GRVL TRAINEES CURRICULUM FOOD PRODUCTION DEPARTMENT For Period March 1st to June 30th

TRAINING TOPICS 1. Introduction (Basic production techniques) - Sub topics: TASKS TO BE ACHIEVED(By end of the Topic) By end of this topic, the trainee should be able to know; Kitchen organizational structure Kitchen layout Different kitchen sections and their functions How to classify kitchen equipment How to handle different kitchen equipment How to clean kitchen equipment How to wash hands in the kitchen How to read and interpret the menu How to clean the working station How to collect raw materials for Mise n place How to prepare the work station ready for duties How to prepare Mise n place How to maintain cleanliness in kitchen(clean as you go) How to describe cooking process Importance of cooking food History of cooking How to classify food stuffs How to cook food with different methods How to braise food How to boil food How to grill food How to roast food How to bake food How to broil food How to saut food How to poach food How to stew food How to blanch food How to steam food How to microwave food How to handle raw and cooked food How to store raw food How to store cooked food How to practice good attitude in kitchen hygiene By end of this topic, the trainee should be able to know; How How How How How How How How How How to to to to to to to to to to prepare Mise n place for all basic stocks prepare vegetable stock prepare beef stock prepare brown stock classify soups prepare cream soup prepare clear soups prepare demiglace classify sauces prepare thickening agents for basic sauces TWO WEEKS DURATION

TWO WEEKS

Culinary History Aims and Objectives Methods of Cooking Basic Preparations Kitchen Equipment Food Commodities Kitchen Hygiene HACCP

Preparations and Production -Sub topics: Basic preparation of stocks Basic preparation of soups Basic

2. Basic Food

preparation of sauces Basic preparation of salad dressings Vegetable cuts

How How How How How How How How How

to to to to to to to to to

prepare basic sauces cut vegetable julienne cut battonnets cut vegetable brunoise prepare duxelles prepare different vegetable garnishes prepare different beef garnishes prepare mayonnaise prepare various salad dressings

3. Breakfast production -Sub topics Opening duties Mise n place Buffet set-up Fruits preparation and display Setting food on the buffet Breakfast service Closing duties

By end of this topic, the trainee should be able to know; How to classify different types of breakfast services How to prepare for breakfast service How to prepare the buffet service area How to open the buffet service How to peel and arrange fruits in the buffet area How to prepare Mise n place for the breakfast condiments How to prepare Mise n place for eggs How to fry different egg types How to make hot beverages for the guests How to make the pancake mixture How to arrange the juice service area How to prepare breakfast vegetables How to grill breakfast sausages How to prepare, portion and present plated breakfast dishes How to prepare homemade jams How to prepare fresh juices How to coordinate breakfast buffet service, flow and replenishing of food items How to prepare and maintain the breakfast active station TWO WEEKS

4. Hygiene & Nutrition -Sub topics General Hygiene Standards Food Poisoning Food Service Temperatures Food Cooling and Preservation Pests Control HACCP Standards

By end of this topic, the trainee should be able to know;

How to be well groomed and presented How to handle raw food How to handle cooked food How to maintain food temperatures How to control and prevent food poisoning How to control pests in food service areas How to preserve cooked food Dos and donts of HACCP

ONE WEEK

Butchery production -Sub topics Safe handling of equipment Marinades preparation Different meat cuts Portion control Mise n place Storage temperatures Receiving procedures Standard recipes 5.

By end of this topic, the trainee should be able to know; How to prepare basic Mise n place and right projection based on in-house guests, functions and any other booking events How to classify and identify different kinds of meat parts How to prepare different kinds of meat cuts How to identify and classify different fish kinds How to fillet fish and cut standard portion sizes How to debone beef and cut portion sizes How to debone poultry and other white meat How to prepare different kinds of marinades and their usage How to correctly handle and use knives with the right tasks How to handle and store cooked meat products How to handle and store raw food products How to correctly portion the meat cuts How to inspect fresh meat upon arrival from receiving Strict adherence to standard recipes and portion control How to utilize and use the meat trimmings How to apply clean as you go procedures, three container systems How to identify and use different chopping boards color coding By end of this topic, the trainee should be able to know; How to prepare basic Mise n place and right projection based on in-house guests and any other function How to prepare different vegetable cuts How to prepare different potato cuts How to prepare stocks How to prepare cream and clear soups How to prepare different kinds of pastas, farinaceous dishes How to portion control and present food in ala carte and table d Horte Strict adherence to recipes and laid down production standards Color coding of chopping boards How to utilize properly the food left overs How to identify different kinds of rice creations and preparations How to prepare and present different kinds of vegetarian dishes and their originality By end of this topic, the trainee should be able to know; How to prepare basic sauces and pair them with food TWO WEEKS

6. Entrementiere production -Sub topics Types of vegetables Vegetable cuts and trimmings Vegetable cooking styles Stock preparation Soups preparation Vegetable presentation Storage procedures Safety procedures 7. Saucier production -Sub topics Basic sauces Cooking methods Service of foods Storage procedures Cooking holding temperatures

TWO WEEK

TWO WEEKS

How to apply different cooking methods to different foods How to control cooking temperatures of food before and during service How to portion and present ala carte and table d Horte food How to store processed and raw food How to handle leftovers How to season food during preparation How to prepare Mise n place and right projection based on in-house guests and any other function

8. Gardemanger production -Sub topics Salad preparations Salad dressings Presentation of buffet platters Utilization of left overs Seasoning of salads

By end of this topic, the trainee should be able to know; TWO WEEKS How to select fresh vegetables for salads How to clean vegetables with salad wash How to prepare simple salads How to prepare compound salads How to prepare salad dressings How to prepare and present a cold salad platter How to classify and identify different cold cuts Salads hygiene standards How to monitor and control salad serving temperatures

9. Pastry production -Sub topics Cake decoration Types of dough Pastry ingredients and their functions Baking products and procedures Understand different raising agents Baking temperatures for different breads

By end of this topic, the trainee should be able to know; TWO WEEKS How to conduct opening duties How to identify and classify different fruits e.g. berries, grapes, citrus How to prepare ,portion and present individual and buffet dessert accordingly How to prepare basic sauces for desserts How to identify different kinds of paste e.g. sugar, choux, puff How to prepare different kinds of dough. How to operate the dough mixture How to measure cake ingredients How to how to mix cake ingredients How to bake cakes using different temperatures How to how to lay dessert buffet, presentation, dcor and appropriate artifact choices as per respective themes How to prepare different kinds of mousses, puddings, tarts, flans, pies, sponges How to utilize the food leftovers How to conduct the closing duties

10. Stewarding -Sub topics Hygiene standards Cleaning procedures Use of chemicals Buffet set up Cleaning schedules

By end of this topic, the trainee should be able to know; ONE WEEK How to conduct opening duties in the kitchen How to apply stewarding hygiene standards in the kitchen How to handle and use different kinds of chemicals and cleaning agents How to practice cost cutting measures in regards to budget and guests occupancy ratios How to layout the buffet, preset and decorate as per the respective theme How to apply the already put in place cleaning procedures How to prepare and conduct cleaning schedules Understand HACCP concept in regard to hygiene and sanitation How to apply OSHA policies in the work station Understand the SGS audit procedures, interpretation and implications