TOPIC THEORY LESSON

Hygiene and safety 1

Personal hygiene 1
Aspects of personal hygiene 1

handwashing procedure 1

food handlers certificate 1

Environmental/kitchen hygiene and safety 1
The three bucket system 1
FOOD HYGIENE 1
Food and food Standard act 1
food temperature charts 1

food poisoning 1

cross contamination 1
benefits of good food hygiene 1
color coded boards 1

detergents 1

haccp 2

kitchen equipment,LARGE AND SMALL

buying points for kitchen equipment

2
2
2
2

2
MODULE 4 Healthy eating
4.1 The eat well balanced plate 3
4.2 Allergies 3
4.3 Nutrients from food and their deficiencies 3
4.4 The Chefs role with regards to health eating 3
4.5 Special diets:
4
4.5.1 Obese clients 4
4.5.2 Diabetic patients 4
4.5.3 Hypertensive adults 4
4.5.4 Religious diets (Halal food for Muslims, Rastafarians a 4

STOCK TAKE

Stock variances and causes 5

Investigative and corrective measures 5
Stock shrinkage 5
Stock perishability 5
Stock durability 5
Quality guidelines 5
FIFO, LIFO 5

3.1 kitchen design

Factors that affect kitchen design 6

Types of kitchen designs 6
Laws governing the design of a kitchen 6
Characteristics of a good kitchen design 6

3.2 kitchen workflow 7

Coordination of production tasks 7

Coordination of administrative tasks 7

5.3 Soups

5.3.1 Classification of soups 8

soups 8
5.1Health safety and hygiene tips 8
5.2. Stocks: 8
5.1.1white stock 8
5.1.2 brown stock
 9
SAUCES
Classification of sauces 9
Cold and Hot 9
5.4.1 Glaze 9
5.4.2 Jus 9
5.4.3 Thickeners 9
5.4.5 Basic sauces and their derivatives- 9

5.4.5 Fats and Oils

Types of fats and oils 10

Classification of fats and oils 10
Use of fats and oils 10
test 11
METHODS OF COOKING, STARTERS AND MAIN DISHES

BRAISING 12

STEWING/ CASSEROLE 12

BARBERQUING/GRILLING 12

Roasting / spit 12

SHALLOW FRYING/ SAUTE’ 12

DEEP FAT FRYING 13

TANDOORI COOKING 13

STEAMING 13

BAKING/ DRY BAKING 13

MODULE 7 COLD PREPARATION

Ladder/Cold section brigade 14
7.1 Health safety and hygiene 14
7.2 Cold food characteristics 14
7.3 Equipment 14
7.4 Classification of salads 14
14

WELL SEASONED COLD DISHES

WELL SEASONED HOT DISHES

DRESSINGS, COLD SAUCES, CHUTNEYS

BREAKFAST

14
HOT ENGLISH BREAKFAST

CONTINENTAL BREAKFAST
9.1 Beef 15
9.1.2 Beef Grading and slaughter process
9.1.3 Abattoir visit project
beef cuts and menu examples

9.2 chicken 15
9.2.1 Cutting chicken foe sauté
9.2.1 quality purchasing points
chicken cuts and menu examples
 17
FISH

9.3.1 Buying points

9.3.2 Varieties of fish

9.3.4 Food value
9.3.5 Storage
9.3.6 Cooking methods-pickling, smoking, frying, grilling, steaming, roasting, baking,
9.3.7 Gutting, skinning and trimming, boning, filleting
9.3.8 Cuts of fish- goujons, paupiette, fillet, delice, supreme

PORK 17

0.5 Game 17
4.5.1 Buying points
4.5.2 Types, pigeon, pheasant, quail, rabbit, venison
4.5.3 Preparation cooking and storage
9.6 vegetables
9.6.1 Vegetable categories
9.6.2 Types of vegetables
9.6.3 Vegetable cuts
9.6.4 The vegetarian diet
9.6.5 Vegetarian proteins

