Mark Ainsworth and Thomas Schneller

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