a. Food Safety Course Level 1

·         Personal Hygiene for food handlers

·         Food Handlers Sanitary Procedures in work areas

·         Hygiene to comply with legislation

·         Controlling Hazard and Risk

·         Factors enable the Growth of Food Poisoning Organisms

·         Overview HACCP – Principles of FSMS FSSAI

a. Demonstrate basic knife skills

·         Common Knives and their correct uses

·         Parts and Types of Knives / Using of Knives

·         Sharpening and Honing Tools of Knives and cleaning

·         Food Safety Of knives

b. Receive and Store Products

·         Temperature checking food on delivery

·         Preparing Food for Storage /Defrosting Frozen Food

·         Storage area Of Meat Poultry, Fish, Dairy Products and eggs

·         First In – First Out / Stock Rotation

·         Handling Canned Product / Ready to Eat Finished Food

·         Storage of food safety in Cross–Contamination

c. Maintain Safe & Secure Working Environments

·         Basic Team Role in the Professional Kitchen – EHS Policy

·         Identifying and mitigating Risk

·         Hazardous Substance (The Control of Substance Hazardous to Health COSHH Regulation)

·         First AID & Fire Safety – Act

·         Security Procedure (Management Health Safety & Work Regulation

·         Legal Requirement for reporting Incident and accident -RIDDOR

d. Prepare Cold Sauces

·         Introduction of Cold Sauces – Preparation of Colloids and Emulsions in Cold sauces

·         Types Of Emulsifiers, Emulsion Components, Vinegar, Oil, Egg, Puree and Coulis, Aspic, Chaud-Forid Uses, Quality Points of Sauces

·         Contemporary Sauces, Proprietary Sauces, Modern Trends of Making a sauce

·         Sauces use for International Salad and Dressings

a. Soft skills and Kitchen Professional etiquette

·         The Impact of Individual and Team Performance

·         Team Work Responsibility, Punctuality, Communication, Decision Making, Sense of Belonging

·         Safety Procedure of Handling Equipments

·         Behaviour that helps the team to work effectively

·         Operational Knowledge Development- Skill and Training

·         Equality and Diversity in the Workplace

·         Potential Challenges in the Workplace

a.            Mise en place

·         Identify the various Cultural Influence on European Cooking

·         Eastern, Northern, Western and Southern Europe (French, German, English and Scandinavian influence)

·         Description, utilization of ingredients indigenous to these nations

·         France – Pig Trotters, Herrings, Tripe, Escargots, Camargue Rice, Perigord Truffles, cheese (Camembert, Roquetfort)

·         Scandinavian – Norwegian Salmon, Atlantic Cod, Bilberry Kale, Kohlrabi, Danish Blue Cheese, Reindeer meat

·         German – Spargel, Morello, Cherries, Quark Cheese, Juniper Berries

·         UK (English) – Parsnip, Skirrel, Swede, White Horseradish, Haddock, Worcestershire Sauce, HP sauce, English Mustard

b.            Ingredients and Equipment

·         Equipment and Tools for efficiency – Cocotte en Fonte, Passoire chinoise, Terrine Moulds, Hachoir, Escargot Dish, Fondue Pots, Crepe Suzette pans, Moule asavarin, Baguette Trays

c.             Mother Sauces & Derivatives

·         Mother sauces, flavour Balance in Both Classical and Modern Cookery – Bechamel, Velouté, Espagnole, Hollandaise, Mayonnaise, Glaze

d.            Basic Stocks & Soups

·         Stocks and uses – Estouffade, Fonde De Volaille Blanc, Fumet, Fond de legumes, Court Bouillon

·         Soup Classification under International in Modern serving

·         Broth, Consomme, Puree, Veloute, Cream, Bisque, Chowder, Cold Soup

a.       Seafood, Meat, Egg, and Dairy Products

·         Sourcing Specifications, Pre-Preparation and Cooking Methods

·         Introduction Classification Fabrication, Inspection, Grading according to USDA, General Carcass Division

·         Physical and Chemical Composition of meat, Processing Of the whole animal, Selection Storage and Uses, Yield Test

·         Egg – Structure of Egg, Classification of Egg, Grade Selection of Egg, Egg Storage, Egg preparations (Breakfast, Baking, etc.)

·         Dairy Products – Composition of Milk, Pasteurization of milk, Flash Method, Hold Method, Types Of milk

·         Cream – Types of Cooking Cream, Cheese – Types Of cheese, Cheese Processing, Storage & ageing of Cheese

b.      Demonstrate and Dry & Wet Cooking Method

·         Dry-Heat Method for Comprehensively and meticulously Sauteing, Grilling, Pan-Frying Techniques/ Temperature/ Doneness

·         Sauteing – Pan-Frying – Grilling and Roasting – of Protein, Starch, Vegetables, and temperature of Heat Transference

·         Moist- Heat is great to profound the flavour and texture – Braising, Stewing, Poaching and Steaming Temperature /Techniques Doneness

·         Braising, Stewing, Poaching, Steaming – of Protein Vegetables Starch to essence the Marinades and Glaze

·         Dry-Cure, Brining and Smoking of Food, Degree of shrinkage in cooking, Professional Technique of Preserving Food

c.       Sourcing Specifications & Cooking Techniques for Fresh Fruits & Vegetables; Dry Fruits & Tree Nuts

·         Classification, Types of vegetables, Selection & Storage, ways to process vegetables

·         Understanding Pigments and Colour changes and the effects of heat on them

·         Cooking Technique of heat on Carbohydrate, Fibre Components, Vitamins, Minerals and Protein

·         Methods of cooking, controlling the changes of Texture, Flavour, Starch, Doneness and Nutrient loss

d.      Sourcing Specifications & Preparation of Grains & Legumes

·         Legume Botanically unique structure type of Simple Dry Fruit and Seed In-plant

·         Organic farming and cultivation of Super Grains and Legumes

·         Structure & Composition of Grain, Types and Classification By-Product of Grains

·         General groups of food prepared from Grains, Various types of Grains

·         Legumes Composition, Cooking varieties in improving texture flavour thus make palatable

·         Classification legumes Dry Beans, Dry Board Beans Soybeans peas, Chickpeas Lentils

·         Selection and Storage Impact of cooking these Commodities in Nutritional value

e.      Cold Plates & Garnishes

·         ESSENTIALS OF FOOD PRESENTATION – Colour Flavour Texture Shape Portion Size

·         Balancing the portion size of the items on the plate

·         A Plating Arrangement s & Components

·         Plating Tips and Techniques

·         Classical Garnishes & Accompaniments Indicates in Today’s kitchen

·         The Elements of Food Costing, Methodology of food Cost Control, Concept of Profit and obstacles to food cost control

·         Price Strategy, Purchasing, Menu Forecasting, Standard Recipe, Portion size formulas

·         Step In Preparing a Budget, Objective of Budgeting Control

·         Importance Of Yield, Yield Formula