INTERNATIONAL DISHES
9.7 Starches

9.7.1 Techniques associated with preparation of rice, potato 18

Pasta dishes Potato dishes Rice dishes

Spaghetti bolognaise( Baked jacket potatoes Pilaf rice and variations
bolognaise sauce)
Fresh egg pasta dough Byron potatoes Fried rice (and variations)
Creamy macaroni and Croquette potatoes Risotto rice
cheese
Lasagne Crisps, French fries, Steamed rice
matchstick potatoes
Ravioli Duchess potatoes Stir-fried rice
Penne pasta New potatoes Jellof rice
Spaghetti with tomato sauce Parsley potatoes Chinese rice
Parsley potatoes
Garlic singed potatoes
9.8 fruits 18
sauté potatoes
wafer potatoes
9.8.1 Buying points

9.8.2 Categories of fruits

9.9 Convenient Foods 19

9.9.1 definition
9.9.2 Examples of convenient foods,
9.1 Condiments, Oils and Fats 19

9.10.1 Definition and examples of condiments

9.10.2 Definition and examples of oils
9.10.3 Definition of fats and examples.
9.10.4 Role of fats in food production
test 20

9.11 Herbs and Spices 21

9.11.1 Different types of herbs and spices.

9.11.2 Application of herbs and spices in food production

9.12 Dry goods 21

9.12.1 Definition and examples of dry goods

9.12.2 Buying points
9.12.3 storage points

9.13 Perishables 21

9.13.1 Definition and classification of perishables

9.13.2 Buying points

9.13.3 Storage points

TOPIC 10Baking and baked products, pastries, desserts, yea 22

a) The baking process

Accompaniments and icings
 23

TOPIC 11. Menu planning

23
11.1 Definition of a menu 23
11.1 3 course menu 23
11.2 Buffet menu 23
11.3 A la carte 23
11.4 Set menu 23
11.5 Categories of menus-static menus, cycle menus, dai 23
11.6 Menu evaluation 24

11.7 Menu costing, cost of sales 25

12.1 Cullinary arts management-product process

management
12.2 planning- what should a chef plan
12.3Organising of tasks, workflow design
12.4 Leading- Hands on and being demonstrative in
production, leading through influence, being your own
leader
12.5Control- computer applications in controls, food costing
and pricing, cost of sales management, cost schedules,
inventory management, profitable chef

revision
SOURCE REFERENCE- PRACTICAL COOKERY (John Cambell, David Foskett, Victor Cisserani)
PRACTICALS PRACTICAL LESSON

kitchen equipment identification

training on oven lighting
three bucket system
Chaffing dish assembly

Fire extinguishers
. Mushroom soup 1
.Mixed vegetable soup 1
.Butternut soup 2
.Leek and potato soup 2
.Cream of tomato soup 3
.Minestrone soup 3
.Gaspacho

.Mornay sauce
.Wine
.Mushroom sauce
.Pepper sauce
.Garlic sauce
.Tomato and onion sauce
.Chilli sauce
.Tomato, Onion and Garlic sauce
.Tomato, Onion, Garlic and Basil sauce
.Chasseur sauce
.Charautier sauce
.Robert sauce
.Red wine sauce
.Monkey gland
.Parsley butter sauce
.Lemon butter sauce
.Garlic butter sauce
.Braised beef 4
.Braised vegetables
.Braised rice

.Beef casserole 4
.Chicken casserole
.Chicken curry 5
beef curry
.Belgian beef 6

.BBQ chicken/ sweet and sour 7

.Grilled T-bone 8

.Roast pork fillet

.Roast pork belly
.Roast leg of pork

.Pan fried bream fillet/ crumbed hake fillet 9

.Chicken saute’
.Saute’ potatoes
.Beef stir-fry 10
.Chicken stir-fry 10
.Beef stroganoff 11
.Chicken a la king 11

.Fritters
.Fried chicken
.Battered hake fillet
Sticky chicken
.Chicken tandoori
.Naan bread
.Burritos 12

.Steamed rice
.Steamed vegetables
.Steamed lemon and herb flavoured hake fillet
.Steamed ginger pudding

.Vanilla muffins
.Banana loaf
.Vanilla sponge
.Lemon poppy seed cake
.Bread rolls
.Pies
.Meringues
.Chocolate gateau

sandwiches 13
.3 Bean salad 14
.Potato salad 14
.Vegetable salad
.Chicken salad 14
.Betroot salad
.Cucumber salad
.Wardolf salad 15
test
.French salad
.Coleslow salad
.Florida salad
.Pickled cabbage
beef salad
.Fruit cocktail 15
.Avocado vinaigrette 15

.Egg mayonnaise 16
Devilled Chicken livers on a roll/ creamy chicken liver bouchees 17

.Vinaigrette
.Thousand island dressing
.Mayonnaise
.Green sauce
.Tomato chutney

18
.Saute’ potatoes
.Baked beans
.Pancakes
.Grilled pork sausages
.Grilled boerewors
.Grilled tomato
.Braised liver
.Bolognaise
.Braised kidneys
.Bacon
.Poached eggs
.Boiled eggs
.Egg omelette
.Fried eggs
.Scrambled egg

.Scones
.Muffins
.Danishes
.Croissants
.Bread rolls
.Flavoured breads
.Naked cake slice
.Fruit juice
.Fresh whole fruits
.Fresh fruit salad
.Fruit platter
.Cereal
.Cold/ hot milk
.Cold meat platter

.Beef stroganoff
.Beef cordon bleu
.Grilled beef
.Chateaubriand
.Beef rosettes
.Beef kebabs 19 (snack platter)
.Pepper steaks 20
.Beef olives 20
.Grilled T-bone steak
.Pan fried T-bone
.Beef Olives
.Sirloin steak with red wine sauce
.Beef curry
.Braised beef
.Beef casserole
.Hamburger 21
meatballs 19
.5 Bone rib of beef
.Steak pudding
.Beef consommé
.Steak pie
.Bbq sausage

19
.Garlic and herb chicken
.Sweet and sour chicken
.Chicken chaseur
.Grilled chicken
.Fried chicken wings 19
.Coronation chicken
.Chicken curry
.Chicken in red wine
.Chicken supreme 22
.Chicken keeve
 .Chicken ballotine
.Chicken kebabs
.Chicken a la king
.Chicken vou la vent
.Chicken pie
test

ng, baking,

.Fish fingers 19
.Stuffed fish
.Pan fried whole bream
.Pan fried bream fillet
.Batteredn hake fillet
.Crumbed hake fillet

.Roast leg of pork

.Roast loin of pork
.Pork loin in steak
.Bbq spare ribs
.Roast pork belly
.Sweet and sour pork 23
.Boiled head of pork
.Grilled pork chop
.Braised trotters
.Braised honey glazed blade of pork
.Roast gammon
.Pork stir-fry
.Pork medallion
.Cauliflower and lentil curry
.Chinese style stir-fry vegetables
.Ratatouille
.vegetable curry
.Vegetable biryani
spaghetti napolitane 24
.Mexican bean pot vegetarian strudel

.Chicken tikka
.Naan bread
.Samosa
.Tandoori chicken
.Tandoori prawns
.Steamed rice
.Teri yak chicken
.Burritos
.Tortillas
.Paella rice
.Thai pork spare ribs
.Thai spicy fried rice
.Ceaser salad
.Hash brown potatoes
.Pecan pie
.Spaghetti bolognise
.Fresh egg pasta dough
.Creamy macaroni and cheese
.Lasagne
.Ravioli
.Penned pasta
.Spaghetti with tomato sauce
.Baked jacket potatoes
.Byron potatoes
.Croquette potatoes
.crisps l
.French fries
 .Matchstick potatoes
.Dutchess potatoes
.New potatoes
.Parsley potatoes
.Garlic singed potatoes
.Saute’ potatoes
.Wafer potatoes
.Pilaf rice and varitions
Fried rice (and variation)
.Risotto rice
.Steamed rice
.Stir fried
Jellof rice
.Chinese rice
fried egg spaghetti

hes
e and variations

ce (and variations)
rice

d rice

d rice
ce
e rice
 1

samoosa/springroll 1
apple and cinamon strudel 2
.Piped biscuits 3
.Sugar biscuits, melting moments 3
.Chocolate gateau 4
.Coffee gateau 5
.Genoese sponge 6
. Chocolate and vanilla Swiss roll 7
.Scones 8
carrot muffins 8
marbled cupcakes 9
.Queen cakes 9
.Eclairs and profiteroles 10
.Sugar works 10
.Bakewell tart 11
.Apple meringue flan 11
.Apple crumble 12
.Lemon tart 12
.Soft fruit flan 13
.Strawberry/ raspberry tart 13
croissants 14
.Chelsea buns 14
flavoured bread 15
bread loaf 15
.Bread rolls 15
.Buns 16
.Hot cross buns 16
.Fruit buns 16
.Fruit fool 17
.Fresh fruit salad 17
.Pineapple fritters 18
.Pears in red wine 18
.Chocolate mousse 19
.Buvarois 19
.Puff pastry cases 20
.Sausage rolls 20
.Pies 20

.Syrup sauce
.Strawberry sauce
.Jam sauce
.Custard sauce
.Caramel sauce
.Glace icing
.Water icing
.Almond paste (cooked)
.Fresh egg custard sauce
.Bun wash
 .Tulles
.Pastry cream
.Cream caramel
.Royal icing
.Poached fruits or fruit compote
.Coffee ice cream
.Vanilla ice cream

Victor Cisserani)
OJECTIVES RECCOMMENDATIONS TRAINER
to ensure that students are well oriented to
issues concerning health and safety in the kitchen.
, food hygiene, personal hygiene to avoid food poisoning.

students should be able to do the

handwashing procedure,prepare the three
bucket system, identify different cutting
boards and their uses, etc

students should facilitate for their food

handlers certificate anad be knowledgable
about the food act

students should be able to define and give

examples
students should be able to define and give
examples

students should be able to identify cleaning

materials and their uses

students should be able to relate to the HACCP

process in detail

students should identify both large and small

kitchen equipment

students should be able to identify and use

different types of fire extinguishers

students should be able to identify different types of allergens

students should be able to give a detailed
explanation of each diet

students should be able to define what is

stocktke and understand why it is necessary to
carry out stock take.

students should be able to understand what

kitchen design is and give different examples
of kitchen design

students should be able to identify different

work stations that are found in the kitchen and
how everything is coordinated. Factors that
affect kitchen workflow

students should be able to name and prepare

different kinds of soups in their different
categories
students should be able to familiarise
themselves with the different types of sauces
and pair them with dishes

students should be able identify the diferent

types of oils and their characteristics and uses
students should be able to familiarise with
different cooking methods, and their suitability
to different kinds of food products. They
should be able to prepare food using different
kinds of cooking methods

students should be able to identify

characteristics ascosciated with each cooking
method
students should be able to identify ladder personel as well as the techniques associated with the ladder section
students should able to identify breakfast
dishes and prepare them. Students should also
be able to familiarise with meal service times.
students should be able to explain the slaughtering process and embark on a visit to a local abbattoir, identify beef cuts as we

students should be able to cut chicken as for saute. Prepare different dishes using different cuts of chicken
student should be able to name different
categories of fish and give menu examples

students should be able to prepare a variety of

fish dishes, as well as understand the buying
points for fish

students should be able to identify different types of game found in zimbabwe and their preparation methods
students should be able to identify different types of vegetables , their categories as well as their preparation methods
students should be able to identify different
techniques associated with preparing different
starches

students should be able to identify different

categories of fruits and their menu examples

students should be able to identify different

convenience foods
students should be able to identify, categorise
and understand the different uses

student assessment

students should be able to identify, categorise

and understand the different uses

students should be able to identify, categorise

and understand the different uses

students should be able to identify, categorise

and understand the different uses

students should be able to understand the

baking process, identiffy diferent baking
equipment, name diffent mixing methods in
pastry and their products, identify different
types of doughs and their products, identify
different kinds of cooking methods used in
pastry
students should be able to prepare different
types of icings and accompaniments and pair
them correctly with diferent desserts
students should be able to identify different
types of menus , plan a three course menu,
and mention the correct dishes that are served
in each course

students should be able to do dish costing,

understand the reasons why dish costing is
necessary in food preparation
 1ST AND 2ND INTAKE
LYNNE B KIMBERLEY VUSA PANASHE TATENDA SHAON ASHMOLANDA ATIDAISHELERORY
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ISHMAEL BENITA PRAISE LILLIAN CYRIL ARTHUR PRETTY MERCY RUTENDO LYNN A
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